![]() Generic white chocolate chips or a white chocolate bar chopped into small pieces will work just fine. Although I’ve never tried making white chocolate ganache with anything fancier than Hershey’s white chocolate chips, you can feel free to go as branded or non-branded as you want. Instead, it’s made from a mixture of sugar, cocoa butter, milk products, vanilla, and some sort of fatty substance called lecithin. The first thing you need to know about white chocolate is that it’s not a true chocolate, meaning there’s a lack of chocolate solids and therefore doesn’t behave the same as semi-sweet, milk, or dark chocolate. In fact, the first time I made it (using a super popular recipe that won’t be named) the ganache was so thin and runny that the drips just ran down the side of the cake and pooled at the bottom, even after cooling it to below room temperature! I have since experimented with white chocolate ganache to find the perfect ratio of chocolate to heavy whipping cream, and have found some handy tips for making it extra white and beautiful. I’m so excited to share these tips with you because I know how finicky white chocolate ganache can be if you don’t get the ratio and timing just right. ![]() ![]() Ever since I shared this recipe and tutorial for semi-sweet chocolate ganache drip cakes, I’ve gotten so many questions about making white chocolate ganache drip cakes.
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