Coffee Ganache... White Or Dark Chocolate ??
Decorating By AngesCakes Updated 16 Feb 2015 , 11:29am by AngesCakes
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. :)
AYou would definitely taste more coffee with the white. Chocolate will take over and the coffee would be a back note.
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... :/
Quote:
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.
Hi Bluehue, so which did you find had the most pronounced coffee flavour milk or dark ???
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