What brand of white chocolate is best for ganache?

If you’ve read through some of the white chocolate threads on the site, you’ll see that I frequently refer to using Lidle brand (29p per 100g). It works perfectly well for ganache and for piping when melted as it sets really well. Beats using candy melts!

Does whipped ganache melt?

It’s got a silky-smooth texture and it totally melts in your mouth. The addition of cream makes it softer at room temperature than just regular chocolate. It can be used in a lot of different ways. While it’s melted it can be used to create a drip edge on a cake, or you can just pour it all over the cake to enrobe it.

How do you fix white chocolate ganache?

To fix broken ganache, warm the mixture over a hot water bath while whisking vigorously. If that doesn’t work, vigorously whisk in a small amount of room-temperature milk or even a liqueur. Don’t use cream to restore your ganache, because the mixture already contains too much fat to come together.

Why is my white chocolate ganache yellow?

Since the white chocolate chips actually have a slight yellow color to them, if you want a bright white drip you’ll need to use white food coloring. For regular colors, you can add gel food coloring just like you would for buttercream frosting or royal icing.

Is belcolade chocolate good for ganache?

Belcolade is a premium dark chocolate ganache can be used to enrobe cakes, coat donuts and other pastry items or can be used as a filling for layer cakes. Ready to use. For truffles: Best used at 75°F-80°F, scoop ganache from Pail using #100 scoop; roll in powdered sugar, cocoa or dip in chocolate.

What happens if you over whip ganache?

The frosting is grainy: that often happens when you over-whip the ganache. Cream will stiffen much quicker than egg whites, so you need to be very careful once the cream starts to thicken. Often stop to check the consistency and whip again for a few seconds at the time until you get the desired consistency.

Can I use whipping cream instead of heavy cream for ganache?

Ideally, both chocolate and heavy cream are taken in a 1:1 ratio for making the ganache. However, you can also use whipping cream or fresh cream to make your ganache, but the ratio will have to be adjusted accordingly.

Why did my white chocolate ganache split?

Generally, if the temperature of your ganache goes too high, it will cause the fat in the chocolate to separate. This results in a oily/split/grainy ganache.

How to make white chocolate ganache with heavy cream?

Directions 1 Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals,… 2 Allow to rest, covered, overnight at room temp. 3 For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment. More

Can you use white chocolate ganache on fondant?

After much trial and error and following other recipes with little success, I finally figured out a recipe for white chocolate ganache’ frosting that works every time. This is not for poured ganache’ , although you could probably use it that way before it sets, this is for white ganache’ to use as a frosting either under fondant or alone.

How to make the perfect white chocolate frosting?

Heat the cream and salt in a heavy saucepan until it boils–simmering is not hot enough, it must come to a boil. 3. Pour all of the cream over the chocolate and push the chocolate down with a utensil until it is all covered by the cream. Put a lid, plate, cookie sheet etc..over the bowl and let it sit for 5 to 7 minutes. 4.