For the filling, I adapted the vanilla lemon ganache we made earlier. I replaced the vanilla with chili oil, and used key lime zest in the cream.
Overall, it went well. I got 19.5 out of 20 on the final. My shell was perfect, very thin and super shiny. The ganache had a nice, smooth mouth feel. The lime came through nicely, though I lost the half point because chef felt the chili wasn't strong enough. I was conservative, as chili oil can be aggressive.
I did finish with an A in the class.
Chili - Lime White Chocolate Ganache5.4 oz. cream
1 Tbsp. corn syrup
1 tsp. chili oil
zest of 4 key limes
.8 oz. by wt. cocoa butter, melted
8 oz. by wt. white chocolate
Line an 8" x 8" pan with plastic wrap.
Combine chili oil and cocoa butter, set aside.
In a small heavy saucepan over medium heat, combine cream, corn syrup, and zest. Bring just to a boil. Remove from heat, let stand 5 minutes. Return to heat, bring back just to a boil.
Strain liquid into chocolate. Let stand two minutes.
Whisk to combine. Whisk in cocoa butter mixture. When smooth, Pour into pan. Allow to cool. When thick, transfer to a pastry bag.