Ghirardelli White Chips To Make Ganache
Decorating By savannahquinn Updated 25 Sep 2018 , 3:31pm by SandraSmiley
Has anyone successfully made white "chocolate" ganache using ghirardelli white chips? I have found mixed reviews!!!
Yes. I used the ghiaradelli white chips in a 3:1 ratio with heavy whipping cream. Used the fondant to cover a purse cake. It worked very well. After I finished covering the cake with the ganache, I put it in the fridge over night to set, and covered it in fondant the next day (partly due to my schedule - work days so got to do all my caking in the evenings).
Yes. I used the ghiaradelli white chips in a 3:1 ratio with heavy whipping cream. Used the fondant to cover a purse cake. It worked very well. After I finished covering the cake with the ganache, I put it in the fridge over night to set, and covered it in fondant the next day (partly due to my schedule - work days so got to do all my caking in the evenings).
I use Toba Garrett's recipe with the semi-sweet chocolate ganache, but want to try a white chocolate under white fondant. Do you let it rest overnight to let it get thick & set up the way dark choc ganache does before you cover the crumb coat?
Yes, I use Toba's recipe all the time...including using the metal bowl, and I've made white choc ganache with Giardelli chips. Just need to do the 3 to 1 ratio (instead of 2 to 1 chocolate). leave out overnight. use the next day. spreads like peanut butter. The previous poster sounds like she pours it while still thinner over her cake and lets it setup that way. I've never tried that, but I don't frequently use fondant so I just use it to seal my cake under buttercream (instead of dirty icing).
thank you for your responses! I appreciate it!
After making the ganache, I let it set in a covered dish (with plastic wrap touching the surface), to set overnight. The next day, stirred it up well, and then covered my cake with the ganache. But after covering the cake with the ganache, I let it set, overnight again, in the fridge, to harden, before covering with the fondant.
Sorry if I wasn't very clear in my last post.
I did see your question earlier, Shirley, and have already replied. I'm not made caramel ganache, but I have made ganache with the white chips and it worked perfectly and yes, the three to one ratio was what I would use for the caramel. I bet it will be delicious and am anxious to hear!
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