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Chocolates and Confections

By Peter Greweling

Published 2007

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There are several methods for flavoring ganache, the simplest of which is to add a liquid flavoring such as a spirit, liqueur, or extract. (Note that state and federal laws govern the amount of alcohol that confectionery products may contain. Always check and adhere to regulations when using spirit.) Fruit purées or juices may also be used as liquid flavorings, but they are usually reduced first in order to remove some of the water they contain. Any of these ingredients may be used at the discretion of the confectioner, but because liquid flavoring counts as a liquefier in ganache formulation, a corresponding amount of chocolate should be added.