Welcome to the Cake Decorators Q&A

Hi fellow bakers,
Making a lemon cake with no filling – cake has been soaked with lemon syrup over the last few days. To carry the lemon theme & flavour through can I add lemon to white chocolate ganache? Knowing how temperamental it can be don’t want to ruin it. I’m using callebaut white chocolate.
All help appreciated ans welcomed 😀

Hi Louise,

Oil based flavours are best with ganache, they tend to cost a little more than the standard bottles you get in the supermarket but a little goes a long way. You could also try adding lemon zest to the cream whilst it’s boiling, straining it off before you add it to the chocolate (I haven’t tried this method). If you’re going to try the lemon zest method, do a trial run with a little amount of cream just in case it curdles. I don’t imagine it would if you’re using double cream but always best to check!

Let me know how you get on 🙂

JC x

Hello Louise

I use lemongrass to flavour cream for ganache. To use lemongrass, take one stalk, top and tail and remove the coarse outer leaves, only the white part is required. Crush the lemongrass and boil with the cream then leave for a few hours to infuse. Remove, re boil the cream and add to chocolate. If using lemon, peel it with a potato peeler boil the peel with the cream, then follow the same steps as with lemongrass.

Thanks for the advice…..x Just about to get started.