How to Make White Chocolate Ganache

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http://www.mahalo.com/how-to-make-white-chocolate-ganache

In this video, Chef Eric Crowley, owner of the Culinary Classroom in Los Angeles, (http://www.culinaryclassroom.com/) shows us how to make White Chocolate Ganache. You can use ganache for frosting, filling and drizzling on your favorite sweets and pastries! Yum!

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Comments

  1. @fluxspacee7152

    can i use this chocolate ganache to frost a cake and put fondant on top of it??

  2. @rubiimartin3915

    I need to make ganache, but I heard some where that it takes less heavy cream…since white chocolate has more fat content and won't set firm enough? Is that true?

  3. @conniecataraestep3255

    Does it look like that when it is ready? Would like to see the finished product!!!!!

  4. @noorulyaa

    Wait..you dont have to put in butter? Some tutorials ask to put in butter…what will be the difference

  5. @legallyshe

    This confirms my assumption. The usual ration for white chocolate ganache is 3 parts chocolate to 1 part cream, so if one is only using 7 oz of chocolate, then only 2.34 oz of cream is needed. Even taking into account different recipes for different chefs, 6 oz of cream sounds like way too much.

  6. @sanakareem5701

    I love it. It's so good and smells tasty. Wait! It is tasty. Thank you for teaching us how to make WHITE CHOCOLATE GANACHE. Thanks a lot!!

  7. @loveallen1996

    Is it possible to add corn sirup in order to firm it up faster to put it in chocolate?

  8. @atigeheniaux4906

    it doesn't goes well as the dark chocolate ganache when i pour it to my cake….all the receipt n methods are same 🙁 but the result …nop

  9. @punkrockmama02

    @xST4RxGIRLx It is whipping cream. I've noticed that a lot of recipes in the US call it heavy whipping cream. I hope it helps, plus the joy of baking is experimenting. I'm sure it ll give a similar result as the consistency is the same and they are both not sugared or flavored.

Comments are closed.