Smooth White Chocolate Ganache?

Baking By Louise0303 Updated 20 Oct 2010 , 11:39am by Karen421

Louise0303 Posted 18 Oct 2010 , 9:54am
post #1 of 12

I have made normal chocolate ganache before and it turn out great and smooth and fluffy when i whipped it.

I tried it with white chocolate for a wedding test and it was all lumpy and bumpy, it just would not go smooth, it looked almost like sour milk?

How can i get it smooth to whisk it and cover the wedding cake? I am not sure if my cream was not warm enough or maybe the chocolate was not the right white chocolate to use?

Any suggestions?
Thank you

11 replies
Karen421 Posted 18 Oct 2010 , 10:51am
post #2 of 12

What ratio did you use? I use a 3 to 1 ratio for white chocolate and it worked the same as the real chocolate.

Louise0303 Posted 18 Oct 2010 , 12:24pm
post #3 of 12

I used 200Ml Cream and 250g white chocolate?
I need it to spread pretty thick, and it is just not doing that, but i will try the 3 parts chocolate and 1 part cream.

Thank you

Karen421 Posted 18 Oct 2010 , 12:39pm
post #4 of 12

I get my cream very hot, just under a boil, pour it over the chocolate and let is sit for about 15 minutes. I use my metal KA mixing bowl. In 15 minutes the chocolate is "musshy" (technical term!) and it is easier to stir smooth. When it is cool - then I just take it to my KA and whip it. I have had good luck with this method. HTH icon_wink.gif

Louise0303 Posted 18 Oct 2010 , 12:53pm
post #5 of 12

can you mix different brands of white chocolate?

Karen421 Posted 18 Oct 2010 , 1:00pm
post #6 of 12

I haven't tried that with white, (yet) Locally, I only have Nestle premium white chocolate morsels available, so that is what I use. Sorry I do mix real chocolate. I mix brands and types, like Nestles, and Ghirardelli - and semi with bittersweet. Or Milk with bittersweet, depending on the taste I want to achieve.

vagostino Posted 18 Oct 2010 , 1:02pm
post #7 of 12

I suspect that maybe the cream was too hot and it seized the chocolate. The only lumps you should see are the unmelted pieces of chocolate, and that can easily be fixed by putting the mixture over a double boiler or microwave it in small intervals.
White chocolate is much more delicate than regular chocolate and it burns really easy. When is overheated it gets grainy and separates. If by gently heating the mixture the lumps don;t get better that means is seized and you;ll need to start all over again.
By the way..I just finished making white chocolate ganache. Ratio 3-1. i used ghirardelli white chocolate chips.

Karen421 Posted 18 Oct 2010 , 1:06pm
post #8 of 12

Absolutely, never occurred to me that it was to hot, because she was worried it wasn't warm enough!!! Good thought thumbs_up.gifthumbs_up.gif

Or if any moisture got in - water will also cause it to seize!

tesso Posted 18 Oct 2010 , 1:24pm
post #9 of 12

yah, sounds like milk was too hot. You want your milk about 100 degrees to keep it from seizing, sometimes the lumps dont form until hours afterward. which can really drive you crazy, because at first you think, yeah!! ganache came out right.. then the lumps visit.. icon_surprised.gif

Louise0303 Posted 19 Oct 2010 , 1:19pm
post #10 of 12

Thank you so much for all the advice. I really do think my cream was too hot, i brought it to a boil and then let it cool for 5 min and then poured it over the chocolate. It never occured that white chocolate is more delicate. I cannot eat white chocolate so i find it extremely hard to work with as i cannot test taste it.
We only get Nestle Milky Bar or Lindt White chocolate or what we call "cooking chocolate" You buy it at the local baking shop and it is very cheap, but it not as nice as Nestle!

I will try the 3 to 1 ratio and not beat it before it is really cooled down.

thank you again!

Louise0303 Posted 20 Oct 2010 , 6:54am
post #11 of 12

Another website gave advice on this chocolate ganache and i just want an opinion on this?
The lady says that i must melt the white chocolate in a double boiler or microwave. And then beat my cream in a seperate bowl till fluffy, when done i must combine the two and then let it set for a few hours?
Has anybody heard of this method before?

Karen421 Posted 20 Oct 2010 , 11:39am
post #12 of 12

I haven't done it that way before, but I guess it would work. Just make sure that you don't get any moisture in the chocolate.

Quote by @%username% on %date%