Just a quick question... is it possible to color ganache? I assume white chocolate ganache would be the way to go, right? Does anyone have any tips/suggestions?
Many thanks in advance!
I'm sure you can. I would just use oil based colors (candy colors) so it will better incorporate into the mixture.
Yes, ditto what Annie said. Oil-based colors would work best.
Does anyone know if water-based ones will work too?
I've just used regular Americolors (the kind used in buttercream and royal icing) -- put the color in the liquid (corn syrup generally) a tad darker than you want your ganache to be and make as the recipe requires. You can add it to the heated cream after you've taken it off the heat and stir well, then add to the chocolate. For candy clay, add to the corn syrup. No need for flo-coat or oil-based colors when doing it this way.
I think regular gels would work fine as well. You don't have to worry about the chocolate seizing when you are making ganache because of the water content of the cream. So I think whatever colors you want to use are fine. In my experience, the oil based ones are very strong and thicker, but you can also use powdered colors too.
thanks so much for all your replies! I only have gels at the moment... so am hoping it all works out! Will let you know! Thanks bobwonderbuns (great name btw! haha) for the details of when to add it! That was going to be my next question! )
I made red 'ganache' once using Wilton's red candy melts.
Unfortunately I don't have access to those here in Paris... and it's a bit late to order! Thanks anyway for the tip! Will try it next time! )