I am using ganache for the first time today! I made it a few days ago, and stored it in the frig. I am using it under fondant and some other transparent decorations, so I do not need it perfectly white, but I was wondering if I did, how would I do it?
I know white chocolate is often yellowish white, but does anyone have a recipe or a chocolate that is snow white? I used Nestle Baker's White Chocolate.
Either add a whitening colorant like the gels for chocolates or get your hands on CK's Super White.
You can also add this white dust. One of the company owners told me that it makes the chocolate whiter.
Titanium Dioxide is available as a powder or a liquid. If you look at the ingredient list on Mercken's white white chocolate wafers you will see it there.