Rather than ganaches, we made truffles today.
Butter Truffles with Vanilla adapted from recipe by Jean-Pierre Wybauw
350 gm heavy cream
2 vanilla pods, split and seeds scraped into cream
130 gm butter
80 gm invert sugar (or honey)
500 gm tempered dark chocolate
Bring the cream with the split vanilla bean pods and seeds, invert sugar and butter to the boil.
Let it infuse until the cream cools to room temperature. Pour the mixture through a sieve (to remove vanilla bean) into the tempered chocolate, mix well. Be sure the butter chocolate mixture crystallizes before piping into shapes.
Dip in tempered dark chocolate and finish by rolling in granulated sugar. These could also be finished by rolling in powdered chocolate rather than granulated sugar.
Good bye, Orlando! Sorry I missed you, Mickey! Sad I didn't get to the Salvadore Dali museum in St. Petersburg :( But, we did have a fabuous Cuban dinner at Padrino's!