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teresacam
Newbie
Joined: Oct 29, 2009
Posts: 12
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 Posted:
Fri Nov 06, 2009 2:11 am |
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Made a white chocolate ganache........ used a ratio of 3:1 choc to cream....
the choc didnt melt immediately so i put the mixture on a pan with hot water - bain marie....
the result is a buttery mixture
what have i done wrong
please help |
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Bel_Anne
Junior Member
Joined: May 10, 2009
Posts: 58
Location: Australia
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Fri Nov 06, 2009 3:17 am |
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Do you mean it thickened and the fat separated? If so , you've probably over cooked it. It's SO temperamental! Next time, try the microwave instead of stove top... and only like 10 seconds at a time!  |
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teresacam
Newbie
Joined: Oct 29, 2009
Posts: 12
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Fri Nov 06, 2009 4:47 am |
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I made another two batches and when the ganache cooled , its like butter is coming out of it...
what on earth happened? |
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grandmom
Forum Addict
Joined: Jun 08, 2006
Posts: 561
Location: Frankfort, KY
Birthday: Jan 14
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Fri Nov 06, 2009 5:33 am |
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What kind of white chocolate are you using?
Tell us exactly how many oz. of chocolate to oz. of cream you used, please. |
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teresacam
Newbie
Joined: Oct 29, 2009
Posts: 12
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Fri Nov 06, 2009 6:38 am |
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I am using white Italian cooking chocolate
i used 4 oz of cream and 12 oz of white chocolate.
does it take a while to set before using?? |
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KathysCC
Gallery Moderator
Joined: Aug 18, 2007
Posts: 931
Location: Mississippi
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Fri Nov 06, 2009 6:48 am |
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I just made some last night for a cake today. I used Baker's white chocolate squares in a 3:1 ratio. I put the chocolate in the food processor first so it is almost in granules. I heated the cream to boiling and dumped it over the white chocolate and then stired slowly. It does turn an almost clearish, gross looking color, not white, but when it cools it becomes more like white chocolate again.
If you are still having problems with separation, then it might be the chocolate you are using. |
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delisa01
Frequent Member
Joined: Jun 24, 2007
Posts: 230
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Fri Nov 06, 2009 6:55 am |
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| teresacam wrote: | I am using white Italian cooking chocolate
i used 4 oz of cream and 12 oz of white chocolate.
does it take a while to set before using?? |
Yes, you should let it rest overnight to set up and thicken. |
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teresacam
Newbie
Joined: Oct 29, 2009
Posts: 12
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Fri Nov 06, 2009 7:22 am |
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Thanks all! It seems to be settling into a better consistency.
Any tips how to soften it so that i can spread it smoothly on the cake?
thanks again |
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Sweetsbym
Junior Member
Joined: Jul 27, 2009
Posts: 47
Location: near the oven
Birthday: Mar 01
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Fri Nov 06, 2009 7:45 am |
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After chilling my Ganache over night, Before I use it I take it out of the fridge and let it stand room temp so I can Spread it on cake smoothly. I dont know how to explain this but If im press for time I spoon a little bit of ganache on a spatula (the straight one) then have another spatula on my other hand. Spread the ganache on the spatula kinda rebeating it till I get a spreading consistency then put it on my cake  Im sorry dont really know how to explain it properly.  HTH |
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Bel_Anne
Junior Member
Joined: May 10, 2009
Posts: 58
Location: Australia
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Fri Nov 06, 2009 1:29 pm |
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If there's an oily 'butter' coming out of it. As in the fat has separated, it's been overheated and you won't be able to use it. I've done this so many times... It just won't spread for a smooth finish. I've used it once before and had lumpy cake despite all my efforts to smooth it.
Once you've added the boiled cream to the chocolate, you have to be careful about heating it again.. Try the microwave next time instead... |
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gingersoave
Frequent Member
Joined: Feb 08, 2007
Posts: 443
Location: Virginia Beach, VA
Birthday: Aug 06
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Fri Nov 06, 2009 1:41 pm |
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The way I do mine is let it sit on the counter overnight (yes NO refrigeration) with saran wrap touching the top of the ganache and outside of the bowl, then it will thicken overnight. Put it into the microwave for 5 second increments and stir really well, I have accidentially put it in the micro too long and had to let it harden in the fridge before putting on the cake. Once it hardens overnight you can fridge it or freeze it. Works every time!! The ratio for white is 3:1 and the chocolate is 2:1 ratio.
good luck! Sounds like you just didnt let it sit overnight or long enough. Should be the consistency of peanut butter.
ginger |
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lrlt2000
Regular Member
Joined: Jun 15, 2006
Posts: 117
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Fri Nov 13, 2009 6:05 am |
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I've read up a little on this method, and was wondering: after I ice my cake with white chocolate ganache, does it set up hard or soft? If it's the consistency of peanut butter, I worry the fondant will slide/move!
Does it harden outside the frig like a crusting buttercream? |
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KathysCC
Gallery Moderator
Joined: Aug 18, 2007
Posts: 931
Location: Mississippi
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Fri Nov 13, 2009 9:34 am |
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I am not a professional when it comes to ganache...just started using it myself BUT I have heard that white chocolate ganache is less stable and more likely to not "set" than regular chocolate. I think the key is your ratio. With white chocolate you have to use a 3:1 ratio or 4:1 ratio to get it really hard. I suppose a lot depends on the type of white chocolate you are using too. Experimenting would be your best bet. |
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