Lemon Taffy Ganache

• Baker's Note: In this recipe, I use lemon-flavored taffy candy. The one I used is called FOX Lemon, which comes from Norway and is known for its unique lemon flavor. This candy is very popular in Scandinavia and is available in most countries after a quick Google search. You can use any brand you find delicious.
   
• Baker's Note: You can whip up this lemon taffy ganache without gelatin; it is thick and stable enough for filling your cake layers. However, using a little gelatin will make it more stable and really help it maintain its shape longer.
   
• Place 1 teaspoon of powdered gelatin (approx. 4 grams) and 20 grams of cold water in a small bowl. Stir with a small spoon to combine, then set aside for about 5 minutes to allow the gelatin to bloom.
   
• Coarsely chop 150 grams of good-quality white chocolate; a serrated knife works best. Place the chopped white chocolate into a heat-proof glass, such as a tall measuring mug, and set aside.
   
• Bakers Note: A little powdered citric acid can make this ganache extra fizzy and delicious. You can find citric acid, also known as "sour salt," in the spice aisle of your local supermarket. A little goes a long way! It’s best to start with a small amount, such as ½ teaspoon, and increase it if needed after you have hand-blended the ganache and completed a taste test.
   
• In a small saucepan, add 130 grams of lemon-flavored taffy (such as FOX Lemon), ½ teaspoon powdered citric acid, and a pinch of yellow food coloring powder (optional). Then add 400 grams of heavy cream. Place the saucepan over medium-high heat. Stir occasionally until all the taffy has completely melted and the cream is warm (approximately 70°C/158°F) but not boiling.
   
• Immediately remove the saucepan from the heat, add the bloomed gelatin, and stir until fully combined. Then immediately pour the lemon taffy cream over the white chocolate. Let it sit for about a minute.
   
• Using a large bottle spatula or a hand blender, blend the mixture until it is smooth and all the white chocolate has melted.
   
• Baker's Note: Before you pour the ganache into an airtight container, taste it to see if you’d like it a bit more tangy. If so, add a little more citric acid while the mixture is still warm. This is the perfect time to adjust the flavor to your liking.
   
• Pour the mixture into an airtight container. Cover the top with plastic wrap and place it in the fridge overnight to firm up.
   
• Remove the lemon taffy ganache from the refrigerator and remove the plastic wrap. The mixture will be notably thick, particularly if you've added gelatin powder.
   
• Transfer the lemon taffy ganache into a mixer bowl using the whisk attachment and beat on high speed for 30 to 60 seconds, or until it achieves your desired consistency. It’s wise to pause after about 20 seconds to stir with a spatula and check the texture. If necessary, continue mixing.
   
• Once ready, use the ganache immediately or store it in an airtight container with plastic wrap on the surface to prevent a skin from forming. Keep it refrigerated, where it will last for about five to seven days, depending on the freshness of your cream. Re-whip it before use to restore its smooth texture.