ganache for a CFO--help!

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.

Quote:

Originally Posted by bnbmom 

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.

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! 

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.