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non dairy ganache

post #1 of 17
Thread Starter 
does anyone have a good recipe for a smooth non dairy ganache to pour over cakes?
post #2 of 17
I was just wondering the same thing myself the other day. I by Silk brand soy, and they do a "creamer". I wonder if that would work?
post #3 of 17
Thread Starter 
i dont know. ive been doing it with parve whip topping and im not happy with the results. im wondering if it is better to use rich's coffee creamer??
post #4 of 17
I'm curious what you are using for your chocolate, since chocolate normally has milk. Are you starting with cocoa powder? What else?

Would love to learn more icon_lol.gif

Sorry I can't contribute to your question.
I never met a cake I didn't like.

Kristy
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I never met a cake I didn't like.

Kristy
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post #5 of 17
There is lots of chocolate out there that doesn't have milk. Semi-Sweet and Bittersweet are often dairy free.

Rose Levy Barenbaum has a sour cream ganache frosting which I made a time or two with Tofutti's Sour Supreme (or Better Than Sour cream--I can't remember which) It is not really meant to be a pouring consistancy--she mentions that it pipes well, but if you used it a little warmer and maybe used a little additional "sour cream" I wonder if it would pour.
post #6 of 17
Thread Starter 
anyone know if non- dairy creamer works the same as heavy cream when making ganache?
post #7 of 17
Non dairy wipping cream mixed with dark chocolate and some gloucose makes perfect ganache. Exelent for parve cakes.
post #8 of 17
I have used Silk coffee creamer and it works thumbs_up.gif

Is Rich's similar to Silk? I haven't tried that yet.

Just be careful you read your labels...none-dairy does not mean dairy free!
¢¾Sarah
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¢¾Sarah
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post #9 of 17
Quote:
Originally Posted by paolacaracas

Non dairy wipping cream mixed with dark chocolate and some gloucose makes perfect ganache. Exelent for parve cakes.



What is a parve cake
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post #10 of 17
I use the Rich's whipped topping with no problems. I get the concetrated type which you then have to dilute with a little water. I would think that the creamer would be more like milk.

What do you use instead of white chocolate? I find the parve imitation white chocolate to be too sweet in ganache.
post #11 of 17
You could stretch it out by adding some cocoa butter and some powdered soy milk. I agree it is very sweet. This is what I plan on trying as soon as it gets cool enough in FL to order the vegan white chips and cocoa butter. LOL
¢¾Sarah
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¢¾Sarah
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post #12 of 17
Parve - certified absolutely no dairy by Kosher standards.
¢¾Sarah
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post #13 of 17
Quote:
Originally Posted by sadsmile

Parve - certified absolutely no dairy by Kosher standards.



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post #14 of 17
[quote="itsacake"]There is lots of chocolate out there that doesn't have milk. Semi-Sweet and Bittersweet are often dairy free.
quote]

Thanks itsacake! Guess I need to read packaging more often. It's not all MILK chocolate!
I never met a cake I didn't like.

Kristy
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I never met a cake I didn't like.

Kristy
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post #15 of 17
Like Sadsmile said...non-dairy does not mean dairy free. It may be ok if someone is just lactose intolerance, but not ok if someone is actually allergic. The standard brands grocery stories carry say non-dairy but they actually have Cassein (a milk protein) in them.

I have a weird non-allergy reaction to milk and the non-dairy creamers still manage to affect me just as much as yogurt or cheese would.
I never met a cake I didn't like.

Kristy
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I never met a cake I didn't like.

Kristy
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