I could also call this post “White Chocolate Ganache is a Big Pain in the Tuckus.” Until today.  There was no genius involved here.  Just the usual: determination and practice.  A few months ago I bought an 11 lb block of  Callebaut: White Chocolate   thinking I would use it on my vanilla cakes instead of dark chocolate.  It has been a disaster every time.  It has been greasy, slippery, chunky, difficult to smooth, etc.  I tried chilling, keeping it at room temperature longer/shorter and searching on the Callebaut site for answers. No improvement.

Today I tried to give it one more chance.  I was just going to experiment on a cake we were having ourselves so there was no pressure to succeed.  Of course, that’s when everything works.  So I first started out by going with a higher ratio of chocolate to cream than usually prescribed — 4:1 (its usually 3:1).  Ugh, it was worse than usual.  It was curdled and greasy = broken emulsion.  And then I had a doh! moment.  When my dark chocolate ganache accidentally separates I beat in a couple of extra tablespoons of hot cream to fix the emulsion.  I tried this with the white chocolate.  I whisked in enough hot cream to bring it down to a 2.5:1 ratio and voila! Smooth, shiny white chocolate ganache.  We are talking about a difference of 1.8 oz here!  I tell you I haven’t done this much math and science since medical school.  That’s why I love baking.  An extra couple of ounces of cream and you’ve gone from sludge to creamy heaven.  So, although you will read that a 3:1 ratio is ideal for couverture chocolate you need to experiment with the chocolate you have.  If you’re having trouble with Callebaut, try a 2.5:1 ratio.

Leave a Reply