A "sciencey" Kinda Question - Ganache, Dairy Free?
Baking By CiNoRi Updated 23 Feb 2012 , 9:22pm by jason_kraft
Hi guys!
I'm hoping someone can help me figure this out. It may have been done before but I just got to thinking....
I ran across this post last night and the idea sounded pretty good, but i'm trying to think of other ways to use this.
http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/
Thankfully I don't have to worry with dairy free things, but I thought I can find other uses or new tastests why not! My first thought is could this idea be used for making a dairy free ganache? Normally I make ganache using a heavy cream (I think it's fat content is around 35%)... with this coconut fat idea, Idea I think it's fat content is around 40% and being that it seams to act like heavy cream... do you think I could use it in making a gananche?
Or how about other ideas? I don't see this working as a standalone whipped frosting, but if adding with other things high in sugar it would seem to stabilize it for "out of fridge" use. It's just a thought, I was hoping to get your input as well!
Thanks so much!!!
We make dairy-free ganache with soy milk and vegan chocolate chips (Whole Foods sells them), you could probably sub coconut milk for a thicker product.
We do our dairy-free ganache with soy milk and dark chocolate (couverture). You do have to adjust the recipe to have more chocolate since there is no milk fat to firm up like there is in cream, but it seems to work for all applications.
Where is everyone finding dairy-free dark chocolate? All the dark chocolate we've found is either processed on shared equipment with dairy or contains casein/whey if not lactose.
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