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<![CDATA[Vegan Topping Recipes]]> http://www.veganbaking.net/ <![CDATA[Vegan Topping Recipes]]> http://www.veganbaking.net/images/stories/logo.png http://www.veganbaking.net/ http://www.veganbaking.net/recipes/cake-decorating/toppings/white-chocolate-ganache <![CDATA[Vegan White Chocolate Ganache]]> http://www.veganbaking.net/recipes/cake-decorating/toppings/white-chocolate-ganache Vegan White Chocolate GanacheThis smooth Vegan White Chocolate Ganache recipe uses cocoa butter without the cocoa solids making it a versatile white and creamy vegan topping for cakes, truffles or fillings. Unlike margarine or butter, cocoa butter and coconut oils melt rapidly when they reach their melting point instead of softening slowly. Due to this, extra care must be taken as it resolidifies from it's melting temperature of 93F (34C) to 100F (38C). You can adjust the firmness by adding or subtracting 1 Tablespoon of water. Also feel free to substitute 1 teaspoon to 1 Tablespoon of liqueur or other flavoring extract to further customize your ganache. {loadposition share}Vegan White Chocolate Ganache

This smooth Vegan White Chocolate Ganache recipe uses cocoa butter without the cocoa solids making it a versatile white and creamy vegan topping for cakes, truffles or fillings. Unlike margarine or butter, cocoa butter and coconut oils melt rapidly when they reach their melting point instead of softening slowly. Due to this, extra care must be taken as it resolidifies from it's melting temperature of 93F (34C) to 100F (38C). You can adjust the firmness by adding or subtracting 1 Tablespoon of water. Also feel free to substitute 1 teaspoon to 1 Tablespoon of liqueur or other flavoring extract to further customize your ganache.

Find more White Chocolate recipes on Veganbaking.net

Vegan White Chocolate Ganache Recipe

10 ounces cocoa butter (1 ¼ cup + 2 Tablespoons melted)

7 Tablespoons water
¾ cup + 2 Tablespoons white sugar
¼ cup soy milk powder
1 Tablespoon amber agave syrup or corn syrup
¼ teaspoon salt

1 teaspoon vanilla extract or other flavoring liquid

1) Melt the cocoa butter

Melt the cocoa butter in a small saucepan over low heat. Transfer it to a metal, glass or ceramic mixing bowl and set aside.

2) Whisk together the flavor building ingredients and caramelize them slightly

In a medium saucepan add the water, sugar, soy milk powder, agave syrup or corn syrup and salt over medium heat while whisking constantly until the mixture starts to simmer. Add a candy thermometer to the mixture, bring it to 200F (93C) then proceed to Step 3. The agave syrup or corn syrup is in the recipe to discourage the sugar from recrystallizing as the mixture cools. The soy milk powder is in the recipe to give substance, enhance flavor and aid in the ability of the ingredients to mix together.

3) Whisk together the flavor building ingredients and the melted cocoa butter

Transfer the mixture to the bowl containing the melted cocoa butter and whisk until smooth. Getting the ganache to solidify properly is the tricky part. It's important to whisk it until it's smooth several times while it's cooling to ensure that the cocoa butter doesn't separate from the rest of the mixture and solidify on it's own. Place the bowl in the refrigerator for 15 minutes. Whisk the mixture until smooth and return it to the refrigerator. Remove from the refrigerator whisk until smooth again and return it to the refrigerator for 5 minutes. Repeat whisking in 5 minute intervals a couple more times until the ganache has solidified enough for you to work with. If it solidifies too much the bowl can be placed over a burner on low heat while the mixture is whisked again before proceeding with the cooling process again.

Use the mixture while it's warm or wait for it to cool depending on your application. This recipe makes about 2 cups of Vegan White Chocolate Ganache.

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Wed, 26 May 2010 23:15:32 -0400 590 2010-05-26 5
http://www.veganbaking.net/recipes/cake-decorating/toppings/easy-ganache <![CDATA[Easy Vegan Ganache]]> http://www.veganbaking.net/recipes/cake-decorating/toppings/easy-ganache Easy Vegan GanacheAlthough not as smooth and creamy as Dark Velvet Ganache, this Easy Vegan Ganache recipe is still great when you need vegan ganache in a pinch. Ganache can be a very versatile base for a recipe. It can be adapted to anything from frostings to truffles to fillings. Just adjust the non-dairy milk in this recipe plus or minus up to 2 Tablespoons to get the thickness that suits your needs. For example: 2 more Tablespoons non-dairy milk will make this ganache solidify into a soft frosting-like consistency at room temperature. ½ cup of non-dairy milk yields ganache that is perfect for vegan cakes. You can even customize it further with things like Grand Marnier, Chambord, espresso or mint extract.
{loadposition share}Easy Vegan Ganache

