White Chocolate Ganache Help

Baking By Kristy838383 Updated 15 Jul 2011 , 4:29pm by Kristy838383

Kristy838383 Posted 14 Jul 2011 , 10:09am
post #1 of 4

i'm trying to make white chocolate ganache for a birthday cake this weekend. It seems to be just a little lumpy unlike my dark chocolate. I'm worried the more I continue to heat it, it will burn. I don't know if the lumps are burns, but I heated it so slowly and carefully but don't want to push it. HELP!!!

3 replies
Bluehue Posted 14 Jul 2011 , 10:24am
post #2 of 4

Welcome Kristy to CC...

You could let it cool - have a taste and then you will know if it is burnt -
If it isn't - you could zap it in the microwave (if you have one) for about 10 seconds - take out and stir - wait a minute for it too stop heating - and then zap again - then stir - until you have the consistancey you are after.

If is is burnt - the white chocolate will take on a yellowish tinge - and you will smell that *burnt* smell .

Hope this helps you


TexasSugar Posted 14 Jul 2011 , 3:01pm
post #3 of 4

Maybe you could put it through a strainer? It'd be messy but would get rid of lumps.

Kristy838383 Posted 15 Jul 2011 , 4:29pm
post #4 of 4

Thanks for the help ladies! I guess it's not as bad as I thought. Most of the lumps settled towards the bottom, so I'll just strain the last little bit if I even need that much.

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