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?
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.
Oooops sorry I forgot to post a link to the recipe. Just switch out the chocolate to white chocolate.
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.
Don't you have to double the chocolate, for the white ganache recipe.
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?
Ah....I speak too soon. That's a pouring ganache.
I'm looking for the spreadable. Do I change the recipe?
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.
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?
Boston/New England on RCCL.
thanks for the info
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
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).