Hi fellow cakers! So I'm in California and I just got a call from the EPA and was informed that ganache is not an approved item, even though a few months ago I was told it was fine.. ugh.. Anyway.. I was told that If someone in another county has had their recipe tested an approved that I could use that and still continue to offer ganache.. 

Texas has a list of approved items that were tested on their website.. I think it would be cool if we could do something like this as well. Pool all of our testings together. 

http://www.texascottagefoodlaw.com/Resources/Recipes.aspx

Just a thought.. Thanks in advance :) 

AI agree! I asked my health department a bunch of questions a few weeks ago, and he said he didn't know any answers! So I sent him a list of questions & still haven't heard back. It would be nice to have a list of approved items.

AAnything that fits your state's definition of "non potentially hazardous" based on pH and water activity level should be allowed. I would contact your county health dept (not sure why the EPA would be calling you?) and check if they would allow your ganache recipe if you have it tested at an accredited lab and it comes back as NPH.

For example, here is a lab that specializes in food safety testing: http://www.food-safetynet.com/index.html

AI'm a dummy it's the EMD not EPA. Sorry it was a stressful day. Lol

AWhat is the EMD?

AThe environmental Management Department. It's the division of the health department here in Sacramento that handles the cottage food law.

tennilly:  beautiful avatar, gorgeous cakes!!  (consider moving to a different state, someplace where chocolate & cream are considered food and not a prohibited government regulated toxic chemical, how Orwellian.)