ALCOHOL BASED FLAVORING RECIPES

Steps:

• Set up 12x12x1/2" frame onto a sheet of acrylic, a silicon mat, a sheet of plastic wrap, or a sheet of parchment paper placed on a baking sheet. Parchment is not preferred since it will absorb a small amount of moisture from the ganache.
• Melt and temper somewhat more chocolate than called for. Pour correct amount of tempered chocolate into large bowl. Hold tempered chocolate at 90°F/32C, stirring once every minute if not using immediately.
• Mix cream and glucose in small saucepan and bring just to a boil. Remove from heat.
• Mix in liquid flavoring and cover pan. Allow to cool to 105F/40C.
• When both components are at the right temperatures, pour the cream mixture over the chocolate. With rubber spatula, make small, vigorous circles in the center of the bowl, gradually widening outward to incorporate more of the mixture into the emulsion. Work quickly to avoid losing too much heat and breaking the emulsion.
• Once the emulsion is uniformly mixed and glossy, immediately pour into the prepared frame and smooth into an even thickness. Carefully place a film of plastic wrap directly onto the surface of the ganache. Allow to crystalize overnight at room temperature.
• Over the next 12 - 24 hours the ganache should set to the point that it is firm yet malleable. The plastic film should release from the surface without soft ganache sticking to it. It should be easy to cut without cracking or deforming. At this point it is ready for use or for freezing.