Oct 25, 2014 Last Updated 6:22 AM, Oct 14, 2014

Dark Chocolate Coconut

This vegan ganache uses coconut milk and coconut oil in place of the dairy by Ji Yoon of Henri and The Gage Restaurants in Chicago, IL.

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Raspberry Ganache

Antonio Bachour's Chocolate Collection

This water ganache uses raspberry by Antonio Bachour, Executive Pastry Chef, St. Regis Bal Harbour.

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Caramel Suzette

This water ganache uses fruit juice for bold flavors by Fred Loraschi of Frederic Lorachi Chocolates in Harrisburg, Pennsylvania.

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