Coffee Ganache... White Or Dark Chocolate ??

Decorating By AngesCakes Updated 16 Feb 2015 , 11:29am by AngesCakes

AngesCakes Posted 14 Feb 2015 , 11:45pm
post #1 of 7

I want to make a coffee flavoured ganache to complement my coffee marble cake. I'm planning on dissolving Espresso powder in the warm cream, but I'm not sure if I should use white or dark chocolate. I'm guessing if I use dark it would be more of a mocha flavour but has anyone tried it with white chocolate?? Would white give it a more coffee flavour?? I would really appreciate some advice if anyone can help. :)

6 replies
Pastrybaglady Posted 15 Feb 2015 , 5:07am
post #2 of 7

AYou would definitely taste more coffee with the white. Chocolate will take over and the coffee would be a back note.

AngesCakes Posted 15 Feb 2015 , 11:46am
post #3 of 7

Thanks for your reply Pastrybaglady :)

Pastrybaglady Posted 16 Feb 2015 , 5:58am
post #4 of 7

A:)

Bluehue Posted 16 Feb 2015 , 7:45am
post #5 of 7

Have used Milk and Dark Chocolate for Coffee flavoured Ganache...

Both worked and tasted wonderful

 

But then i think the taste of so called *white chocolate* is horrid.

 

The sweetness of the white chocolate is still pronounced... :/

Pastrybaglady Posted 16 Feb 2015 , 8:01am
post #6 of 7

Quote:

Originally Posted by Bluehue 
 

Have used Milk and Dark Chocolate for Coffee flavoured Ganache...

Both worked and tasted wonderful

 

But then i think the taste of so called *white chocolate* is horrid.

 

The sweetness of the white chocolate is still pronounced... :/

 

You're right about the sweetness of white chocolate, it is not my favorite, but I do think the cream helps to mute it and the bitterness of the coffee gives another dimension besides just sweet.

AngesCakes Posted 16 Feb 2015 , 11:29am
post #7 of 7

Hi Bluehue, so which did you find had the most pronounced coffee flavour milk or dark ???

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