Mojito Ganache - Test One
Stand mixer, check, kitchen scale, check, white chocolate buttons, check, silicon spatula, check, egg yolks (6), check, rum infusion, check, lime oil flavoring, check, dried lime zest, check, butter, check, vanilla beans (3), 4 loaf pans, check, plastic wrap, check, large pot of water at a gentle boil, check.
3lbs white chocolate
12 oz unsalted butter
6 egg yolks
3 vanilla beans, halved, and split
1/3 cup rum infusion
To Add Later:
1/8 teaspoon lime oil flavoring
1 teaspoon dried lime zest
Three pounds white chocolate buttons, (I use Guittard), 12 oz unsalted butter, and the vanilla beans go into the bowl of the stand mixer and over the gently boiling water.
Stir often, to facilitate a smooth melting of all the chocolate and all the butter.
That's what we want. Smooth, silky, luscious ganache, and yes, I tasted at this point and yes, it's pretty wonderful, thanks for asking. At this point I take out the vanilla beans, wipe off the excess ganache, and drop them into the rum infusion bottle, which then gets topped off with fresh rum. Taking the excess ganache off the bean is how it gets on my fingers, those fingers naturally went to my mouth before I washed them.
Here's a rule for my truffle kitchen.
Rule: Plastic is cheap. Chocolate is expensive.
Take this to your hearts, learn it, love it, live it and we'll all get along.
Say it with me. "Plastic is cheap. Chocolate is expensive." There, I feel better now.
Pan one is the ganache and the infusion. That gets covered and labeled now.
Pan two is with a teaspoon of added lime zest.
Pan three is lime zest and 1/8 teaspoon of the lime oil flavoring
Pan four is 1/8 tsp of the lime oil flavoring alone.
There they are, covered closely, and labled. I - Z - ZL - L. Into the refrigerator to set.
Now we wait until tomorrow for SCIENCE! to tell us where we stand.