I made ganache using the recipe from the planet cake book. But it came out extremely too sweet. So I tried to add salt to it but still it will not tone down. I could not find white chocolate so I used the white chocolate candy melts instead. Could this have been the problem?
Any help on this would be greatly appreciated. Thank you.
I made ganache using the recipe from the planet cake book. But it came out extremely too sweet. So I tried to add salt to it but still it will not tone down. I could not find white chocolate so I used the white chocolate candy melts instead. Could this have been the problem?
Any help on this would be greatly appreciated. Thank you.
Yes that is definitely the problem. Those candy melts are not chocolate at all, they're very sweet.
The candy melts made it too sweet. I made some for my son's cake the other day. He was determined he wanted milk chocolate. I tried to explain that you want a less sweet chocolate on a cake since you already have so much sweet. Don't get me wrong, it is good, but boy is it SWEET.
Next time you make it use an ounce less of the melts and use an ounce of just pure LorAnn cocoa butter. White chocolate is essentially cocoa butter, cream and sugar. But adding more cream would mess with you ratio unless you added chef quality milk powder- which would also help tone down the sweet and give it more body and a more full flavor.
I was thinking of trying out regular chocolate and then cover with buttercream frosting. Do you think the chocolate will show up under the butter cream?
I went to my local supermarket and they had "premium" white chocolate from Hersey. Didn't get it yet wanted to try another supermarket for the white chocolate bark. If not will have to try "sadsmile" advise to use an ounce less of melts.
Has anyone tried bitterseet chocolate?
I made some last weekend to put on cupcakes (72% cocoa solids chocolate). It was too bitter. I used the weight for weight ratio for whipping and piping and it went solid really fast. Better off sticking with a 65% maximum dark chocolate IMO. My Callebaut covature dark choc is 60% (I think), and that's perfect to my mind.
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