Welcome to the Cake Decorators Q&A

Hi what’s the ratio of white chocolate to double cream when making ganache please ?

Hello dani69

If you live in a hot and humid climate, follow.3:1 chocolate to cream ratio. You can increase that ratio to 4:1 or even 5:1. please see my blog:

How to Ganache Cakes Without Gnashing Your Teeth!

and ganache calculators:

Cake Calculators

Please post back if you need more information. 🙂

Hi in one of the videos of how to make white ganache, LINDT chocolate is used however with milk and dark chocolate ganache belcolade chocolate is used. Is there a reason why belcolade chocolate isn’t used for white chocolate and if it’s okay to use belcolade for white chocolate what percentage of cocoa should it have?
Thanks
Ash

Hi Ash

Ganache can be made with any chocolate. Use the same ratio 3:1 for white Belcolade. Cocoa percentages vary for white couverture, aim for something like 26 – 29%.

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