I'm working on making creamy fillings for plain chocolates. I haven't yet found a recipe that I'm happy with and I don't like the artificial taste of the essences. Any ideas?
updated by @gita-schurder: 04/18/15 08:26:44PM
just use real ingredients.... or essential oils? And by creamy fillings what to mean exactly? lactose free? um.... ok.
puree soft tofu and about half the amount of sugar in a processor, add melted coconut oil, in a stream until a thick mayo-like consitancy is achieved.... flavour with essential oil of .... well.... whatever, lemon grass? Ginger? Coconut?
chill til firm, cut into squares, or scoop. dip/enrobe. done.
I have been making ganache using soy milk for the last few months. I generally use the vanilla flavor and often use different frozen fruit concentrates to make a pretty nice truffle. I use the same measurements recommended for creme or milk. 1 1/4 cup of liquid poured over 10 - 16 oz of chopped chocolate depending on how hard I want the ganache.
I replied once and it didn't post, so here it is again. Passion fruit is my favorite and a latino market has guava juice and Caribbean cherry which were very good. Whole foods used to have a nice cherry juice which would go nice. I have reduced oranges and lemons. I want to try tamarindo and when I get back to the DR some zapote and guanbana and see how that turns out. Maybe banana would be fun. I will have to put some of these through my juicer and make my own cherry juice.