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E. Guittard couverture choc. wafers as ganache?

post #1 of 40
Thread Starter 
Hi All,
Just wondering if anyone knows if the E. Guittard couverture white chocolate wafers are any good for making ganache under fondant?
post #2 of 40
As long as you do the 3:1 ratio - indeed you will be right...

I always use the 3:1 ratio when using white chocolate for my ganache...
Never failed yet thumbs_up.gif

Bluehue
post #3 of 40
I like the E. Guittard couverture very much. I find it is a higher quality (worlds away from the chips sold at the grocery. i thought a friend who makes chocolates was crazy when she said that she liked it. then i got samples and saw the difference in the grocery vs the couverture line), and I use closer to a 2:1 ratio with this and Callebaut white.
post #4 of 40
Question... why would you use couverture chocolate for ganache? I didn't check my receipts before I posted, but isn't couverture more expensive? I use it for candy and truffles. I use regular Giuttard and Callibaut for ganache.

I'm new, maybe two years, to ganache. If it is better, maybe I wouldn't have to have both kinds on hand. I have to order the couverture online, so I try not to use it when the other is available.
post #5 of 40
I like to use the Belcolade...which is Italian...
Yes, rather xxxxxy over here - but scp the taste is gorgeous... and the threee (dark, milk and White) has real depth.

Yes, i could buy cheaper - but whem customers expect the best i can give..... i don't want to finish them off with some 2nd had filling.


Bluehue
post #6 of 40
Bluehue, is all Belcolade couverture? That's what it looks like on the World Wide Chocolate site. I can get it. It's about the same as Guittard, but I didn't check the shipping cost on the Belcolade.

So you are saying that the couverture tastes better than the same brand in regular chocolate?

I'm not trying to be dense, I don't like chocolate and this is very hard for me because I don't like it. My daughter dislikes it too and we fight over who has to taste our experiments. My husband loves chocolate but he would eat Dollar Store chocolate. No help there.

When I started the bakery, I realized that I had never baked a chocolate cake.
post #7 of 40
scp - here is a link for you - http://www.belcolade.com/

Sorry - yes, its Couverture


LOLLLLLLLLLLLLLLLLLLL - i was talking about Italy whilst typing my previous post and typed that Belcolade was Italian.
Was until just now thati realised what i typed... icon_redface.gif
That wll teach me to keep my mind on one topic. icon_lol.gif

I would rather pate, cheese and crackers any day over Chocolate...

[b]Scp[b] - one thing i love about using this chocolate is the gloss it has after melting it. When using it for Ganach its like moulten chocolate.... thick, glossy and smooth.

I pay $95.00 for a 5 kilo bag... which equals $19.00 per kilo.

On todays exchange rate my $95.00 = $95.35 American Dollars.



Blue
post #8 of 40
My concern about using it for ganache is that couverture has a higher cocoa butter content. Would this not affect the outcome?
Also, it's so expensive! I would only use it as a coating for truffles etc...

-d
post #9 of 40
Quote:
Originally Posted by dandymom

My concern about using it for ganache is that couverture has a higher cocoa butter content. Would this not affect the outcome?
Sorry - perhaps i am over tired... think you have to spell this out to me - lolllllllllllllll ........Blue rubs her eyes and yawns
Also, it's so expensive! I would only use it as a coating for truffles etc...

-d
post #10 of 40
Quote:
Originally Posted by Bluehue

Quote:
Originally Posted by dandymom

My concern about using it for ganache is that couverture has a higher cocoa butter content. Would this not affect the outcome?
Sorry - perhaps i am over tired... think you have to spell this out to me - lolllllllllllllll ........Blue rubs her eyes and yawns
Also, it's so expensive! I would only use it as a coating for truffles etc...

-d




Haha I feel you on over tired. I was up nursing a teething baby all night.

I'm no expert on chocolate ( though I love to eat in large quantities!) I was just wondering how the ganache would set up. Couverture is a more fluid, thinner chocolate. So in my mind, I'm thinking the ganache will be a softer set than one used with regular chocolate. I bet it would taste amazing though!

D.
post #11 of 40
*click* the light bulb goes on inside blues brain - lolllllllllll

Where the white chocolate is concerned - i wrote in an earlier post that i use a 3;1 ratio - for that very reason...
But then i do prefer using 3;1 even before i started using the Belcolade.... it makes the white ganache set up better - (in my opinion)

With the milk and dark - i use the 2:1 ratio...
altho in our summer time - i knock the cream down a little - because of the extreme heat (especially during feb and march)

Bluehue icon_smile.gif
post #12 of 40
I exclusively use the Guittard couveture as a white chocolate ganache coat and totally dig it! icon_smile.gif It won all my taste tests. I think America's Test Kitchen favored the Guittard white chocolate chips in their trials, but didn't use the couverture discs in their taste tests.

Of course, it's very easy to find in the SF bay area b/c Guittard is made locally - another bonus.

hth
"What a brave corporate logo!"
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"What a brave corporate logo!"
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post #13 of 40
I use Callebaut exclusively. In Canada when bought in bulk the price is reasonable. We also have some "store" brands that taste exactly like Callebaut and cost a lot less ($4.00 for 400 grams).

In the US it appears that TJoes and WMart house brands of the "pound plus" bars are made by Callebaut and are deeply discounted.

The couverture chocolate sets firm when made into ganache--just the same as Peter/Nestle and Merckens real chocolate chips. Why would I clutter my house with fake chocolate when the real thing is so much better?
post #14 of 40
I hear that! I have tried many other brands, I want to try Callbaut soon. I've never seen it in stores here in Minnesnowta. I'm going to have to order some. Maybe in July. I've met my quota for the month for pricey baking ingredients. It's a fun hobby, but an expensive one![/b]
post #15 of 40
Well it's too bad that Sweet Celebrations that used to be Maid of Scandinavia shut down in 2008. They were your "local" cake supply and they had more different kinds of stuff than I have ever seen anywhere else. They used to be in that big warehouse right next door to the NordicWare factory on Rt 7.

They had Callebaut in the 11 pound blocks for a very reasonable price. They also sold the industrial size of boxes of cake mix to retail customers. But they're gone...

So check out the "pound plus" pack at WalMart because that is real chocolate at a good price. Next month...
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