A creamless ganache by Damion Allsop of Damion Allsop Chocolates based in Catalunya, Spain.
Yield: 1.5 kg
34 liq oz/1 lt water
0.33 oz/10 g agar agar
Boil together the water and the agar agar. Let cool, then blend to a fluid gel.
15.5 oz/440 g 70% extremely high quality chocolate, such as Pacari or Amano
34 liq oz/1 lt Fluid Gel
Melt the chocolate. Warm the fluid gel to 104ºF/40°C. Emulsify with the melted chocolate at 113º F/45º C. Pour into containers or cups and chill for 4 hours.
Read more about this and related recipes in our article "The Case for Creamless Ganache".