Vegan Ganache for Piping
Artisan
Restaurateur
Ingredients
180 g Almond milk
1 g SOSA Sojawhip
45 g SOSA Dextrose
25 g Invert sugar
50 g SOSA Glucose DE 38/40
490 g GUANAJA 70%
160 g Almond oil
Heat the almond milk to 75°F (25°C) and add in the dextrose and Sojawhip, followed by the glucose and invert sugar.
Heat to 175°F (80°C).
Add the almond oil and chocolate.
Combine the almond milk and sugar mixture (in four batches) with the chocolate to make an emulsion.
Mix using an immersion blender for a few minutes until you obtain a perfect emulsion.
Leave to rest at 60°F (16°C) for a few hours or overnight. Use a piping bag to pipe out with the nozzle of your choice.
