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Why on earth would you ever, ever, ever want to water down chocolate? I realize that this might be what you're thinking as you read the title of this post. But stay with me, because I promise, water ganache is worth your time.

Apparently, cream-free ganache varieties of ganachehave gained some momentum in the pastry chef world in the past few years. Chef Damian Allsop is considered a pioneer of the water ganache, using spring water and flavor infused waters to create unique ganache varieties.

According to Allsop, his "goal with his water ganache is to simply deliver flavor in the best possible way, enabling the consumer to taste the true character of the chocolate to respect what he states is “the amazing chocolates with complex flavors” being produced by the small, artisan chocolate makers who have come onto the scene in recent years."

Plus, once you've tried out a water ganache, you can mess with it in any number of ways. Instead of plain water, you could use a flavored water: say, one infused with lemon slices (which are drained before you make the ganache) or water with a teaspoon of liqueur or flavoring extract mixed in. You could even start going nuts and use steeped tea or try out different beverages, like my beer ganache recipe.

This tutorial was originally posted on CakeSpy.

Step 1: Assemble Your Ingredients

Here's what you'll need:

  • 6 ounces very good quality chocolate
  • 6 ounces water

Note: you can use a lower or higher quantity, but maintain the same ratio.

Step 2: Place the Chocolate in a Heatproof Bowl

Coarsely chop the chocolate. Place the chocolate in a heatproof bowl, and set to the side.

Step 3: Heat the Water

In a saucepan, heat the water until it comes to a low boil.

Step 4: Combine the Water and Chocolate and Mix

Remove from heat and pour over the chocolate. It will look muddy at first but will start to combine rather quickly.

Step 5: Stir and Cool

Let the mixture cool, stirring every 10 minutes or so until it is of a consistency just right for whatever you want to do with it. I used it as a glaze on mini custard pies, as seen in the photo.

Step 6: For a Firmer Ganache, Chill It

Out of curiosity, I also poured some of the water ganache into silicone cupcake liners and then put it in the freezer. It came to a solid consistency that would make for a perfect frozen treat.

Have you had any seizing while making this or does the hot water prevent that? I can't seem to wrap my head around this concept haha. Great to know though! Good work
<p>Lovely idea! YUM!</p>

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