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7:16 pm
October 12, 2006
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chokolaj24
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Milwaukee, USA
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posts 7
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Yes, it is unforunate that I am lactose intolerant and yes, it is ironic since I grew up on a dairy farm. But my problem now is that as much as I love a truffle here and there, I can’t truly enjoy them as they contain too much cream and other dairy products. Can anyone point me in the direction of some artisan dairy-free truffles…is there even such a truffle in existence? I’d be curious, since cream is pretty much what makes the truffle (besides the wonderful couvertoure chocolate of course!), if there isn’t something out there that would satisfy my palate. I know, pretty tall order. But hey, they have all sorts of vegan chocolate options these days…what’s one more thing? Also, if anyone knows of any chocolate recipes I can try that don’t require dairy products in them, that would be fantastic. Thank you!
chokolaj
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4:48 pm
November 19, 2006
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Alex Rast
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Manchester, United Kingdom
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posts 283
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quote:
Originally posted by chokolaj24
Yes, it is unforunate that I am lactose intolerant and yes, it is ironic since I grew up on a dairy farm. But my problem now is that as much as I love a truffle here and there, I can’t truly enjoy them as they contain too much cream and other dairy products. Can anyone point me in the direction of some artisan dairy-free truffles…
The master of dairy-free (water based!) truffles is Damian Allsop (check out a few related stories on this site) and the chocolate shop that he has founded: Melt (http://www.meltchocolates.com) makes such confections. It’s too bad you’re in the USA because that might create difficulties since Melt is in London but it can’t do any harm to enquire I would think.
Or Martin – might you be able to help out? Don’t know what they or Damian might be willing to do but with your connections you might function as the intermediary in this situation.
Alex Rast
Alex_Rast_Alternate@hushmail.com
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Alex Rast
Alex_Rast_Alternate@hushmail.com
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9:00 pm
November 19, 2006
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Sebastian
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posts 430
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I’ve made truffles substituting soy yogurt for cream for a friend of mine who’s lactose intolerant as well.
Here’s a link to a discussion on another board re: water ganache:
http://forums.egullet.org/index.php?showtopic=94540
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12:30 pm
January 9, 2007
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confiseur
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Switzerland
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posts 51
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quote:
Originally posted by Alex_Rast
quote:
Originally posted by chokolaj24
Yes, it is unforunate that I am lactose intolerant and yes, it is ironic since I grew up on a dairy farm. But my problem now is that as much as I love a truffle here and there, I can’t truly enjoy them as they contain too much cream and other dairy products. Can anyone point me in the direction of some artisan dairy-free truffles…
The master of dairy-free (water based!) truffles is Damian Allsop (check out a few related stories on this site) and the chocolate shop that he has founded: Melt (http://www.meltchocolates.com) makes such confections. It’s too bad you’re in the USA because that might create difficulties since Melt is in London but it can’t do any harm to enquire I would think.
Or Martin – might you be able to help out? Don’t know what they or Damian might be willing to do but with your connections you might function as the intermediary in this situation.
Alex Rast
Alex_Rast_Alternate@hushmail.com
Clear up a few misconceptions here…..Damian Allsopp did not found ‘Melt’…Louise Nason did….Louise is the shops owner and the chocolatier is Keith Hurdman, an Anglo-Swiss.
Damian had left Melt in July 2006 and is now in the process of setting up his own business based in Marlow.
The ‘dairy-free’ aspect is also somewhat of a myth…..true, the ganaches are water based, but the recipes all have organic butter in them…so where the ‘dairy-free’ comes from I do not know…..another urban myth I presume?
The best place for organic, dairy free etc ….certainly in the UK is BoojaBooja…
http://www.boojabooja.com
…sorry..I am not familiar with any similar companys in the US.
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5:05 pm
April 19, 2007
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sprunty
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London, United Kingdom
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posts 6
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ooh much better than water or soy is coconut milk/cream. Make them yourself and use slightly less coconut than you would normal cream and you’ll get a fantastic ganache.
There’s someone online who makes them, but I can’t remember who it is at the moment; google around a bit I’m sure you can find them.
sprunty ^_^
http://www.naturallyindulgent.com/
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sprunty ^_^
http://www.naturallyindulgent.com/
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1:16 pm
April 25, 2007
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tammylc
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Ann Arbor, USA
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posts 23
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I agree with Sprunty – coconut milk/cream makes very good vegan/dairy free truffles. I’ve made them a few times for customers. I’ve had fine results with a straight substitution of full-fat coconut milk for cream. The flavor isn’t particularly coconut-y, and is neutral enough that you can add other flavors with liqueurs or infusions etc.
http://www.tammystastings.com
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7:13 am
May 4, 2007
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andy abramowich
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Australia
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posts 6
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There is a chocolatier in Melbourne Australia who uses cashew nut milk in his truffles.
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8:00 pm
May 5, 2007
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Chrissie
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Edinburgh, United Kingdom
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posts 71
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Perhaps rice milk would work. When I gave up cows milk products for a detox I found rice milk to be the most pleasant substitute for cows milk and much prefered it to soya milk.
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10:41 pm
July 30, 2007
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chocie-girl
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leicester, United Kingdom
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posts 13
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Hi, I make dairy free truffles for my daughter who has a dairy alergy. I use Alpro Soya alternative to cream or another I have used is made using cream made with oats. These taste just like my normal dark chocolate truffles and sell really well at farmers markets, craft fairs and on my new web site http://www.chocolateuphoria.co.uk:X
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1:17 am
July 22, 2008
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HarleyMYK
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posts 3
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I have used soy milk with various 70% bars and my friends and family all loved them. They are perhaps not the most discerning critics, but it did work quite well with a good chocolate.
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