A confectionery glaze or filling typically consists of chocolate and heavy cream. However, variations exist that omit the dairy component. This modification might involve substituting other liquids, such as milk, water, or alternative dairy-free options like coconut milk or nut milk. For example, one might create a rich topping by melting chocolate with coconut milk, achieving a similar smoothness and sheen to the traditional formulation.
The absence of a high-fat dairy ingredient can be beneficial for individuals with lactose intolerance or those adhering to vegan diets. Furthermore, this approach often lowers the overall fat content of the final product. Historically, cream-based ganache has been associated with luxury desserts. Adapting the recipe allows for broader accessibility and appeals to contemporary dietary preferences without completely sacrificing the desired texture and flavor profile.
