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?
What ratio did you use? I use a 3 to 1 ratio for white chocolate and it worked the same as the real chocolate.
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.
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
can you mix different brands of white chocolate?
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.
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.
Absolutely, never occurred to me that it was to hot, because she was worried it wasn't warm enough!!! Good thought
Or if any moisture got in - water will also cause it to seize!
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..
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!
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?
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.