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Abstract: Ganache is delicious, but not everyone eats dairy. We examined whether coconut milk can be used for the creation of a non-dairy ganache. We ran a series of experiments. The answer is that, with some creative techniques, you can use it, but it does not come anywhere near to the real thing. Introduction. Someone wrote a question on Seasoned advice ...

Inspired by rumtscho's incredibly detailed answer, which provided some informative although not quite "marketable" results, I set off on my own set of experiments. They are not quite finished, but I'll update this answer as more gets uncovered. First of all, I decided to start my experiments with coconut cream by itself because, why waste perfectly good ...

I was inspired to follow an Herve This recipe for Chocolate Chantilly using coconut milk. Here is a piccy of the end result. It looks and tastes how I imagine a whipped ganache would. I had to make some modifications to the original recipe. Here are the details: 60g semi-sweet (70%) chocolate 100 ml coconut milk 2 tbsp coconut butter cream One bowl of ...

There are four common ways to make fruit-flavored ganaches: Use the zest of the fruit Zest the fruit (works best for cirtus) and place the zest in the cream as it is brought to a simmer. Strain out the zest and use the cream. Use reduced juice Fruit juice from almost any fruit may be used as a liquid flavoring in ganache. The fruit juice should be heated ...

I found an answer in McGee's 'On Food and Cooking: The Science and Lore of the Kitchen'. The basic ganache is 1:1 chocolate:cream (by weight). With lots of chocolate the emulsion can come apart. In 'Keys to good cooking' McGee describes how to restore a failed ganache. You put it over a double boiler and when it reaches 33ºC y stir it vigorously. If that ...

In addition to using too much cream, part of the problem is also that you're using chocolate chips for any purpose other than... chips. Chocolate chips are specifically made to be somewhat heat-resistant and have less cocoa butter than quality couverture or even compound or baker's chocolate, which means that any melted-chocolate product (including ganache) ...

First of all- glucose is a different sugar than table sugar. Corn syrup in the US is similar but has a few extra compounds. As far as I can tell it is used for similar reasons as liquid glucose in the EU. http://www.ochef.com/784.htm It is used for a couple reasons: it is thicker than sugar syrups. when making candy a little corn syrup can be added to the ...

Liquid glucose is also commonly known as glucose syrup. It's half as sweet as cane sugar, and does not crystallize easily. This makes it popular among pastry chefs. Glucose syrup is almost always made from corn, but it can also come from potatoes, wheat, barley, rice, or cassava. When it is derived from corn it is commonly known in the USA as corn ...

White chocolate does not have starch, so it does not thicken the ganache, unlike dark chocolate. The proper proportion for white chocolate ganache is 45 to 60 ml of cream to 12 ounces of chocolate. You used 240 ml, which made it too runny. Use less cream and you will get a good consistency.

I think what you really are asking is what fats can be substituted for some of the cocoabutter that would give a lighter flavour or a flavour more suited to vanilla. Perhaps a blend of: coconut (high quality raw) palm (highly processed and bland) hydrogenated oils such as sunflower, rapeseed, soy (produced for confectionery manufacture) Liquid oils such ...

Use a soy and vegetable-fat based white chocolate like Oppenheimer Kosher white chocolate chips. They are quite sweet, but lag behind on the chocolate-y taste. They temper well and behave in most ways I've used them like regular chocolate chips, except that for white chocolate taste they are a bit bland. These would make a good vehicle for a lighter but ...

Disclaimer: I've never tried to make a ganache with olive oil, so take that into consideration as you read the following. First, I have to assume that you're trying to use olive oil to replace the cream that's normally used in making ganache, perhaps to make a non-dairy ganache. If that's not right, please clarify your question. Ganache is essentially an ...

I don't know the details of this particular recipe, so you'll have to excuse me if this comes across as a bit of a shot in the dark, but here are a few things that could have gone wrong: Grainy chocolate is usually a sign of seizing. White chocolate still contains cocoa butter and can still seize. Therefore it's important not to let any liquid touch the ...

Pierre Herme lists a recipe for this in his book Macarons. He just makes a white chocolate ganache with cream, and then blends in olive oil with a hand blender. The amounts suggest he is replacing much of the cream with oil (350g white chocolate, 150g cream, 225g olive oil). I've heard the flavor is amazing, but haven't made them myself.

I have tried this olive oil ganache, it works well and it is very stable. Recipe: Ingredients: 350g white chocolate (I used the Valrhona), 150g cream, 225g olive oil, a vanilla bean. Preparation: Heat the cream with the vanilla bean slowly (divide the vanilla bean in two, and take all the vanilla inside it). As it starts boiling, take it ...

A 1:1 ratio is probably a cake frosting ratio, not a truffle ratio (although it could be for molded or even piped truffles). If you're hand rolling your truffles, though, a 1:1 ratio is going to be difficult to work with. A couple of ideas: You say you're keeping the temperature under 120 degrees, but 120 is very hot for ganache. You might want to try the ...

For a white chocolate ganache but with a vanilla taste, I would suggest tempering with chocolate itself. You must lower the chocolate taste but raise the vanilla taste,. I suggest melting white chocolate and mixing it with some shortening, then I suggest folding it in with marshmallow fluff and using vanilla emulsion. I would rather use emulsion than than ...

If you want a more solid structure to your olive oil ganache, you should probably try the Ferran Adria emulsification of olive oil first. It will have a more stable structure when mixed with the Pierre Hermés recipe. For each 100g of olive oil, add 6 Gr of Glice (these are flakes of Glycerine) Mix everything and warm in a small pan Don't over heat the ...

To whip coconut cream you need to take a can of Cream of Coconut and let it sit in the fridge up to 48 hours. The longer the better. Once you take it out, be careful not to shake it, turn it upside down or fiddle with it. All you need to do is open the can at the top. Scoop out only the cream and leave any liquid, the coconut water, at the bottom. If you use ...

I was browsing around on Rose Levy Beranbaum's blog, and found this very helpful post that covers exactly what you want to do: http://www.realbakingwithrose.com/2011/04/alternatives_to_heavy_cream_ba.html