White Chocolate Ganache?? Wbh Book??

Baking By sugartopped Updated 20 Feb 2006 , 7:54pm by sugartopped

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sugartopped Posted 15 Feb 2006 , 7:20pm
post #1 of 12

I've been reading through some older posts about making white chocolate ganche...and I may be a little dense....b/c I'm not understanding how to do it. Most of the time everyone is just saying....it is like a 1 to 2 ratio w/cream & chocolate and not to use as much white chocolate as you do w/regular chocolate???? A little confused?? Not sure if I'm just focusing too much on the 'ratio' aspect ....i'm sure it is a simple explanation....but I see ratios...and wanna run and hide!!! I never could do them in school icon_sad.gif icon_redface.gif

I really like the Whipped Ganache recipe in the WBH book....can I just sub the 8 oz (i think that is how much) of reg. chocolate w/8 oz of white chocolate and just use the same amount of cream??

Please Help!!
Thanks,
Christine

11 replies
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Calejo Posted 15 Feb 2006 , 7:24pm
post #2 of 12

Try using 6 oz. and see if that works? Other than that, I have no idea. I've made regular ganache many times, but never white choc.... sorry. Just guessing and bumping you up.

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Euphoriabakery Posted 15 Feb 2006 , 7:32pm
post #3 of 12

I have never made white chocoalte ganche, but it seems to me that you would need more white chocoalte than dark, just because white chocoalte is softer? bump to someone who knows more.

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cande Posted 15 Feb 2006 , 8:44pm
post #4 of 12

You need more white chocolate than regular chocolate. I would try to double (100% more) or almost double (75% more) your amount of chocolate to get the amount of white chocolate needed.

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hn87519 Posted 15 Feb 2006 , 9:18pm
post #5 of 12

Be careful though, the WBH folks use thos chocolate chips, which are not real chocolate. If you try to make a ganache using a low quality chocolate without any cocoa butter, it will be disgusting.

I made that mistake once. I got white chocolate from a local chocolate shop. I whipped up the ganache and tried it and wondered what the heck was wrong with it. It wasnt real white chocolate! So be sure to check the label for cocoa butter and get a good quality white chocolate.

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sugartopped Posted 15 Feb 2006 , 9:28pm
post #6 of 12

I think the brand I use is called ...Baker's. I get it at walmart in the baking isle. I'll have to check and see if it has coco powder though, not sure. But I use this brand for the reg. chocolate ganache and it is good. I haven't ever made ganache w/chocolate chips...only used this Baker's brand.

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cande Posted 17 Feb 2006 , 4:58pm
post #7 of 12

If you use good quality white chocolate (contains only cocoa butter-no other fats, and cocoa butter should be the first or second ingredient listed) you need to double or almost double the amount you would use of regular (good quality 70%+ for dark or 55%+ for milk) chocolate. I don't know about using other things (like chips or disks, etc).

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cande Posted 17 Feb 2006 , 5:11pm
post #8 of 12

Here's a basic ratio to go by (provided you are using good quality chocolates and not chips or disks):

For white chocolate ganache: 16-18 oz white chocolate (depending on cocoa butter content) to 8 oz cream

For chocolate ganache: 8 oz chocolate to 6-8 oz cream (depending on amount of chocolate liquor in choclate, the higher the % the more cream you need)

HTH

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cheftaz Posted 17 Feb 2006 , 5:24pm
post #9 of 12

Here's the proportions I use

White chocolate use nearly double the chocolate to cream
240 ml cream
455 g white chocolate

For my truffle torte I use less white chocolate because I am just swirling it into my "chocolate truffle ganache"
It is these proportions expanded to the same amt of cream to the one above
240 ml cream
298 gm white chocolate

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sugartopped Posted 17 Feb 2006 , 6:00pm
post #10 of 12

ok thanks everyone. The recipe in the WBH book is for a whipped ganache and it uses 8oz of chocolate for 32 oz of heavy whipping cream. I made a batch using white chocolate last night and used 14 oz of white chocolate for the 32 oz of cream...which is 75% more as suggested by some. It has to set overnight, so I won't know until tonight if it worked or not.

How do the whipped & reg. ganache differ??

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cande Posted 20 Feb 2006 , 6:49pm
post #11 of 12

pinkbunny,
I think your recipe is something different than 'normal' ganache--which is poured on a cake after it has slightly cooled creating a very smooth surface--or is iced on the cake after it has cooled and thickened. It can also be whipped and piped after it has cooled or has been refrigerated.

The recipe you are using appears to be more of a true icing/filling than a pourable coating (I assume it would be quite thick after beaten and cooled in the refrigerator with so much cream--and is not pourable).

But, I don't have the WBH book and I haven't tried any of their recipes, so I'm just guessing based on the ingredients you used.

How did it turn out for you?

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sugartopped Posted 20 Feb 2006 , 7:54pm
post #12 of 12

Thanks cande, The receipe is called whipped Ganache in the book, but yes from it differs from all the other receipes quite a bit. But it did NOT work.....it never got thick like when I use the reg. chocolate. I may try it again another time but use more white chocolate.

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