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white chocolate ganache

post #1 of 6
2/13/12 at 11:50am
Thread Starter 

I love dark chocolate ganache, but wanted to frost delicate brwnie bites with white ganache.

What is a prpper proportin for the white chocolate/cream ratio? Can you use gel colors for color?

About to start experimenting tonight for a bunch of Valentine treats.........

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post #2 of 6
2/20/12 at 1:22pm

Hi elas,

The ratio of white chocolate to cream:

 

3oz. white chocolate

to: 8oz. heavy cream.

 

I also like to add 3oz cream cheese to stabilize it and give a slight tart flavor. Your recipes may say to chill the cream and bowls however, using chilled cream will seed the melted white chocolate. I hope this helps ; )

 

Kelly

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post #3 of 6
2/22/12 at 6:49am
Thread Starter 

Thanks Kelly! I like the cream cheese addition - will try!

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post #4 of 6
2/22/12 at 10:24am

 

 

Another thought.....

 

I like to use 7 oz of chocolate and 3/4 heavy cream.

 

Try scalding the cream till there is a light skin on top.

Chop up the white chocolate into little pieces.

 

Place the chopped pieces into a metal bowl or dish

Slowly pour the hot cream over the chocolate, let it sit for a 1-2 minutes. Gently stir.

It will thicken as it cools down.

 

You can uses this for frostings or cake filling as well.

 

You can use color gels.

 

Petals.

 

 

 

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post #5 of 6
2/22/12 at 11:13am
Thread Starter 

Petals - this sounds good.

What brand of white chocolate do you use. I notice a lot of them don't use cocoa butter (or at least not much of it) and are way too sweet.

Any good recommendations? Callebaut?

Thanks!

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post #6 of 6
2/22/12 at 11:31am

Yes, Callebaut is great. ( can never go wrong with good products)......I have only made it this way (no cocoa butter).

The whole process takes about 15-20 minutes.

 

There is a cute website that also talks about flavoring white chocolate if your into experimenting. (orange licklips.gif)

 

http://eyecandy.nanakaze.net/?p=385

 

Petals.

 

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