The New Bakers Dozen
White Chocolate Ganache

The The Bakers Dozen: White Chocolate Ganache
By Tim Freeman on Wednesday, January 10, 2001 - 12:56 pm: Edit

How does one make white chocolate Ganache and use it to undercoate cakes to then pour liquid White Chocolate Ganache over?

By W.DeBord on Friday, January 12, 2001 - 01:04 pm: Edit

I use it the same as I would any ganche (both inside and out of cakes, etc...). You need to use aprox. 1/2 the amount of cream when working with white.

White chocolate ganche:

6 oz. cream
1 tbsp. butter
1 tbsp. sugar

bring to a boil, pour over (to melt) 16 oz. of white chocolate finely chopped. Let it cool a bit to use as a top coat.

I often use something to cover the sides of my cake since it can show thru (just a bit) like chopped nuts, chocolate curls, etc... If you want a perfect coating then you have to top coat your cake with butter cream frosting or mousse, etc... then coat with ganche. It would be a pain to coat and re-coat white ganche for a perfect finish (I don't think you'll ever get it with just ganche).

By Panini (Panini) on Saturday, January 13, 2001 - 06:07 pm: Edit

You can also chill your ganache and rewhip it to a buttercream consistancy for the crumb coat.

By W.DeBord on Saturday, January 13, 2001 - 08:22 pm: Edit

I can't spell his name correctly but if you look at his books (death by chocolate is one) Marcel Desaliners has some really terrific recipes using ganache. At one time I worked thru most of his recipes from two of his books (his cakes aren't the best, but how he combines his tortes and his individual components are great). I really learned alot from his style, I would highly recommend them to everyone!!!

I use his ganache recipes everyday (they're the best consistancy and taste I've come across from a cookbook author).

By MarkG on Saturday, January 13, 2001 - 10:27 pm: Edit

W: Have you read his latest book "Death by Chocolate Cakes"? As you wrote, I enjoy reading more about his components than the cakes themselves. I'm trying to develop "unique" cakes for various restaurants in town for our wholesale business. I want something diferent for our Southern customers but I fear scaring them away with unusual pairings of flavors. I'm tired of carrot cakes and chocolate truffle cakes.


By Panini (Panini) on Sunday, January 14, 2001 - 04:02 pm: Edit

Chocolate Ancho Fudge Torte?

By W.DeBord on Monday, January 15, 2001 - 09:02 am: Edit

I did purchase his latest book...I made one recipe that involved toasted oatmeal in a ganache layer....boy was that bad! I don't know how I lost my common sense trying that!

I think his first two books contained his best information and the next two are really quick after-thoughts trying to ride the profit of the others. But after saying that I'd have to admit one of his cookie recipes is such a big hit at work for me it's crazy (people are constantly requesting it).

If I was you MarkG, I'd study his first books for ideas...I regularly make his chocolate strawberry mousse cake and the gooey chocolate peanut butter torte. They're both great (and a couple others)! I like his layering of cake with cheesecake and cookies etc...mixing textures, not his current display of shocking flavors.

Just a quick thought for your Southern customers...I've been making a banana cake frosted with a milk chocolate peanut butter frosting that's a big hit! It's a great flavor combo.....*?

By oli on Wednesday, January 17, 2001 - 05:27 pm: Edit

What, if I am not imposing, are the "couple others" that you found in his books that are great, and also what cookie recipe is the big hit?

By W.DeBord on Thursday, January 18, 2001 - 09:31 am: Edit

His white chocolate peppermint cookie is TERRIFIC! Worth the price of the book if you never make another cookie from it. But don't let the word out....(I won't re-post that secret)!

I liked: chocolate caramel hazelnut damnation, chocolate exquisite pain, chocolate cinnamon tiger cookies, zio ciccio's cassata, chocolate cashew brownie cake, white and dark chocolate pistachio cake, vanilla bean-macadamia nut fudge ice cream terrine (use less nuts), chocolate espresso fudge cake, chocolate transportation, death by chocolate.

His chocolate shards from his voodoo cake are terrific and his chocolate icing from his "old fashioned cake" was a find (it's the recipe I gave d. that tastes like purchased frosting).

There's something from almost every item worth keeping and repeating. I didn't make any ice cream recipes and his "basic" items like cookies, brownies, shortcakes etc...I would not recomend.

By oli on Thursday, January 18, 2001 - 10:55 am: Edit

Thanks W.DeBord

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