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White chocolate ganache question

post #1 of 8
Thread Starter 
I'm making white chocolate ganache by using the 3:1 ratio. Can I make it by using 3C white chocolate chips to 1C whipping cream or do I need to weigh the ingredients? Also do I need to use whipping cream or can I use heavy cream instead? TIA!!
post #2 of 8
I may sound technical but 1 cup of chocolate weighs differently depending on how much "air" is between each chocolate piece (1 cup of chips weighs differently than 1 cup of wafers than 1 cup of shaved chocolate). That's why weighing it is better but if you have to measure it, melt the chocolate so that it's exactly 1 cup worth of actual chocolate.

Yes, use heavy cream - it's has a higher fat content and better for making ganache with.
post #3 of 8
Thread Starter 
Thank You!
post #4 of 8
Quote:
Originally Posted by AngelFood4

I may sound technical but 1 cup of chocolate weighs differently depending on how much "air" is between each chocolate piece (1 cup of chips weighs differently than 1 cup of wafers than 1 cup of shaved chocolate). That's why weighing it is better but if you have to measure it, melt the chocolate so that it's exactly 1 cup worth of actual chocolate.

Yes, use heavy cream - it's has a higher fat content and better for making ganache with.



I agree with you that weighing is better.

But at the bolded: 1 cup of melted chocolate (volume) would weigh more than one cup of dry chocolate pieces (again, volume). Think about it. If you filled a cup with chocolate chips and then melted the chocolate, you would end up with much less volume than you began with-- even though your weight would be the same. So OP melting enough for a full cup of melted chocolate is way more than is needed.
post #5 of 8
Quote:
Originally Posted by vgcea

Quote:
Originally Posted by AngelFood4

I may sound technical but 1 cup of chocolate weighs differently depending on how much "air" is between each chocolate piece (1 cup of chips weighs differently than 1 cup of wafers than 1 cup of shaved chocolate). That's why weighing it is better but if you have to measure it, melt the chocolate so that it's exactly 1 cup worth of actual chocolate.

Yes, use heavy cream - it's has a higher fat content and better for making ganache with.



I agree with you that weighing is better.

But at the bolded: 1 cup of melted chocolate (volume) would weigh more than one cup of dry chocolate pieces (again, volume). Think about it. If you filled a cup with chocolate chips and then melted the chocolate, you would end up with much less volume than you began with-- even though your weight would be the same. So OP melting enough for a full cup of melted chocolate is way more than is needed.



I think that was the point AngelFood was trying to make.
post #6 of 8
I should have clarified it better and stated to add enough chocolate so that the end result was a full cup of melted chocolate icon_biggrin.gificon_biggrin.gif

Precisely why I love the scale and just weigh everything out to get the precise amount each and every time - I hate the confusion with measuring cups.
post #7 of 8
Quote:
Originally Posted by mcaulir



I think that was the point AngelFood was trying to make.



Gotcha. Thanks for pointing that out.
post #8 of 8

Hi,

sorry to highjack this thread. I´m new to cake decoration and I need help. I want to do a Spiderman cake for my son´s birthday. I bought red  fondant (I don´t dare do it on my own yet) and I plan to do the web with white icing. But if I could do it with white chocolate it´d be awesome. Could anybody give me the recipe for the white chocolate ganache and any tips? I would like to pipe it, of course. Could this be done? Would it harden afterwards or not?

thanks for any help!!

Rocio.

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