I am a chocolate lover and a cake lover, if you’ve seen my pinterest account, I can’t help but pin lots of lovely cakes hand crafted by professionals and amateurs alike. I used to make cakes for a living but I barely have the time now, or rather I put my efforts into keeping 3 small people alive and blogging! I do plan to go back to it eventually. It’s hard to get a really shiny ganache without cream and loads of chocolate. I’ve found a way using coconut cream. Scroll down for the recipe, it’s great on it’s own as a chocolate sauce for puddings and desserts, or as a cake covering. Or just spoon it into your mouth!
I was sent some chocolate spread that’s been really popular in Australia, called Macabella, which is now launching into the UK. It’s made with macadamia nuts infused with cocoa to produce a premium taste. It’s yummy just on toast and I love the crunchy version. They do a smooth (Velvet) and a crunchy jar. There’s a luxury feel to the packaging. The taste is similar to the hazlenut spreads you can get but there is a definite nutty taste unique to the Macadamia nuts.
To make the ganache, here’s the recipe. I used coconut milk powder mix to make up the coconut cream, so it’s really easy: