I am in need your services yet again, i am looking for a white chocolate ganache recipe that pours easily but sets hard. i have looked at the recipies here and have only found the same one i am using with heavy cream.
Would anyone out there have another suggestion to help me out?
has anyone tried white chocolate and shortning? or anything else.
Any help would be greatly apprecated.
please please please help!!!!!
Hi, here is how I do it. Cream and white choc ratio is 1:3. So, if you are using 100ml of cream, add 300g of white chocolate and I don't add any butter. Make it as you normaly would.
thanks heaps , i will try that. I need them by tomorrow so wish me luck.
normally i wouldn't have a problem, but it's just been so humid this week, just my luck!!
You are welcome. You can put it in the fridge and it will have a spreadable consistancy. But don't let it go hard in the fridge!
We use a ratio of 1 lb chocolate to 1/2 cup cream. Most recipes call for heating cream and then pouring over the chocolate to melt. Since we make a lot of chocolates, we start with the melted chocolate and pour the cold cream over it and stir. After pouring over the cake, cheesecake, whatever, it will harden more so.
We think the rule of thumb is the more cream added, the soupier it sets. In reverse, the less cream, the more it tends to harden.
Paul & Peter
Hi, I have never tried ganache, and I was reading some posts that mention chocolate ganache and now the white ganache, I looked at some pics. of cakes with ganache and it looks so good. My question is: in regular ganache it says we need heavy whipping cream and in this white one says cream, what is whipping cream? and the cream in the white one, which one, the same? whipping? Excuse the ignorance but I would like to try it. Any help is greatly appreciated it.
Hi you can use whipping and heavy crream both. I have regular choc ganache with whipping cream. But prefers the heavy cream. The way you make it is the same.
Normal choc ganache is 1:2 ratio. That is if you use 100ml of crream, use 200g of choc.
The difference between heavy cream and whipping cream is the fat content.. whipping cream is about 36% fat and heavy cream is about 40%. Either will work fine in ganache. I have always found that white chocolate ganache takes a little longer to set up than chocolate ganache does.
Thank you bashini and jkalman, one more question, I am embarrased to ask but here it goes: where do I find heavy cream? I mean, do they have it at Walmart? do you have any particular brand that works better? Thank you again.
I am not sure if Walmart would carry it (mine doesn't) but your grocery store should have it.
Thank you saap1204
My super walmart carries it.. the Hood brand comes in an orange and white container and they sell 8, 16, and 32 oz containers. They sell it with the 1/2 & 1/2 and creamers.
The grocery store will definitely have it.
it may also be called whipping cream. the cream u use is 35%
Thank you.. I "ll try it.
Try Costco they have heavy whipp cream 1/2 gallon for about $6.00 it's the cheapest place where you can find it.