savannahquinn Posted 9 May 2013 , 10:39pm
post #1 of

Has anyone successfully made white "chocolate" ganache using ghirardelli white chips? I have found mixed reviews!!!

5 replies
Spooky_789 Posted 10 May 2013 , 9:16pm
post #2 of

Yes.  I used the ghiaradelli white chips in a 3:1 ratio with heavy whipping cream.  Used the fondant to cover a purse cake.  It worked very well.  After I finished covering the cake with the ganache, I put it in the fridge over night to set, and covered it in fondant the next day (partly due to my schedule - work days so got to do all my caking in the evenings).

sixinarow Posted 10 May 2013 , 10:01pm
post #3 of
Quote:
Originally Posted by Spooky_789 

Yes.  I used the ghiaradelli white chips in a 3:1 ratio with heavy whipping cream.  Used the fondant to cover a purse cake.  It worked very well.  After I finished covering the cake with the ganache, I put it in the fridge over night to set, and covered it in fondant the next day (partly due to my schedule - work days so got to do all my caking in the evenings).

 I use Toba Garrett's recipe with the semi-sweet chocolate ganache, but want to try a white chocolate under white fondant. Do you let it rest overnight to let it get thick & set up the way dark choc ganache does before you cover the crumb coat?

Alfiesmom Posted 10 May 2013 , 11:56pm
post #4 of

Yes, I use Toba's recipe all the time...including using the metal bowl, and I've made white choc ganache with Giardelli chips.  Just need to do the 3 to 1 ratio (instead of 2 to 1 chocolate).  leave out overnight.  use the next day.  spreads like peanut butter.  The previous poster sounds like she pours it while still thinner over her cake and lets it setup that way.  I've never tried that, but I don't frequently use fondant so I just use it to seal my cake under buttercream (instead of dirty icing).

savannahquinn Posted 11 May 2013 , 7:16pm
post #5 of

thank you for your responses! I appreciate it!

Spooky_789 Posted 14 May 2013 , 4:30pm
post #6 of

After making the ganache, I let it set in a covered dish (with plastic wrap touching the surface), to set overnight.  The next day, stirred it up well, and then covered my cake with the ganache.  But after covering the cake with the ganache, I let it set, overnight again, in the fridge, to harden, before covering with the fondant.

 

Sorry if I wasn't very clear in my last post.

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