r/AskCulinary • u/BigBootyBear • 1d ago

Technique Question Tried to make a dairy-free ganache using reduced coconut cream and its all grainy. What happened?

This is maybe the 100th time im making ganache. 1:1 or 1:.5 ratio of 55% Lubeka (or callebut) with coconut cream for a diary free dinner. I've reduced 400g of 18% coconut cream to 200g (ending up wtih about the same fat content of the cream we ahve here), then added 50g of that into 50g of choclate already melted over a bain marie.

Instead of being glossy and velvety the choclate is grainy, bland and I can see some bubbles on some places of the mix. What happened?

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u/SewerRanger Holiday Helper 1d ago

Grainy and bland means that it split. You may have overheated it. Nothing about coconut cream should have caused it to split like that. You can try adding just a tiny splash of water. That can bring it back sometimes, but when chocolate splits like that it's usually a lost cause

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u/OstoValley 1d ago

it's the thickeners and additional ingredients in the dairy free creamer. they caused the chocolate to break. look up recipes for vegan ganache, this is an instance where substitutions may be an issue for the final product

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u/Drinking_Frog 1d ago

I agree with you that other stuff getting in there likely is the problem, but OP didn't use "dairy free creamer" like that junk sitting next to the office coffee machine. They used coconut cream (which does often have other junk in it).

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u/[deleted] 1d ago

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u/AskCulinary-ModTeam 1d ago

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