Word of the week - Ganache
Traditionally a ganache is made of varying ratios of chocolate and cream. It is French in origin (of course!) and is very versatile in its uses. It can be made thick for filling truffles or thin to act as a glaze for cakes. Here at Honest Chocolat we approach ganaches differently and simply use filtered water instead of cream. Many people think chocolate and water don’t mix but if the right techniques are used then the same indulgent, velvety texture can be achieved without any of the dairy.
But surely this results in a bitter dark chocolate that no one would actually choose to eat? Absolutely, if a crap chocolate has been used! With a water ganache the quality of the chocolate is no longer masked by the fat of the cream, so it cannot hide. We select great tasting chocolate with fine aromatic flavours that are brought to the fore by turning it into our ganache. The flavour is bright and clean, rich and decadent.
Added benefits are that our chocolates are vegan, gluten free and have less calories compared to a traditional ganache. We work with local suppliers of fruits, herbs and spices to come up with different flavoured truffles (the round ones) and bonbons (the square ones) and hand decorate them to make them look as good as they taste.