I've made white ganache now using 2 different recipes and two different brands of chocolate. Both times the white chocolate ganache comes out tasting bad. I let it sit overnight, but the taste did not improve and it definitely did not taste like white chocolate anymore.
The first time i used the baking911 recipe for white ganache using walmart brand white chocoalte chips (will never use those again) and hood whippnig cream. The second time i used Toba garret's recipe using Ghardelli white chocolate baking bar and my regular store brand whipping cream.
So anyway...this boils down to what am i doing wrong?
Is there a better brand of white chocolate out there i should be using? I know i'm suppose to look for the brand with the highest content of cocoa butter, but Ghardelli is the best chocolate i know of that i can get around here and cocoa butter was listed as the 2nd highest ingredient after sugar. Should I try using Merkins instead? Or is there some other widely available white chocolate that someone can recommend?
What brand of white chocolate/white ganache recipe do you use?

Mel

mel,

when i make white ganache, i use mrs fields white chips, if i can find them. I like them the best but not all the stores carry them. I use 1/2 cup whipping cream to 1 bag chips, plus 2 tablespoons butter.

All i can think of is that you are boiling the cream. You just really want it scalding. It should work with the merkins, and i have made it with Gharadelli, but thats quite expensive.

i think you may be raising the temp of the chocolate too much and it's killing the taste..always heat my water in the double boiler and when it boils i melt the chocolate OFF THE HEAT..it takes a little longer, but it doesn't scald and i think that the white chocolate is delicate so that might be it

i think you may be raising the temp of the chocolate too much and it's killing the taste..always heat my water in the double boiler and when it boils i melt the chocolate OFF THE HEAT..it takes a little longer, but it doesn't scald and i think that the white chocolate is delicate so that might be it

What do you mean by tasting bad? I'm not a fan of white chocolate so it never tastes great to me. Have you tried adding a little alcohol to it? Might improve the taste.

White chocolate is very sensitive to heat, cakefairy's right. I had the same trouble trying to make white choc. ganache, & never had success. And cream, too, can take on a funny taste when it's heated past the scalding stage - unless it's incorporated into a sauce already or something, like alfredo sauce or bechamel or cheese sauce (from scratch) that has to boil for it to thicken up. Maybe just take it slower? I hope someone else can post a solution to this....I love white choc. & it'd be great to find out how to make it a ganache correctly. Good luck!