I have been wanting to try a few different types of ganache but shelf life / food poisoning / killing people issues has kept me from them...
1) First one - Egg Ganache (using yolks in a sauce/curd type recipe cooked to 80C and then added to chopped chocolate to make a ganache).
When I did a course with Wybauw in Chicago I asked him about the shelf life of egg ganache (he has a few in his books). He didn't really understand why I was singling out this type of ganache - his response focused on water activity. When I asked if the eggs made any difference to shelf life he said 'no'.
In Greweling's book, he states: "due to the potential for food-borne illness when an egg ganache is mishandled, formulas for egg ganache are not included in this work."
What I like so much about egg ganache is the fact that flavours can be enhanced due to less chocolate needing to be added to make the ganache firm enough to slab.
Can someone help me with the science behind the shelf life of these egg ganache and what Greweling means by 'mishandling'? Does the pH need to be addressed in this type of ganache?
2) Bacon in ganache - or in solid chocolate for that matter...
I tried the Vosges bacon bar this past spring. I liked it! I've since had the idea that I would like to incorporate bacon into a ganache. I know the secret is to fry it super crisp. I was even thinking of brining it in even more salt and sugar before cooking it. I was also thinking of caramelizing it. I also determined that the ganache should most likely be a butter based ganache to keep the crispness of the bacon - or I guess it could be sprayed with cocoa butter to retain crispness.
The more I think about ways to retain shelf-life ie. caramelizing, spraying with cocoa butter - the more afraid I am of perhaps creating an anaerobic environment that will favour the botulism bacteria!
Does anyone know the facts on using bacon in chocolate safely?