Although not as smooth and creamy as Dark Velvet Ganache, this Easy Vegan Ganache recipe is still great when you need vegan ganache in a pinch. Ganache can be a very versatile base for a recipe. It can be adapted to anything from frostings to truffles to fillings. Just adjust the non-dairy milk in this recipe plus or minus up to 2 Tablespoons to get the thickness that suits your needs. For example: 2 more Tablespoons non-dairy milk will make this ganache solidify into a soft frosting-like consistency at room temperature. ½ cup of non-dairy milk yields ganache that is perfect for vegan cakes. You can even customize it further with things like Grand Marnier, Chambord, espresso or mint extract.
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The importance of using semisweet chocolate

It's essential to use semisweet chocolate bars for this recipe instead of chocolate chips. Chocolate chips contain a higher amount of cocoa butter than regular chocolate. This is so they don't melt as much and retain their shape while being baked in things like vegan cookies. This low meltability also makes them unsuitable for ganache. Using semisweet chocolate in bar or chunk form will ensure your ganache turns out silky smooth.

Find more Chocolate recipes on Veganbaking.net

Easy Vegan Ganache Recipe

10 oz. semisweet chocolate
½ cup non-dairy milk

1) Chop the chocolate

Chop the chocolate into ¼ inch pieces. This is very important because if the pieces are larger than ¼ inch they won't melt enough. Place these pieces into a double boiler or a medium saucepan.

2) Stir in the non-dairy milk

Add the non-dairy milk. Stir constantly on low heat until all the chocolate pieces are melted. Once all the pieces are melted, remove from heat and whisk in any flavoring liquids if desired.

3) Cool the vegan ganache to suit your application

Use the mixture while it's warm or wait for it to cool depending on your application.
This recipe makes about 1 ¼ cups of Easy Vegan Ganache depending on the ratio of non-dairy milk.

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Tue, 03 Nov 2009 03:26:49 -0500 438 2009-11-03 5
http://www.veganbaking.net/recipes/cake-decorating/toppings/dark-velvet-ganache <![CDATA[Vegan Dark Velvet Ganache]]> http://www.veganbaking.net/recipes/cake-decorating/toppings/dark-velvet-ganache Dark Velvet Vegan GanacheGanache can be a very versatile base for a recipe. It can be adapted to anything from frostings to truffles to fillings. Just adjust the Soy or Cashew Cream in this Vegan Dark Velvet Ganache recipe plus or minus up to 2 Tablespoons to get the thickness that suits your needs. For example: 2 more Tablespoons Soy Cream, Cashew Cream or non-dairy milk will make this ganache solidify into a soft frosting-like consistency at room temperature. 1 cup of Soy or Cashew Cream yields ganache that is perfect for cakes. You can even customize it further with things like Grand Marnier, Chambord, espresso or mint extract.
{loadposition share}Dark Velvet Vegan Ganache

Ganache can be a very versatile base for a recipe. It can be adapted to anything from frostings to truffles to fillings. Just adjust the Soy or Cashew Cream in this Vegan Dark Velvet Ganache recipe plus or minus up to 2 Tablespoons to get the thickness that suits your needs. For example: 2 more Tablespoons Soy Cream, Cashew Cream or non-dairy milk will make this ganache solidify into a soft frosting-like consistency at room temperature. 1 cup of Soy or Cashew Cream yields ganache that is perfect for cakes. You can even customize it further with things like Grand Marnier, Chambord, espresso or mint extract.

It's essential to use semisweet chocolate bars for this recipe instead of chocolate chips. Chocolate chips contain a higher amount of cocoa butter than regular chocolate. This is so they don't melt as much and retain their shape while being baked in things like cookies. This low meltability also makes them unsuitable for ganache. Using semisweet chocolate in bar or chunk form will ensure your ganache turns out silky smooth.

Find more Chocolate recipes on Veganbaking.net
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Vegan Dark Velvet Ganache Recipe

10 oz. semisweet chocolate

1 cup Vegan Soy Cream or Vegan Cashew Cream
1 Tablespoon agave syrup or corn syrup

1 teaspoon vanilla extract

1) Chop the chocolate

Chop the chocolate into ¼ inch pieces. This is very important because if the pieces are larger than ¼ inch they won't melt enough. Place these pieces into a double boiler or a medium saucepan.

Find out how to make and use a double boiler.

2) Melt the chocolate with the flavor building ingredients

Add the Soy Cream or Cashew Cream and agave syrup or corn syrup. Stir constantly on low heat until all the chocolate pieces are melted. Once all the pieces are melted, remove from heat and whisk in the vanilla extract or any other flavoring liquids if desired.

3) Allow the vegan ganache to cool depending on your application

Use the mixture while it's warm or wait for it to cool depending on your application.
Depending on the ratio of Soy Cream or Cashew Cream, this recipe makes about 2 cups Vegan Dark Velvet Ganache.

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Fri, 06 Mar 2009 04:16:25 -0500 238 2009-03-06 5