Vegan MoFo V: Easy Ganache and “High Moral Standards”

I know what you new vegans are thinking, “Ganache?  Authentic ganache cannot be vegan!”.  Maybe you weren’t thinking that, but believe me, when discussing “authentic” ganache with certified pastry chefs (or people who just think they are pastry chefs) the inevitable questions about the compatibility of veganism and pâtisseries or pastries, always rear their ugly head.  When I mention that I don’t use dairy crème liquide or even cow’s milk, accusations and name-calling usually ensue.  Seriously.

I realise that in France we have a certain fierté or pride, concerning our pastries and our culinary traditions.  This is understandable, given the international reputation our sweet treats have.  The general belief is that in order to cultivate  the authentic “frenchness” of our recipes, tradition must be respected.  Unfortunately, the cult of authenticity often attracts blind followers.

What does “authentic” mean to you?  For some people, it’s about following the recipe by the book and any derivation is heresy or blasphemy or even worse (is there worse?).  For me it’s about taste.  Taste, and ethics.  I don’t think it’s ethical to “grow” animals (sentient beings)  like plant crops (non-sentient beings), impregnate the females (rape anyone?) then pry their babies from them in order to sell their milk.  For me as a woman, a feminist and a mother, that is wrong on so many levels.

But you can have your ganache and your “high moral standards”* people!  Granted vegan ganache can hardly be called heathful, it’s at least less deleterious to the cows than its omni counterpart. Ganache is not an “everyday food” people – be sensible, please.

You’re going to need to have some ganache on had for some soon-to-be-posted recipes, so it’s only fitting I share my go-to recipe with you.  Try it, or make your own favourite ganache.  Don’t eat it all.  Trust me, you’ll need it!

Get your  soy milk and agave ready!

Easy Chocolate Ganache

200g (about 7 oz) dark chocolate, broken or cut into smallish chunks

1/2 non-dairy milk (I use soy)

1/4 cup agave syrup

Using a small sauce pan, heat the soy milk to boiling (don’t let it get crazy boiling or you’ll get a layer of soy-skin on top).  Turn off heat and add the chocolate chunks.  You can either leave this set for a few minutes (maybe wash a few dishes?), then stir, or just stir right away.  You’ll have a little more stirring to do if you decide not do let it set, but it’s ok.  When the chocolate is completely melted, add the agave and stir until combined.  You can either use immediately, or let it cool.  This hardens up to a nice fudge-like consistency if left at room temperature long enough, or refrigerated.

Don’t eat it all!  You’re going to need it for the next few recipes…

* “high moral standards” – that’s one of the comments, in an ironic, snarky tone, I’ve heard when sharing my ganache recipe.  Personally, I take it as a compliment!

22 thoughts on “Vegan MoFo V: Easy Ganache and “High Moral Standards”

  1. Pingback: Vegan MoFo Day VII : Pumpkin Spice Hazelnut Scones « Musings From The Fishbowl

  2. I just love you all, you know that, right? That’s why I give you ganache – it’s like love, but you know, spreadable.

    Maple syrup is more expensive than wine here so I almost never buy it or use it in baking/cooking. On the rare occasions I do have some it’s for pancakes. I need to plant a maple, then tap it, then maybe in 30 years I’ll have some syrup?

  3. It’s been too long since I’ve made ganache! The recipe I use is very similar to yours, except that I use maple syrup instead of agave (I know I’m lucky to have it readily available!). Looking forward to seeing what delicious plans you have for this ganache!

  4. Pingback: Vegan MoFo Day VII : Pumpkin Spice Hazelnut Scones « Musings From The Fishbowl

  5. Why must people be offended by what they don’t understand! Oy!

    Ganache is probably my favorite food, frosting, filling, candy, everything. You know that silly question about what three things you would bring to a deserted island? Ganache would have to be one of them! :P

  6. I feel like I am a secret agent with my ganache on stand-by as I await my mission. I look forward to future posts my Shellyfish.

    People think a lot of funny things when they haven’t been exposed to other perspectives/realities. Thank goodness I’ve been exposed to vegan ganache – and therefore I never doubt it authenticity.

  7. Great post. If it tastes just like the original who cares the the ingredients are not like the original.
    That’s some great looking ganache. Sometimes I use maple instead of agave.
    Just recently we had my in-laws and their friends(well ours too but they are my in-laws age)were up for the weekend. Of course I have to bake some goodies cuz I got to show that vegan treats taste just as good as the “other” kind. So our friend asked some questions and couldn’t believe I didn’t use any eggs in the cookies and struesel cake I made. She wants recipes from me. Yay!

  8. Excellent post! I am such a literalist when it comes to everything outside of my kitchen, and it’s taken me a long time to reconcile making certain foods with ingredients they don’t normally include. [I would just avoid attempting to make those foods altogether.] But with patience and knowledge you can make the most wonderful pâtisseries – cruelty free!

    I can’t imagine my daughter never trying a croissant, for example . . . so now I’ve made it my mission to develop the perfect vegan croissant EVER.

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