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ganache for a CFO--help!

post #1 of 10
Thread Starter 

Many of you know California recently passed a Cottage Food Law, which is great, but so far many counties are saying that they will not allow ganache. The law specifically prohibits cream. They have not given any indication that we can have our recipes tested to prove their non-perishable status. I know other states have allowed ganache. Does anyone have ideas about how to get the state to allow ganache? This whole thing seems so ridiculous to me.

post #2 of 10

It does seem incorrect/that logical..........first, haven't they heard of pasteurized cream (it's not like your going out back and milking a cow), second every chocolate shop in your state uses ganache in their bonbons. Do they have strict regulations forcing chocolatiers to keep their bonbons refrigerated at all times?

 

The way around this is: ganache doesn't have to be made with cream. Check out some of the more advanced chocolatier books. I believe you can make ganache with fruit juices/purees. Basically ganache is just chocolate diluted into a soft consistency......that requires adding some sort of liquid to the chocolate, but it doesn't have to be cream. Some of the purest tasting mousse is made with water in place of the cream. You could switch to using Almond milk or a non-dairy creamy product to make your ganache.

post #3 of 10
You can make vegan ganache with chocolate, coconut milk, and vanilla extract.
http://dairyfreecooking.about.com/od/sweetsaucesfrostings/r/Vegan_Chocolate_Ganache_Recipe.htm
post #4 of 10
It is such a pain not being able to use creamcheese frosting for red velvet. But I like the idea of non-dairy creamer and coconut milk.

Life is a slice of cake.

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Life is a slice of cake.

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post #5 of 10
Quote:
Originally Posted by bnbmom View Post

It is such a pain not being able to use creamcheese frosting for red velvet. But I like the idea of non-dairy creamer and coconut milk.

You could always go through what I did to be able to serve it, but that cream cheese icing is going to cost you about $17,000 ;-)

 

But there is a cream cheese emulsion that someone makes... I have a commercial kitchen we built, so I don't use it, but I HAVE seen it....Also, LorAnn makes a cheese cake flavor that is nice, if you want to use a couple drops of that in there.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #6 of 10
Quote:
Originally Posted by Annabakescakes View Post

You could always go through what I did to be able to serve it, but that cream cheese icing is going to cost you about $17,000 icon_wink.gif

But there is a cream cheese emulsion that someone makes... I have a commercial kitchen we built, so I don't use it, but I HAVE seen it....Also, LorAnn makes a cheese cake flavor that is nice, if you want to use a couple drops of that in there.

Thanks for the info, i will look into that:)

Life is a slice of cake.

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Life is a slice of cake.

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post #7 of 10
I'm in Orange County California and they told me today that they approve both cream cheese frosting and chocolate ganache as long as its in the ratio of one part cream/cream cheese to four parts sugar/chocolate. Talk to your count and tell them there's a precedent!
post #8 of 10

this link from the Texas Cottage Food website has non-potentially hazardous recipes that have been tested with approrpiate pH and aW levels. http://www.texascottagefoodlaw.com/Resources/Recipes.aspx

 

it has ganache and cream cheese frostings! 

post #9 of 10

I am very excited that California has passed the Cottage Food Law but I wish the state was uniform with what they allow and not allow instead of allowing each county to come up with their own standards.  I've read from the Creating Your California Cottage Food Business Facebook Group that at least one County in Southern California has allowed the use of cream cheese frosting and ganache with certain ratios (4 parts sugar /chocolate to 1 part milk/cream cheese), however, I've been communicating with Contra Costa County for the past month and they have said they will not allow me to use my frosting because it contains milk. It's the basic buttercream, full of sugar and a tiny bit of milk! They told me to either change my recipe or get it tested. They said they do not have any food test agencies to refer me to since nobody has opted to go forward with testing their receipes.  The only one I found was Food Safety Net Services which has two locations in California, Fresno and Los Angeles, both locations are far for me.  I read somewhere that they charge $35 for each recipe tested and you have to either drop off a sample of what you need tested or mail it to them via next day in an iced package.

post #10 of 10

I'm in the same boat in Santa Clara County and I'm currently looking for a local food-testing lab. I think the whole county-by-county thing is utterly ridiculous. However, I'm willing to spend the money to get my recipes tested, because I've left my Swiss Meringue Buttercream on the shelf for three weeks with no obvious ill effects other than absorbing the flavors around it (I was the one who taste-tested it, and I'm still OK!) and I'm sure my ganache is shelf-stable, too. Texas actually published official, tested recipes for cream cheese icing and lemon curd as well and I'd love to get those approved in California. If my recipes test out, I'm going to submit them to the state for consideration and publish the recipes, because I do believe they are safe and a heck of a lot better than the Wilton American buttercream I was trained on!  If it can be made to work for us, the Cottage Food Act is a godsend. Believe me, I am at the point in my business where I would actually LIKE to work out of a commercial kitchen, but I can't find one with any space available in my area!

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