You can (and should!) make chocolate ganache with water: For purest chocolate flavor, ditch the heavy cream.

If you’ve melted solid chocolate, you know that even a tiny bit of water inadvertently splashed into the bowl can make that beautifully smooth, glossy chocolate “seize,” turning it into a dry, dull, grainy mess. Melted chocolate and water just don’t mix! Or do they? The post You can (and should!) make chocolate ganache with water: For purest chocolate flavor, ditch the heavy cream. appeared first on the King Arthur Blog.