Help W/ White Chocolate Ganache Recipe
Sugar Work By juniecakes Updated 10 Feb 2010 , 2:26am by juniecakes
Can anyone please help me with a white chocolate ganache recipe I can use as a candy filling? I'm looking for something with a smooth velvet texture.
For chocolates I use 2,5 parts white chocolate to 1 part heavy cream. Chop the chocolate finely. Bring the cream to a boil an pour over chocolate. Stir until all chocolate is dissolved. Let it cool down to below 27 ° C (sorry am European, we use Celcius ) if you want to fill something with it. Can be flavoured with all sorts of liquor which makes the texture of the canache smoother. This canache is called a Praliné-Canache.
Hope that helps!
The usual ratio is 3 parts choc to 1 part cream. You need the higher choc ratio because the white choc is softer. DON"T use the eating blocks of chocolate. I used Cadbury Dream once and it didn't work. Nestle white choc melts work well.
I use Ghiradelli white chocolate chips, 3 to 1 ratio and I too add flavorings after it is all melted
Ok I know it's been a little while. I made bon bons using the ganache as center. They were delish!!! They didn't last very long. I had a few family members ask about some for Valentines Day. My question is do they need to be refrigerated due to the heavy cream?
Quote by @%username% on %date%
%body%