Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

tan319

White chocolate ganache

Recommended Posts

tan319   

I'm looking for one :biggrin:

Most appreciated if you can help.

Thanks!

Share this post


Link to post
Share on other sites

Hi, I make mine with a good white chocolate such as Valrhona or Callebaut and use one half the cream that I would use in a dark ganache. One pound of white chocolate and one half pound cream, then I whisk it until it begins to whiten a bit. If you don't whisk it, stays sort of yellowish. Hope this will help you. :smile:

Share this post


Link to post
Share on other sites
tan319   

Thanks very much.

I'll have to try this.

Share this post


Link to post
Share on other sites
chefette   

Generally you need to go to a 2:1 ratio for white chocolate. As with dark chocolate ganache a little Karo syrup or invert sugar is good for texture and some butter whisked in at the end improves mouth feel. Are you going for a plain white or something leveraging the neutrality of the white chocolate? White is fun since you can bring out more spice, nut, caqramel, other flavors. The drawback is the sweetness and often the color is less attractive that one might desire. At this time of year I like doing a white chocolate Eggnog Ganache.

Depending on what you will be using the ganache for you may want to go with slightly more or less chocolate to cream, I add nutmeg and a touch of rum, finish with butter. I think its fun as a filling in very intense dark chocolate molded candies.

White chocolate also makes nice pistachio ganache. Best to use the Agrimontana pistachio paste available through Qzina - thin, smooth, intensely green, wonderful nutty pistachio aroma an taste.

Share this post


Link to post
Share on other sites
tan319   

Thanks,chefette.

I'm thinking of trying it for a molten center of a cake.

I do like infusing white chocolate for ice cream or mousses with spices and other things.

Thanks again.

Share this post


Link to post
Share on other sites

I've had good luck using 1.5 pounds of white chocolate, 1 cup of cream, and 1 stick butter. This makes for a runnier ganache when melted, but it sets up very well after refrigerated.

Share this post


Link to post
Share on other sites

The recipe is here: "White Chocolate Ganache With Tahitian Vanilla Bean."

From the intro to the story on MSNBC.com:

Chocolate is the quintessential Valentine's Day gift. But instead of the usual boxed confection, why not surprise your valentine with a homemade delicacy? Chef Norman Love, who has designed chocolate for Godiva and was the corporate pastry chef at the Ritz Carlton, was invited on "Today" to share his recipe for white chocolate ganache, a sweet creamy chocolate mixture often used as a filling or frosting.

:Clay

Share this post


Link to post
Share on other sites
Tonyy13   

Norman Love is one of the best pastry chefs in the biz. I got a chance to work with him at EPCOT a few years back, and a really nice guy to boot!! I can still taste the pistachio ice cream dessert that he made, it was awesome!!!!! Nothing like quenelling for 80.... to order!!

Now I am depressed I missed him on tv....

Share this post


Link to post
Share on other sites
oli   
Norman Love is one of the best pastry chefs in the biz.  I got a chance to work with him at EPCOT a few years back, and a really nice guy to boot!!  I can still taste the pistachio ice cream dessert that he made, it was awesome!!!!!  Nothing like quenelling for 80.... to order!! 

Now I am depressed I missed him on tv....

Would this ganache work, poured over a chocolate cake? Is it sliceable without cracking?

Share this post


Link to post
Share on other sites
choux   

If you click on the link in the first message you can watch the clip. You have to deal with an annoying Cadillac ad, but it is short.

Share this post


Link to post
Share on other sites

I'm a huge fan of Norman Love! I attended a demo he gave (a few years back) and he really influenced me. I use his methods and recipes for my truffles. Your very lucky Tonyy13, I wish I had had that honor.

His ganche recipes may very well work poured over a cake. He tends to keep his ganches creamy verses a stiff ganche. Give it a try Oli!

Share this post


Link to post
Share on other sites

I wanted to watch the video but apparently MSN Video doesn't support Macs. Bastards. :angry:

Share this post


Link to post
Share on other sites

I have been looking for a good opaque white chocolate glaze to use on some individuals to break up my "dark" ganache desserts. Anyone have a recipe that works? I have tried some purchased white chocolate mirror glaze, not real happy and it costs too much

Share this post


Link to post
Share on other sites

you can alwyas take some white chocolate chips and melt them down...just a suggestion though u would have to use butter and egg yolks in it to get something liek a ganache.. i can give u a recipe for such

2 egg yolks

1 lb sweet butter

2 pkgs whtie chocolate chips

melt chips over a double boiler. remove and add eg yolks and butter. beat together...

im not sure how opaque it would be though

let me know if this works for you


Edited by ladyyoung98 (log)

Share this post


Link to post
Share on other sites
chefpeon   

Bri.....here's one for you!

