Archive | Chocolate, Candy & Fudge

Avocado Ganache

Avocado Ganache

This is not a true ganache recipe because real ganache consists of just chocolate and heavy cream (for more info, check out my Ganache 101 post.) While this version may not be the real thing, it is a healthier version that can be enjoyed by people who don’t do dairy. I used this “ganache” to frost my spiced chocolate avocado cupcakes but you can also eat it on its own like a pudding.

If you aren’t an avocado addict like me, this probably isn’t the ganache for you. On the other hand,  if you do have an avocado addiction, you’ll love this chocolate-avocado combo. The avocado flavour is subtle, but if you have super-sensitive taste buds you can try using just one avocado instead of two.

Ingredients

2 avocados, mashed (~250 g avocado meat)
1/2 cup maple syrup OR honey (125 mL)
2 tbsp. dark cocoa powder
1/2 cup semisweet chocolate chips (90 g)
Pinch of salt
1 can full fat coconut milk- my fave brand is Thai Kitchen (400 mL)

Directions

In a food processor, puree the avocados until smooth.

Add the maple syrup,cocoa powder, and salt to the food processor.

Melt the chocolate chips and add to the food processor.

Open the can of coconut milk and transfer the thick coconut cream from the top of the can to a separate bowl. Add the remaining liquid to the food processor and mix until completely blended.

Using an electric mixer, beat the coconut cream until light and fluffy. Beat in the chocolate mixture until you have a nice fluffy consistency.

Allow to cool in fridge for 2 hours before piping onto cupcakes.

Chocolate, Candy & Fudge, Fillings, Frostings & Spreads, Vegan ·

Tempering Chocolate

Tempering is a technique used to give the chocolate a glossy finish and pleasing texture.  Simply melting the chocolate to make homemade confections is not enough if you want to have exceptional results. Tempering is only necessary if you are using chocolate as a  coating or if you are making chocolates with molds (or something else where the texture and appearance of the chocolate is important.) You do not need to temper chocolate if you are melting chocolate for a recipe such as ganache or brownies.

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Chocolate, Candy & Fudge ·

The Science of Fudge

Fudge can be made from just a few ingredients: sugar, butter, and milk or cream. However, despite the simplicity of ingredients, fudge has a reputation for being quite difficult to make. This is because the creamy texture of fudge depends on the perfect amount of sugar crystallization. If there is too much crystallization, or the sugar crystals are too large, fudge will have a gritty texture and be too hard. Not enough crystallization, and it won’t be fudge, but rather a thick, syrupy goo. I’ve messed up fudge enough times now to realize that fudge failures can still taste nice (I’ve used my egg nog fudge failures to make egg nog lattes) but one of the most important features of fudge is its texture.

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Chocolate, Candy & Fudge ·

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