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Water based chocolate ganache

Priyanka_183577

I recently experimented with water based chocolate ganache (1:1) for a self saucing pudding. The sauce was smooth and tasted nice except for the richness that milk/cream tends to give. Since my application was baking it further with the cake batter for 30 - 35 minutes it gave me the desired consistency and taste. I am keen on working with more such ganaches.. There is basic science at play here and i am trying to wrap my head around it.. Could you guys help me understand how the lack of milkfat from cream/milk in this ganache might affect recipes.

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tshewman

Excellent thread and look forward to all the input here as my knowledge is limited. My understanding of one of the jobs of the milk fat in a garnache is to help buffer/keep some of the cocoa particles apart. If a fat or similar component isn't accessible, there is risk of the chocolate/cocoa to become sand-like. Likely why when making a water based chocolate mousse using a sheet or two of gelatin also helps.