Can I make raspberry ganache by adding Chambord (sp? - raspberry liqueur) or raspberry extract to the cream? Other than jello (they don't want anything artificial-y) any suggestions on getting a raspberry flavor to my dark chocolate ganache without making it seize up?

I add Razzmatazz by Dekuyper a raspberry liqueur all the time!

How about using raspberry chocolate chips when making the gnache.

When I was in pastry school, we added Chambord to the chocolate after it was mixed with the cream and it was FABULOUS!!!!! It became my absolute favorite!!!!

GL & HTH

jess

I dont remember the quanity of ganache we made, so the amount of Chambord wont help.

I suggest you just start with a little, taste it & see if you like it. Taste is different for everyone. Whether or not you like it, will depend on if you like just a hint of it, or if you prefer a stronger kick. Its up to you.

Just remember, you can always add more!

GL

Razzmatazz tastes just as good as Chambord and is a fraction of the cost. Unless you keep around and are going to use it a lot, may be worth the savings. DeKuyper only uses natural flavorings so you don't have to worry about it being artificial tasting - plus it's kosher.