cacao barry / free sample 1-800-774-9131 ext-2375 / 2361
technical info and recipes - 1-800-774-9131 ext-2203
I called the first phone # and got all "sample,info,recipes"
Ah you guys! You've really been blinded by the Callebaut rep's tales of mystical properties of Mycro.
This is what Mycro is:
100% cocoa butter, nothing added, nothing removed.
To make Mycro, cocoa butter is heated, then sprayed (atomized) into a frozen chamber. The result is small granules of pure beta 6 crystals. Mycro is best used to help with tempering and pre-crystallization of ganache slabs, it is added in small (2-3%) amounts..
For everything else, pure cocoa butter will do--handsomely.
Kinda like Xtra virg olive oil and plain olive oil, it makes no sense to saute or fry with the xtra virg--it makes no sense to use mycro for uses that plain cocoa butter will do.
I get plain cocoa butter from Kessko or Shokinag at prices well below half of what Mycro costs.
Callebaut doesn't like to sell pure cocoa butter in bulk-- other than Mycro, for obvious reasons of making more money. That being said, the Belgians aren't the only Europeans making chocolate, The Swiss, the French, the Italians and the Germans know a thing or two about chocolate as well.....
But the original posters question was finding something that didn't wash out the flavor of the liquids in the ganache.
The answer is easy, and it is right there in your kitchen: White chocolate.
I've been using white couverture for my fruit ganaches for close to 10 years now, works great, lets other flavours come through. Now I could give you my balanced ganache formula, with the long shelf life and the aW content of .674, but why would I do that? I'd want 20% of what ever you were charging AND the rights to enslave your first born to my kitchen for 7 yr apprenticeship with no pay.
Just sub white for dark couverture in a small batch of ganache and take it from there. Might need some tweaking, but flavours will really come through.
No one's saying you can't use pure cocoa butter to the same effect, but it will cost more, and the taste of cocoa butter is bland--very much like a crappy peanut oil or the like.
Hope this was informative....