To speak of ganache is to speak of one of the fundamental pillars of professional pastry. This preparation, born from the alchemy between chocolate and a fatty substance, has evolved over the years to adapt to new trends, dietary needs and, of course, the creativity of chefs.

Today, we explore a vegan version that not only respects the expectations of flavour and texture, but also adds to the universe of possibilities for those seeking dairy-free or 100% vegetable-based alternatives.

We are committed to Valrhona’s Guanaja chocolate, famous for its intensity and deep aromatic profile, as the base for a ganache designed especially for piping. The challenge: to achieve an airy, stable and creamy texture, without resorting to traditional cream. This is where Sojawhip comes into play, a vegetable whipping protein that, thanks to its ability to emulsify and provide structure, makes it possible to obtain a perfectly pipeable ganache, ideal for decorating, filling or shaping haute patisserie creations.

The choice of technical sugars such as Dextrose and invert sugar is no coincidence: these ingredients contribute to modulating sweetness, improving conservation and optimizing the final texture, avoiding unwanted crystallizations and providing smoothness to the palate.