White Chocolate Ganache with Tahitian Vanilla Bean (or not)

7 ounces heavy whipping cream

1 ounce corn syrup

1 vanilla bean, split (you can also use extract of course, or leave it out altogether)

13 ounces white chocolate

1-1/2 ounces unsalted butter

Combine the cream, corn syrup, and vanilla bean in pan, and bring to a boil. Chop white

chocolate, if not already in small pieces. When liquid boils, pour over chopped white chocolate

and mix to create a smooth ganache. Add the butter, remove vanilla bean if used, and

allow to cool.


Edited by chefpeon (log)

Share this post


Link to post
Share on other sites
chefpeon   
Is the ounces in weight or fluid?

Uh, that would be weight......but even if you measure out fluid ounces by volume with the cream and corn syrup, you'll still be in the same ballpark.....

Share this post


Link to post
Share on other sites
Aria   

The holidays are fast approaching and I'm experimenting with a white chocolate and cranberry ganache enrobed in tempered white chocolate. Could someone help me with the following:

- When I melt the white chocolate with the hot cream, everything turns into a mild yellowy glop! Once the ganache sets, it's not bad but not great tasting.

- While melting my white chocolate for tempering ( for the coating ), all the pieces don't melt and that makes everything a mess when I transfer some of it on a marble slab for agitation!

I really want this to work because when topped with some course red sugar the look is devine! Once again, the finished product tastes alright.

Thank you so very much!

Share this post


Link to post
Share on other sites
When I melt the white chocolate with the hot cream, everything turns into a mild yellowy glop! Once the ganache sets, it's not bad but not great tasting.

I'm pretty sure this has to do with melting it over water that is too hot. Flo Braker suggests 120F as the temperature of your water. I have disregarded this info in the past and ended up with the yellow glop you mention. Not so bad when it's in a truffle but really bad if you are planning to coat petit fours with it. :wacko:

Share this post


Link to post
Share on other sites

What type of white chocolate are you using? If you are using "chips" from a grocer, they probably are not chocolate and have palm oil etc. If you are using white chocolate, I've found that I often have to really spend more time blending the chocolate/cream together. Eventually, it does lose that grainy, globby look and pick up a smooth consistency and shine. You may want to emulsify or use a blender on the ganache. Also, maybe chop the chocolate even finer to help it melt better with the cream.

You may want to chop the white chocolate for tempering into even small pieces to see if that helps with the consistency of your tempered chocolate. I even have added cocoa butter to help create a thinner viscosity. Are you heating it too fast? It might be a slower process will melt all the chocolate or you may need to agitate the chocolate while tempering with a dipping fork. That generally helps my chocolate to all melt.

The holidays are fast approaching and I'm experimenting with a white chocolate and cranberry ganache enrobed in tempered white chocolate. Could someone help me with the following:

- When I melt the white chocolate with the hot cream, everything turns into a mild yellowy glop! Once the ganache sets, it's not bad but not great tasting.

- While melting my white chocolate for tempering ( for the coating ), all the pieces don't melt and that makes everything a mess when I transfer some of it on a marble slab for agitation!

I really want this to work because when topped with some course red sugar the look is devine! Once again, the finished product tastes alright.

Thank you so very much!

Share this post


Link to post
Share on other sites
Aria   
What type of white chocolate are you using? 

I use Lindt white couverture.

Thanks a lot!

Share this post


Link to post
Share on other sites

The yellowness could be from a number of things

1) overheating, as previously suggested

2) separation of the cocoa butter (it's got a yellow tint)

3) the milk source used (however, lindt typically uses a very good dairy source)

4) aged product - as white chocolate gets older, it gets yellower. also if exposed to light for extended periods of time, it's gonna change color (especially when exposed to florescent lights)

as for the glopping on melting, it's a sure sign that you've either inadvertantly got water in somehow, it's old product (white chocolate is notorious for absorbing ambient moiture from it's environment) or you've overheated it. You may be able to make it easier to work with by adding a drop of fluid lecithin to it and mixing vigorously.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
    • By ChristysConfections
      Hi All,
       
      I think this is a long shot, but I'll put it out there. I'm wondering if anyone in the Greater Vancouver area has an EZ Temper that they would be willing and able to loan/rent out for a couple days or up to a week? I am super curious to try it out and if the results are as wonderful as I expect I'm hoping I can find it in the business budget.  
       
      Feel free to message me privately.
       
    • By Choky
      After searching this one and other forums I found a number of reasons / solutions for release marks:
       
      1 - mold should be cold and go right away to fridge
      2 - mold should be cold and only go to fridge after beginning of crystallization
      3 - mold should be heated
      4 - because of over crystallization
      6 - not professional molds (too much flex)
      5 - use cooling tunnel instead of fridge so that mold is cooled gradually
       
      I'm having trouble with release marks, as seen in the photo:

       
      I've tried numbers 1, 2 and 3 above without success, number 4 I'm not sure how to control, number 5 is not the cause as I'm using professional molds and number 6 is not an investment that I can do right now.
       
      Any help would be appreciated!
  • Recently Browsing   0 members

    No registered users viewing this page.

×