Guittard Choc-Au-Lait For Modeling And Ganache?
Decorating By vgcea Updated 12 May 2012 , 8:18pm by vgcea
Some weeks ago I posted about issues I had with white chocolate chips seizing in my SMBC (Nestle morsels was what I had on hand at the time). I was told to use a different type of chocolate better suited for melting.
So far, my research online has pointed to Guittard's Choc-Au-Lait as a top choice (cooks illustrated/country kitchens test comparing different white chocolates).
My questions are:
Has anyone here used it successfully for ganache or making modeling chocolate?
Can these chips be used in cake and BC recipes calling for white chocolate?
What does it taste like?
Most importantly, which brand of 'real' white chocolate works as well as the choc-au-lait? I would rather use 'real.' (Well as "real" as white chocolate goes, considering it's not "real" chocolate in the first place).
I can answer 2 of your questions...
I've used those chips for ganache before...I purchased them on-line (couldn't find them anywhere locally)...
I used the same recipe that I do with the less expensive chips, which is: 12oz. bag + 1/2 cup heavy cream.
It set up nicely and worked as good as the Nestle chips work for me.
The taste is better than Nestle's right out of the bag, simply because they're less sweet.
As ganache it tasted great too.
I would use them again if they sold them nearby.
I'm a hobbyist and just wanted to try them out because of the results of that same taste test you mentioned.
BUT...
Sitting in my fridge at this very moment are 2 Green & Black's brand white chocolate bars...they're the brand recommended by Rose Levy Berenbaum...
...and from what I've read on-line they're supposed to be the best.
I think they're the only brand that has vanilla beans in the bar...AND I found them at my local supermarket.
This might be the "real" you're looking for.
You're very welcome...
Here's a post that I saved that also made me want to try G&B's: http://www.candyblog.net/blog/item/green_and_black_white_chocolate
I have never heard of Green & Black chocolate but I am now intrigued. I have also never made ganache. This may be a stupid question, but do you need to temper the chocolate used to make ganache or can you just chop it straight from the bar and make the ganache?
Thanks!
Erin
I've also used the Guittiard chips to make ganache. They worked well and taste way better than the Nestle chips. I found them at my local Cost Plus World Market, if you happen to be near one. Recently, the Ralph's (Kroger) grocery store started carrying some Guittiard chips, but not the white ones.
Valrhona is my favorite brand of chocolate and their white chocolate is really, really good. However, it is on the expensive side and is not easy to find in stores. I found it online at chocosphere.com and their prices were the best I have found yet.
Great point about the cost. I used almost 2 bars of chocolate for a mudcake the other day. I would need a couple of bars to fill and ganache a whole cake, that shoots up the price significantly compared to using SMBC (or other BCs). I think I'm going to have to sit down and really work out the costs of using ganache.
I wonder how those who use it exclusively manage to make a decent profit with one ingredient already costing so much. Unless I could use different fillings on the cake and use the ganache for covering I suppose.
Great point about the cost. I used almost 2 bars of chocolate for a mudcake the other day. I would need a couple of bars to fill and ganache a whole cake, that shoots up the price significantly compared to using SMBC (or other BCs). I think I'm going to have to sit down and really work out the costs of using ganache.
I wonder how those who use it exclusively manage to make a decent profit with one ingredient already costing so much. Unless I could use different fillings on the cake and use the ganache for covering I suppose.
I use it as a covering and only a filling if its requested. It does make things more expensive and I use Callebaut chocolate, but if you buy wholesale it's easier on the pocket.
I don't use a lot of ganache either, it doesn't need a big ol' thick covering, just enough so you can't see the cake from the outside imo.
I use it as a covering and only a filling if its requested. It does make things more expensive and I use Callebaut chocolate, but if you buy wholesale it's easier on the pocket.
I don't use a lot of ganache either, it doesn't need a big ol' thick covering, just enough so you can't see the cake from the outside imo.
That makes much sense. I don't know why I kept thinking I had to pile it on, maybe because all the ganache tutorials I have seen tend to pile it on the cake. 
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