In addition to cake decorating, I am a hobby chocolatier -- I make molded and filled chocolates using tempered chocolate for the shells. The most common fillings are flavored ganaches. Reading this thread, I don't see why you couldn't flavor the ganache used under the fondant in the same way it's done for truffles and filled chocolates. You can infuse the cream: add flavoring to the cream as it is heated and let it sit with the flavoring until it cools, strain out any solids and reheat to pour over the chocolate. You can use fruit peels, lavender, cloves, cinnamon, expresso powder, malted milk powder, etc. in this way. Or, to the finished ganache, you can add liquers: Grand Marnier, Kaluha, Kirsch, Framboise. You can beat in pastes: peanut butter, almond, hazelnut. And for cakes, I often beat in a little jam: seedless raspberry, strawberry. As long as you don't add so much that it thins out the ganache, which would defeat the purpose of using it under fondant, I don't know why it wouldn't be great to use the flavored ganaches with cake.
post #346 of 505
9/12/09 at 4:25am