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white choc ganache too soft?
Hi i made some white choc ganache but added some more cream as it split. I have now taken it out to ganache my cake. It holds it shape beautifully but i dont know if it will form the crust!!If i exposd it to the air it is not as solid as a different batch i made. Do you think it will be ok or should i add some melted white choc?? It will be covered in sugarpaste
Hi i made some white choc ganache but added some more cream as it split. I have now taken it out to ganache my cake. It holds it shape beautifully but i dont know if it will form the crust!!If i exposd it to the air it is not as solid as a different batch i made. Do you think it will be ok or should i add some melted white choc?? It will be covered in sugarpaste
Definitely add more chocolate to the ganache. White ganache is notorious for not setting. Best to be on the safe side by strengthening it up a bit.
Alternatively, make a small amount of fresh ganache using a ratio of 4:1 chocolate to cream. Use it as soon as it cools down at room temperature. Let it set firm before icing.
