I was reading that "Melt" http://www.meltchoco...com/kitchen.htm in London uses this typ of ganache in almost all their truffles /chocolates ,and I am intrigued by this .
I know that they are two different things , but lately I was reading my CI best recipe baking illustrated book, my latest purchase, they were explaining the fact that a chocolate cake made with cocoa instead chocolate is actually moister and water is the best option to obtain a more chocolate intense flavor instead milk, like the difference between chocolate milk and a nice dark bittersweet, no challenge there right?
So I think this might be a point in the water ganache side, water would make the chocolate flavor more intense right?
I will give it a try , I would like to know if the proportion for a water based one would be the same as for a cream based one.
Oh another thing , since is made out of water the aw would be higher right?and have a shorter shlf life?
Edited by Desiderio, 19 October 2006 - 10:24 AM.