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?
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
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
How much did you add?
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.
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