Knowledge Base > Fran Costigan - Fran's 9th Annual Valentines Spectacular
Fran Costigan - Fran's 9th Annual Valentines Spectacular
This event was on
Tuesday, February 11, 2025 at 1:00 pm Pacific, 4:00 pm Eastern
Join renowned pastry chef Fran Costigan, Rouxbe’s Director of Vegan Pastry, for her 9th annual Valentine’s Day Spectacular, a live event celebrating indulgent-tasting plant-based des… Read More.
Question:
When making vegan ganache with juice or water, what’s the chocolate to liquid ratio?
— Rozanne R-P
Answer:
I like to start with one part liquid to 1.5 parts of chocolate. That's and then do a test. If your ganache is too firm, add some more liquid. That's why you test things in a little teeny container. If your ganache isn't firm enough for what you're looking for, melt some chocolate and stir it in carefully and also depends on what you're using it for or you're using it for a truffle center. And do you want your truffle centers to be firm or do you wanna pipe them out and they're gonna be really soft and enro them? And that's what I would say. So start with one to 1.5. But another thing is the ratio will depend on the kind of chocolate you're using. And by that what I mean is a higher percentage chocolate I use typically use a 72 to 73.5% chocolate that has more cacao salads and less sugar. If you take your ratio and you go down to a 50 55, 60% chocolate, um, you're going to have a softer result perhaps with that ratio.
