British pastry chef Damian Allsop took four years to perfect the recipe for his water ganaches, which are served at Michelin restaurants across the UK. Using water instead of cream and eggs to create bonbons has transformed the chocolate experience.
After experimenting with new techniques and perfecting the formula, Allsop created a line of water ganaches which he says unlocks the true flavor of chocolate, unlike cream and eggs which simply mask them.
“It has a clean taste,” Allsop said. “It’s fresh, light and dances across the tongue. There’s also a cleaner mouthfeel. It’s more respectful to the chocolate…it’s far superior in flavor.”
Taking away cream and egg yolks also reduces the fat content in Allsop’s bonbons by about 10 percent — a side effect, but not a goal. Water-based chocolate shells also allow the fillings — be it a liqueur or fruit — to ‘sing,’ he added. Allsop’s signature water ganaches are sold at specialty fine foods boutiques like Liberty London and Tavola in Notting Hill. Michelin-starred restaurants in London like Hibiscus and Gordon Ramsay’s Maze and Murano also serve Allsop’s chocolates.