Thanks Sebastian and Clay!
I have got a few follow up questions for both of you... I tried making the Meltaway by Greweling. It is ok. I find the texture to be a little hard (before it melts in you mouth). I notice in those Lindt truffles they have a creamy texture -- more like a ganache than a meltaway. Do you think they use a special mixer to achieve that?
For the Olive Oil Version, should one emulsify that just like a ganache -- I use a robot coupe. I thought putting olive in a food processor turned it bitter.
Thanks for all the insight! I have learned a lot from both of you!
Interesting tidbit: a huge amount of the virgin olive oil on the store shelves has been blended with other oils. olive oil is very expensive, and frankly most people don't really know what virgin olive oil really is. it's also difficult to analytically prove that the oil's been blended in - that said, some folks you know on this board have spent some time developing spectral methods that can determine the origin of oils, and if they're pure or not. Those methods were used by the good ol' us of a to do a market basket assessment of olive oils - and lo and behold, i forget the numbers, but something like 70% of what was tested was deemed to be tainted. Manufacturers were (are) doing this to realize cost savings. Sneaky business, that is. Oils of a more commoditized nature (coconut, palm, canola, soy, etc) aren't really affected because they're already so low in price, there's not much incentive to blend in less expensive oils to impact their cost structure.