Dark Chocolate Ganache Vs Milk Chocolate And White Chocolate

Baking By SomethingSweetbyJ Updated 18 Aug 2010 , 11:48pm by SomethingSweetbyJ

SomethingSweetbyJ Posted 16 Aug 2010 , 10:31pm
post #1 of 6

I have always been under the impression that the same reciped for dark chocolate ganache should be the same. However, whenever I make milk or white chocolate ganache I have to alter the recipe and use less heavy cream. If I use the same recipe the ganache will not set up completely. I am able to do this by sight...however I woud really like to find a ratio that works for both the white and the milk. Has anyone had this same problem? Does anyone know the ratio for white and milk chocolate ganache???

5 replies
ski Posted 18 Aug 2010 , 1:18am
post #2 of 6

Here is a link to an excellent article all about ganache, it explains every possible question:


HTH ("

Fernando Posted 18 Aug 2010 , 1:32am
post #3 of 6

Same here. I've had trouble but only with white. However, my tip is to add a little powdered sugar. Good luck.

Bunsen Posted 18 Aug 2010 , 1:34am
post #4 of 6

2:1 ratio of dark chocolate to cream
3:1 ratio of milk or white chocolate to cream

lyndim Posted 18 Aug 2010 , 2:06am
post #5 of 6

Thanks for that tip!

SomethingSweetbyJ Posted 18 Aug 2010 , 11:48pm
post #6 of 6

Exactly what I wanted to know. Thanks everyone!!!!

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