Water Ganache
What is a water ganache?
A Ganache is a French word that mean's "cushion" and is applied to a mixture made of chocolate and cream, often enriched with butter.
By removing the cream and butter from the classic ganache recipe and replacing it with locally sourced spring water, you can now taste the exact flavour of the chocolate used. The flavour delivery is more exciting and intense, the mouthfeel is smooth and leaves a clean, fresh sensation.
The big difference here is that everyone uses cream as their liquid. I use spring water.
Hence the name Water Ganache.
Why?
For flavour. So you can taste the chocolate we choose.
When chocolate is made well the flavour is beautifully complex and individual, like a fine wine or a great single malt whisky.
These delicate characteristic flavours are lost when you use cream.
The result?
A more intense, pure chocolate experience yet light and clean on the palette.
How?
We first must achieve an emulsion. This follows the same process as a classical emulsion.
After this, it is all about a balance. . .
Choosing the right ingredients to deliver the right balance of flavour. Where each flavour has a voice and reason to be there.
Each chocolate is different, each flavour needs balancing, ...to get harmony
