at Mon, 13 Feb 2006 04:58:07 GMT in <zlUHf.3600$Nj7.366@trndny09>,
(Janet Puistonen) wrote :

>Debra Fritz wrote:
>> I'm going to chill the ganache/filling before filling the shells at
>> room temp overnight...which will also take care of potential
>> condensation problems...and I will be careful about the temp of the
>> chocolate... Should it also be at 86F for the initial filling of the
>> molds?
>
>I think you are going to have a problem here. It is this: in order to
>fill the shells smoothly, the filling must be sufficiently runny to
>smooth out to some degree, either on its own, or with the help of some
>moderate sideways shaking or table tapping by you. It should then firm
>up sufficiently to allow you to cover the back. If you let the filling
>sit overnight or chill it before putting it in the shells, you will have
>to melt it all over again in order to achieve a state that is liquid
>enough to fill the shells.

Which, furthermore, would risk breaking the ganache - indeed, it probably
would unless you were very careful with temperature control. I did mention
chilling the centres earlier - just to clarify, this means after you've
filled the shells and before you put on the bottom.

>> I'm still looking for a basic "white butter cream" filling that I can
>> play with for color/flavor, if you happen to know of one, other than
>> ganache.

A white chocolate ganache is a good neutral base, if that's what you're
looking for. Note that with white chocolate the cream should be slightly
cooler than with dark chocolate - definitely keep it below bubbling, even
slightly.

--
Alex Rast

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