I want to flavor a batch of ganache. How is this done? Would alcohol based flavoring work best or would an oil be better? Or is it even possible?
I have successfully added liqueur based flavorings to ganache. Like rasberry and strawberry. Just add them after the chocolate is melted but before it has cooled completely. I don't think an oil based flavoring would work with melted chocolate, but I'm sure someone else here will know for sure.
You can flavor a ganache in a few ways. You can make an addition (extracts, oils, etc). I usually add this tot he cream as I'm heating it before I pour it over the chocolate, then make adjustments as needed.
you can also do an infusion if you want more exotic flavors, or prefer to use "the real deal" lol as opposed to extracts, etc. For instance I made some lavender ganache once and heated the cream with the lavender, then let it sit for half an hour to infuse. I then strained, brought it back to a bowl I poured it over the chocolate. Delicious!
Here's a recipe for making ganache with flavored coffee creamer:
Everything you ever wanted to know about ganache:
(Overview, master and other recipes, including white chocolate. How to glaze, frost, smooth, stack and more.)