White Chocolate Ganache Recipe

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About the Ganache:

All the ganache must be previously done by the Host. It is necessary to have 5 spare recipes. The ganache can be prepared up to 1 week ahead the class, stored in airtight containers, the ganache can be stored up 2 weeks in the fridge or freezer and thawed the day before the class.

Important: All the batches of ganache must be at room temperature the days of the classes.

Also it is not recommended to prepare 1kg of Ganache at the time.

It is also necessary to have the ingredients for 1 recipe to start the class with a demonstration for the students.

Each student should have their own bowl with ganache.

Ingredients

  • 1.2 kg White Chocolate Compound.
  • 300g Cream – Warm

Method 1

  1. Microwave the White chocolate on high for one minute in a microwavable safe bowl.
  2. Take the bowl out of the microwave, and gently stir to combine.
  3. Put back inside the microwave and heat in intervals of 35 seconds, mixing with the spatula after heating, stop when the chocolate is completely disolved.
  4. Mix together the chocolate and the warm cream until completely combined. Use the immersion mixer for better results.
  5. Cover with plastic film, make sure the film touches the surface of the ganache.
  6. Let cool at room temperature or into the fridge.