Vanilla Speckled Sea Salt Ganache
 

• Bakers Note; The un-whipped Vanilla Speckled Sea Salt Ganache must chill in the fridge for at least 6 hours, preferably overnight, before you whip it up. So plan accordingly when making this delicious ganache.
   
• Baker's note: For this ganache, avoid using Valrhona 35% or any chocolate with more than 32% cocoa solids, as it thickens the ganache too much, making it grainy and hard to spread. I prefer using Callebaut Velvet 32% white callets, which provide a rich, creamy milk flavor without being overly sweet. Any white chocolate with 28% to 32% cocoa solids should work well, but I find the Velvet version particularly amazing. Avoid using Valrhona 35% or any chocolate with more than 32% cocoa solids, as it thickens the ganache too much, making it grainy and hard to spread.
   
• Coarsely chop the 300-gram white chocolate; a serrated knife is best for the job. Place the chopped white chocolate into a heat-proof glass, such as a high-measuring mug, and set aside for now. 
   
• Using a sharp knife, carefully split one or two fresh vanilla beans lengthwise. Scrape out the seeds and add both the seeds and the pods to a medium saucepan. To this, add a generous pinch of flaky sea salt and 350 grams of heavy cream.
   
• Place the saucepan over medium heat and stir until the mixture is warm, approximately 65-70°C (149-158°F). It should never boil, because if the cream boils, it will prevent the ganache from whipping up nicely. As soon as the cream is warm, remove from heat, cover the saucepan with a plate, and let it infuse for 30 minutes.
   
• After 30 minutes, remove and discard the vanilla bean pods. Be sure to scrape any remaining flavorful, gooey vanilla seeds from the pods back into the cream. Then, bring the cream mixture back to a simmer, reaching 65-70°C (149-158°F).
   
• Quickly pour the warm cream over the chopped white chocolate. Make sure to scrape all the flavorful gooey vanilla seeds into the bowl that is at the bottom of the saucepan.
   
• Allow the mixture to sit undisturbed for about 1 minute before stirring. Then, using an immersion blender, emulsify the cream and chocolate together until smooth. Chocolate often settles at the bottom or clings to the sides of the bowl, so be sure to scrape the sides and bottom thoroughly to ensure everything is fully incorporated.
   
• Pour the warm white chocolate ganache into an airtight container, ensuring you include all the flavorful, gooey vanilla seeds. To avoid the common issue of losing valuable vanilla bean seeds (which can stick to plastic wrap and result in a messy cleanup), I take a different approach for storing the ganache. After making the ganache, I transfer it into an airtight container with a locking mechanism. This method not only preserves all the exquisite vanilla flavors by keeping the seeds intact and evenly distributed throughout the ganache but also simplifies storage and keeps the ganache fresh. Sealing the ganache in this way prevents a skin from forming on its surface and ensures that none of the rich vanilla essence is wasted. It's a practical, flavor-saving technique that makes enjoying every bit of the ganache even more delightful. 
   
• Refrigerate ganache overnight to firm up and to deepen the vanilla flavors.
   
• Bakers Note: The placement in your fridge matters more than you might think. The coldest parts of your fridge, often at the bottom or near the back, can cause the ganache to cool unevenly or too rapidly. This can lead to a texture that’s less than ideal when it's time to whip it, sometimes making it grainy or too firm to achieve that perfect, smooth consistency. For best results, aim to place your un-whipped ganache in the middle of the fridge where the temperature is more consistent and not as cold as the bottom. Also, be mindful of the fridge temperature—it should be cold, but not as cold as a freezer. An overly chilly fridge can cause the ganache to set too hard, potentially leading to a grainy texture. Allowing the ganache to set properly without becoming too hard. When the ganache has cooled gently to the right consistency, it whips up beautifully, creating that silky, luscious texture. 
   
• Baker's Note: When whipping ganache, especially with white chocolate, it's crucial to remember it's better to underwhip than to overwhip. Overwhipped ganache can quickly become too thick, affecting its luxurious texture. Aim to whip the ganache to a slightly softer consistency than you might initially think is needed, as ganache tends to firm up after settling. This preparation is particularly important if you plan to use the ganache for piping on your cupcakes or spreading it on your cake later.
   
• Pour the ganache into a stand mixer fitted with the whisk attachment. Whip at medium speed until you reach soft medium peaks — this typically takes about 10 to 30 seconds. If your unwhipped ganache feels extremely cold when you take it out of the fridge—especially if the bottom or side of the container feels very cold—it's best to leave it at room temperature for about 20 minutes. Whipping a ganache mixture that is too cold (because your fridge might be too cold) can result in a grainy texture. This may extend the whipping time slightly beyond 30 seconds, so watch the mixture closely to achieve the perfect soft medium peaks.
   
• The Vanilla Speckled Sea Salt Ganache is now ready to grace your cake. Smooth and forgiving, it spreads beautifully for a flawless finish on your cakes and is perfect to fill your macarons with or fill your cookies with.
   
• Cover leftovers with plastic wrap against the surface of the cream. If made with super-fresh cream, it will last for 3 to 5 days. No need to re-whip before using it, it should be thick, but leave it on the kitchen counter 15 minutes before using.