White Chocolate Ganache

Baking By gloria Updated 12 Oct 2009 , 4:08am by FlourPots

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gloria Posted 11 Oct 2009 , 8:36pm
post #1 of 13

Has anyone ever made ganache using the "white" coloured chocolate chips? I am using ivory fondant and don't want the darkness of the chocolate to come through.
Also, any good recipees using the white chips?

12 replies
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Deb_ Posted 11 Oct 2009 , 8:39pm
post #2 of 13

Hi, yes I make white chocolate ganache all the time...I use either Godiva or Ghiradelli white chocolate in place of the semi sweet chocolate in the regular ganache recipe. It's delicious.

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Deb_ Posted 11 Oct 2009 , 8:41pm
post #3 of 13

Oooops sorry I forgot to post a link to the recipe. Just switch out the chocolate to white chocolate.

http://cakecentral.com/recipes/4953/chocolate-ganache-iii

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gloria Posted 11 Oct 2009 , 8:50pm
post #4 of 13

Thank you Deb. I shall try it.

Hey I just got back from a cruise that originated out of Boston! I am going to go back there to visit because I loved it so much.

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Uniqueask Posted 11 Oct 2009 , 8:53pm
post #5 of 13

Don't you have to double the chocolate, for the white ganache recipe.

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__Jamie__ Posted 11 Oct 2009 , 8:55pm
post #6 of 13

Ratios for white choc ganache are usually upped one, aren't they? I do 3:1 choc:cream with white choc ganache. Any less, and I'd have soup......Deb?

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__Jamie__ Posted 11 Oct 2009 , 8:56pm
post #7 of 13

Ah....I speak too soon. That's a pouring ganache. icon_biggrin.gif

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gloria Posted 11 Oct 2009 , 9:07pm
post #8 of 13

I'm looking for the spreadable. Do I change the recipe?

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__Jamie__ Posted 11 Oct 2009 , 9:13pm
post #9 of 13

Typically a spreadable is just good coverture choc, at a 2:1 ratio of choc to cream for dark choc, and a 3:1 for white. It's all adjustable, you can play with it. No butter required or corn syrups, it's just heating the cream to a boil, and pour over the chopped up choc. Stir gently until it's all incorporated, and leave it alone overnight or at least part of a day, until it's set. Should be the consistency of peanut butter. Pretty simple.

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Deb_ Posted 11 Oct 2009 , 10:53pm
post #10 of 13

Yes that is a pouring consistency ganache....sorry I didn't read your original post completely.....if you want it for under fondant I'd up the chocolate also.

Did you do the Boston to Bermuda cruise or Boston to New England/Canada?

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gloria Posted 11 Oct 2009 , 10:57pm
post #11 of 13

Boston/New England on RCCL.

thanks for the info

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Deb_ Posted 11 Oct 2009 , 11:10pm
post #12 of 13

Oh that's good, I'm glad to know that you guys had a good time. My DH and I just went on the New York to Canada/New England on Princess and loved it too.

What was your favorite port? We loved Bar Harbor, ME and Halifax, NS

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FlourPots Posted 12 Oct 2009 , 4:08am
post #13 of 13

My last 2 posted cakes have white choc. ganache under the fondant.

I use the inexpensive 12oz. bag of Nestle's white morsels + 1/2 cup of heavy cream. It becomes spreadable like softened butter (looks like it too).

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