Thanks! I'll check that out. I'm trying to think of an entry for Green & Black's organic chocolate contest. I'm thinking something with their Maya Gold and orange blossoms. They were so good on that cake, remember?
I have a VitaMix, too, but I find that using the stick blender a whole lot more convenient. It might also be better from a shelf life perspective as you have better control over how much air gets mixed into the ganache with the stick blender over the VitaMix.
If you're concerned about power, there are commercial stick blenders that you can probably find at a local restaurant supply store. These come in many different sizes, lengths of wand, and power to fit your exact situation.
I read the comment you left for Lorna. Have you ever thought of using an immersion blender (stick blender)? I have one that I use for hot chocolate that I also use for making ganaches. It really makes for good emulsions so I never have a problem with my ganaches breaking.