Understanding the Impact of Rising Cocoa Bean Prices on Chocolate Production
Chocolate, a beloved treat enjoyed by millions worldwide, is facing a bitter truth: the steady rise in cocoa bean prices due to disease outbreaks and...
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Jun 29, 2022 3:37:35 PM
White chocolate ganache is a wonderful multipurpose component in your kitchen. It is amazingly simple to make, yet it can be tricky if you don’t know the basics. In this blog, we’ll cover everything about white chocolate ganache, from its definition and how to make it, to how you can apply this recipe to your creations.
Ganache is a mixture of chocolate and cream. It has multiple purposes in the world of baking, pastry, and confectionery. You can play around with the composition and technique to create different textures and consistencies. You can use it for filling, frosting, glazing, dipping, topping, piping decoration, or as a sauce.
Depending on the type of chocolate you use, there are three main types of ganache: dark chocolate, milk chocolate, and white chocolate.
Milk chocolate ganache is made by combining cream with milk chocolate, while dark chocolate ganache is made using cream and dark chocolate. Meanwhile, white chocolate ganache is made using white chocolate and cream. One of the best things about a white chocolate ganache is that you can use food coloring to color your ganache, adding more possibilities for your application.
Making white chocolate ganache is not a difficult task to accomplish. In fact, it's actually similar to the process of making regular chocolate ganache. In this section, let's learn how you can make white chocolate ganache properly.
To make the white chocolate ganache, you only need:
Now the question is, what kind of white chocolate should you choose?
Since there are very few ingredients in this white chocolate ganache recipe, chocolate is the main contributor to flavor, use the best quality white chocolate you can find. We advise you to use cooking chocolate, and not white chocolate baking chips or regular eating chocolate, as they do not melt properly.
Of course, Embassy Chocolate is the best brand of white chocolate for this task! Use Embassy Zen White Chocolate 33% for the best results!
In making a ganache, there are 2 methods you can use: the hot method and the cold method. For making a white chocolate ganache, our chefs recommend using the latter.
Here is how to make white chocolate ganache using the cold method:
Because white chocolate contains a lot of milk and is softer than milk and dark chocolate, you need less amount of cream to make a ganache. While dark chocolate ganache simply requires a 1:1 cream to chocolate ratio to create the perfect ganache, you need anywhere from 1:1.25 to 1:1.5 ratio of white chocolate and heavy cream.
For molded pralines, our chefs recommend using a 1:1.5 ratio. Otherwise, it will be too soft and too difficult to handle. To make a firmer ganache such as for cake filling, use a 1:2 to 1:3 ratio.
These ratios depend on the type and brand of the white chocolate you use, as well as the specific consistency you are going for. So, experiment with different ratios and find what works best for you.
Additionally, if you want to make your white chocolate ganache firmer without adding more sweetness to it, you can add cocoa butter instead of adding more white chocolate.
Here are some useful tips to ensure you get the perfect white chocolate ganache.
White chocolate is more sensitive to heat and has a lower melting point at around 30-31°C, so be careful not to burn your white chocolate. If you use the bain-marie method to melt the chocolate, it is best to not let your water boil and mix constantly.
Because of its milk content, white chocolate is prone to splitting when combined with cream. We recommend using a hand blender to fully emulsify the chocolate and cream.
Cover your ganache with plastic wrap. Kept in the chiller or fridge, white chocolate ganache can last up to 2 weeks. Store it in the freezer and it can last up to a month.
White chocolate ganache is the perfect blank canvas for your creation. You can add color and flavor to elevate your ganache.
For coloring, we recommend using coloring powder to add into your ganache, as using cocoa butter coloring could alter the texture of your ganache. Simply add the coloring powder to your ganache and emulsify using a hand blender.
To add flavors to your ganache, you can either add other ingredients such as extracts or alcohol into your ganache, or infuse ingredients into it. Infusions can include tea (leaves or bags), coffee beans, herbs, vanilla pod, etc. Simply add your ingredient of choice after you heat the cream, then infuse for 15-30 minutes before sifting your cream.
You can also add butter to your ganache, which not only adds flavor and aroma, but also makes your ganache creamier. To a 30°C white chocolate ganache, add room temperature butter and emulsify using a hand blender.
Depending on the consistency of the ganache, you can use white chocolate ganache for a lot of things:
In a recipe where you only have a few ingredients, good quality goes a long way.
We recommend using our Embassy Zen White Chocolate 33%. Loved by chefs for its well-balanced flavor profile, our Zen 33% has a creamy mouthfeel with just the right amount of sweetness. It comes in coin form and is ideal for various applications such as ganache, mousse, and cakes, and for enrobing, molding, coating, and confectionery applications.
For more information about our products, visit our Products page.
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