I recently made a white chocolate ganache and it turned out great but it was too sweet. Is there anything that I can use to offset the sweetness?

If I made dark chocolate gananche, could I substitute some the bittersweet chocolate for unsweetened chocolate?

Also, does anyone know how long it can be stored in the fridge? Can it be frozen for future use?

Thanks a bunch.

Well I don;t have too many answers for you but I will try.

White chocolate is always sweeter than reg choc....but i fo not know how to make less sweet.

You can sub one kind choc for an other or use 1/2 one or the other. You just have to try it to see if the taste is what you were looking for. Dark choc hanache is not going to be as sweet as white though, so you might want to try it all one way first.


Here is a place to check out possibly answer the other ques and some you did not know you had.

HTH Julia
http://www.baking911.com/chocolate/ganache_truffles.htm

I for one love a dark chocolate ganache made w/bittersweet chocolate. I usually use 70% chocolate....are you saying you want it even LESS sweet so that's why you'd use some unsweetened? For what it's worth I do mix up %'s all the time...like if I want it less than semisweet but more than bittersweet, I'll do half 60% and half 70%...

I generally refrigerate mine for about a week, and I definitely freeze it too but am not sure how long it officially lasts...I've read on the web that it freezes for 3 months.

Have never made white chocolate so can't help you on that one! The first thing that popped into my head though was if there is any liqueur or extract that would cut the sweetness?

Hi and Welcome to CC, sugarprincess.

Decoding CC acronyms:

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html

Everything you ever wanted to know about chocolate ganache:

http://forum.cakecentral.com/cake-decorating-ftopict-497433-.html
(Overview, master and other recipes including white chocolate. How to glaze, frost, smooth stack and more.)

Chocolate 101:

http://tinyurl.com/ytby97

HTH