I have been working with chocolate for many years and am considered an excellent truffle maker. Several years ago I pondered how to make my famous candy for my vegan son and lactose-intolerant daughter. After trying various soy and rice milk combinations, which didn’t taste good, I hit upon coconut cream as a substitute for heavy cream. It works beautifully and has about the same consistency. I’ve found it imparts a subtle coconut flavor and is a great way to offer a treat to those with special dietary needs.
Maria Brandriff, Hamden, CT