Paul A. Young's Water Ganache

Method

Whether you're making vegan, dairy-free bonbons but still want a silky, smooth ganache filling, or you simply want the chocolate couverture to shine in your bonbons, a water ganache is the perfect solution! This recipe comes courtesy of expert chocolatier Paul A. Young and combines the tart, richness of Valrhona's Manjari 64% dark chocolate with a little light muscovado sugar and water for an incredibly smooth ganache you won't believe doesn't contain cream!

Recipe courtesy of Paul A. Young

How to Make a Water Ganache:

Ingredients

• 600g Valrhona Manjari 64% Dark Chocolate
• 200g Light Muscovado Sugar
• 400ml Water

Method

1. Boil your water and sugar in a pan for roughly 1 minute to kill any bacteria 
2. Pour half of the water onto your chocolate in a heatproof bowl (ensuring the water is no longer boiling vigorously, as this can scorch the chocolate)
3. Allow your chocolate to melt before stirring gently until combined
4. If your ganache begins to split, simply use an immersion blender until a smooth emulsion forms
5. Once your ingredients are fully combined, add the remaining water and stir or blend again (it will appear quite thin, but will thicken as it cools)
6. Allow your ganache to cool to approx. 37*C for piping, any cooler and it will become too thick to pipe
7. Fill your moulds, close off and enjoy!

Shelf life of water ganache: 2 weeks maximum

Enjoyed this recipe? You can swap the water for any water-based, non-dairy liquid, such as black coffee, Earl Grey tea, fruit juice, wine or beer!