I tried the recipe. I'm going to keep trying and playing with it. When you posted it, it connected a lot of dots. The light especially kicked on when I thought about using chocolate liquor instead of coverture or ganache. - There is less fat in liquor! In reading other recipes, some people complain about the cocoa butter separating out and forming an unappealing layer on top.
I don't have ready access to Chocolate Liquor, although I will find some. To try the recipe (I couldn't wait) I discovered the unsweetened baking chocolate at the grocery store is chocolate liquor. - at least the ingredient list simply states that it is "chocolate". I doubt that chocolate is from high quality flavor beans, but it was a good start.
I'm looking forward to trying many variations and will hopefully be able to get my hands on some liquor from high quality beans.
- Thinking about this, I wonder how much flavor, texture, and fat variance there is amongst various beans and roasts. This is a whole new area of chocolate to discover
I will also admit that heading up to Canada to try some O.M.G. is on my bucket list now.
Thank you for sharing the recipe Brad!