I am using ganache for the first time today! I made it a few days ago, and stored it in the frig. I am using it under fondant and some other transparent decorations, so I do not need it perfectly white, but I was wondering if I did, how would I do it?
I know white chocolate is often yellowish white, but does anyone have a recipe or a chocolate that is snow white? I used Nestle Baker's White Chocolate.
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replies
Sweet_Guys
Posted 20 Nov 2009 , 10:23pm
post #2 of 4
Either add a whitening colorant like the gels for chocolates or get your hands on CK's Super White.
Paul
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