Nov 13, 2019 Last Updated 6:31 AM, Nov 9, 2017

Dark Chocolate Coconut

This vegan ganache uses coconut milk and coconut oil in place of the dairy by Ji Yoon of Henri and The Gage Restaurants in Chicago, IL.

“I can’t have too much dairy in my diet. None would be best but, due to my profession, omitting dairy is really hard. I like these truffles for the fact that cream is substituted with coconut milk and oil.”

  • 15.8 oz/450 g 64% dark chocolate
  • 18.5 oz/525 g coconut milk
  • 0.88 oz/25 g coconut oil

1. Melt chocolate over double boiler.

2. In small pot bring coconut milk and oil to 85°C. Pour over melted chocolate and stir to form emulsion.

Click here to read more about this and related recipes in the article "Material Handling: Water Ganache."

Tasty Food Photography eBook

Most Read Articles

Popular Recipes

Find Us on Facebook

Freshly Frozen

Chocolate Bites

Pastry Talk

Tasty Food Photography eBook