How To Make White Chocolate Ganache | Tutorial | Cherry Basics

hey guys today we are going to be talking white chocolate ganache I'm a lover of dark chocolate ganache as it as a few other extra benefits which I'll get into later but white can also come in handy here I have a bag of white chocolate buttons by Belle Colette you can also use bars of white chocolate from the supermarket just make sure it's real chocolate are not cooking baking or courting chocolate as white chocolate isn't really actual chocolate it contains a lot of cocoa butter this means to get it stiff enough we need to use three parts chocolate to one part cream for dark chocolate you only need to use a ratio of two parts Auklet to one part cream depending on the chocolate and also your climates you may even want to use for parts chocolate okay so here we are going to be making 900 grams of ganache to do that divide 900 grams by 4 the answer will be 225 grams so that means you'll need 225 grams or 225 milliliters of double cream the remaining 3 parts will be chocolate so that's 225 times 3 which equals 675 grams pop you're 675 grams of chocolate in a bowl and pour in the 225 grams of cream so that the whole mass is then 900 grams pop this in the microwave at 30-second intervals it's important not to overheat white chocolate otherwise it might split at each 30 seconds give it a little wiggle and put it back in as the chocolate sinks down into the cream it's starting to melt gently stir it and keep going with the 30 second bursts it does start to look rather snotty in yellow but as the rest of the white chocolate melts it will eventually come together if you have any tiny lumps left like these just gently stir it until they have melted try not to put it back in the microwave as we don't want it too hot the very second the chocolate has melted stop stirring all over stirring it can also make it split now you can see why I prefer the dark chocolate that's you can - pretty much done all you have to do is let it sit and even pop it in the fridge for 10 to 15 minutes to help it firm up ours has come out of the fridge and it's firmed up this is good to go if yours comes out and it's very oily you will need to add some more cream and whip it together to bring it back either means you've heated it up too much or stirred it too much instead if you can ash has gone the other way and it's gone grainy you just need to gently melt it back down in the microwave if you are using this just to court your cake and then cover it in sugar paste you can go ahead and use it like this however you can cover your cakes in ganache without any other covering which is what I'm using this batch for adding coloring to this might not turn out how you want because it's already got a yellowish colored base here I'm adding a product called color mill to brighten it up this is an oil based food coloring which works with all the butters and fats in your chocolate once your ganache is whiter you can then color it any color you like without so much of that yellow undertone so your blue will be blue and not green just like butter and sugar you can also whip it together to make it lighter here's what it looks like after a few minutes in the mixer with a little bit of the color mill added you can see it is much paler now right so let's talk through the pros and cons pros of dark chocolate ganache is that as a higher melting point meaning it fares better in warmer weather to its actual real chocolate dark chocolate is actually the healthiest of the three men types three you use less chocolate as you only need to use Tupac chocolate to one part cream and lastly it's much easier and foolproof to make the pros of the white chocolate is the color you color this pretty much any color you want which sometimes me is getting wear with no sugar pest people also like to use this for wedding tears so they can roll the sugar pest thinner if you roll it too thin on a dark cake you might see the ganache through it so there we go they both have their uses just try both and see what works best for you if you haven't already subscribed to my channel please do so to see lots of upcoming tutorials and one where I use this batch of ganache to decorate a birthday cake thanks guys see you next week

Channel: Little Cherry Cake

Views: 221,165

Keywords: cherry cake co, little cherry cake, cake tutorial, how to, tracey rothwell, lancashire, bacup, cake, little cherry cake company, ganache, white chocolate, chocolate ganache, white chocolate ganache, how to make ganache, how to make chocolate ganache

Id: 2R8iTKNpv5U

Length: 4min 45sec (285 seconds)

Published: Tue Jun 02 2020