Welcome to the Cake Decorators Q&A
Perfect white Ganache everytime, heres how I do it ……
I thought I would share my discovery with you all.
I can not make white or milk chocolate Ganache, I steer clear of it if I can as even with the fixing options on here I’ve never been able to recover it to how it should be =( and only ever made 2 batches of white ganache perfect in the 15 times or so ive tried.
Anyway I’ve had to make it and thought id try doing it this way and it has worked 6 times in a row I’ve done it since….
so here is how I now make my Ganache….
1} weigh your chocolate and cream and put them both cold together into your bowl .
2} then just place your bowl over a pan of boiling water and mix gentle until it comes together turn the heat off just while you have the last tiny bits left and they will melt with the heat of the chocolate.
be careful as if you leave it on that 30 seconds to long your could still lose it I reckon but because you can see whats going on you can take it of the heat.
and that is all I do and its worked every time,
Im so happy.
and hope this helps some of you as well….
Angie xxx
I thought I would share my discovery with you all.
I can not make white or milk chocolate Ganache, I steer clear of it if I can as even with the fixing options on here I’ve never been able to recover it to how it should be =( and only ever made 2 batches of white ganache perfect in the 15 times or so ive tried.
Anyway I’ve had to make it and thought id try doing it this way and it has worked 6 times in a row I’ve done it since….
so here is how I now make my Ganache….
1} weigh your chocolate and cream and put them both cold together into your bowl .
2} then just place your bowl over a pan of boiling water and mix gentle until it comes together turn the heat off just while you have the last tiny bits left and they will melt with the heat of the chocolate.
be careful as if you leave it on that 30 seconds to long your could still lose it I reckon but because you can see whats going on you can take it of the heat.
and that is all I do and its worked every time,
Im so happy.
and hope this helps some of you as well….
Angie xxx
Hi AngieH
Yes, this is yet another way of making ganache. I’m so pleased you find that this is what works best for you. Other people have not always found this a successful way because they have inadvertly allowed steam to enter into the mixture. Steam will affect the quality of ganache just like water. You’ve discovered the exact way to prevent this happening! 🙂 Everyone has a way of finding a successful method. There have been lots of tears and wastage of ingredients, all of which has been put down to experience as you have found for yourself. Your tips are very welcomed and will definitely help others who are experiencing difficulties. Thank you so much for sharing xoxo
Hi AngieH and Patsy
My original charts have been upgraded. All calculators can now be found here:
https://www.cakeflix.com/category/charts-and-calculators
Hope this helps. madeitwithlove
Hell
I use white chocolate ganache all the time and I’ve never had a problem. I use Fin Carre white chocolate from Lidl. I also use their double cream but have had the same success with other supermarket brands of cream. I use a 3:1 ration of chocolate to cream. I cut the chocolate up into small pieces and put in a bowl. I then heat the cream in a pan slowly until it is just simmering around the edgers of the pan and then our the boiling cream onto the chocolate, leave about a minute and stir.
Hope this helps its not at all fussy. I find when I involve microwave with chocolate for ganache I have disasters. Anyway this is how I do it. Mind you I haven’t tried any other chocolate other than lidl. I also use their milk chocolate wither the Fin Carre or the Bellarom works well.
