White Chocolate Ganache To Cover Cake Under Fondant

Baking By Marbs Updated 5 Feb 2011 , 5:02am by crisseyann

Marbs Posted 5 Feb 2011 , 4:38am
post #1 of 2

Hi All,

My first try.....white chocolate ganache under fondant..

I am making cake for this weekend and I wanted to try to cover the cake with white chocolate ganache (under the fondant). So I bought the Trader Joe's white chocolate chips (says it contains cocoa butter). I just made the ganache (2:1 ratio chocolate to cream -> 8 cups chips: 4 cups cream) and is cooling right now. I tasted it but tastes a little too sweet and has a funny to taste me. I guess I'm comparing it to a ganache I made last week with ghirardelli white chocolate chips which tasted delicious.

Does anybody use the Trader Joe's white chocolate chips for ganache? Should I have used a different chocolate?

Also, is it possible to add something to cut the sweetness?

Should I whip the white chocolate ganache?

Any help or tips are greatly appreciated!

1 reply
crisseyann Posted 5 Feb 2011 , 5:02am
post #2 of 2

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

Give this a read. From what I have heard (and also read here) when making white chocolate or milk chocolate ganache, you use a 3:1 ratio, not 2:1. Also, you should be measuring by weight not volume. HTH. icon_smile.gif

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