Just avoid using white chocolate chips because they do not melt very well) and 1.5 oz of heavy whipping cream. To make your white chocolate ganache all you have to do is measure out 6 oz of white chocolate (I prefer Guittard white chocolate wafers but wilton candy melts will also work great.Some people say that a 4:1 ratio (four times as much white chocolate as cream) works but I prefer even less liquid for a drip. So if you where to use the same ratio of cream/white chocolate then your ganache would never set and would be very soupy. It’s just cream, sugar, cocoa butter and vanilla and in some cases other ingredients that act as stabilizers. The reason is that white chocolate isn’t actually chocolate.
This works really well with milk or dark chocolate but not as well with white chocolate ganache. The cream softens the chocolate which you can then whisk and combine together to make ganache. The traditional way of making a ganache is to heat the cream until it is about to boil and then pour it over the chocolate and let it sit for about 5 minutes.
How to make a white chocolate ganache drip Doesn’t it remind you of melting strawberry ice cream? Yum! To get this nice natural strawberry pink, I used pink chameleon colors from artisan accents with a touch of yellow. I hardly ever color anything with just one color. I thought what better way to finish this off than with a pretty pink drip. I recently experimented with making strawberry buttercream using dehydrated strawberries for flavoring and really like the finish it gave my strawberry cake. If you are looking for fully edible metallics check out the gold from rainbow dust metallics or edible artist decorative paints metallics. I like the super gold from truly mad plastics which is non-toxi and has the best shine in my opinion. Also make sure the type of dust you are using is a high-shine. If you add too much liquid you will not get good coverage. Make sure when you are combining your alcohol with the metallic dust, you only add enough liquid to make a thick, paint-like consistency. I like to use everclear because it is a high proof alcohol and evaporates very quickly, leaving behind a very high shine. Make sure you let your drip set in the fridge until firm before painting. I like to add some yellow, orange and a touch of black to my chocolate to make a dirty brown color that resembles the tones of gold so if I miss a spot while painting, you can’t really tell. You can paint over ganache with metallic luster dust mixed with everclear or lemon extract or you can color your ganache with candy coloring made especially for adding color to chocolate. The way you make it into “ganache” is by adding more water so that the liquid to chocolate ratio is correct. If you were to add a little bit of cream to some melted chocolate it would seize up just as if you added a little water to the melted chocolate. So I decided to make a video demonstrating how cream actually acts very much like water in that it is mostly water with a very small amount of fat. I mostly made it just to show that ganache can be made with any type of liquid, not just water.Įven though people saw with their own eyes that you can make ganache with water, I would still get that question, “doesn’t water seize the chocolate?” Whatever your reasons are, water ganache acts just the same as regular white chocolate ganache and is great for making those pretty drip cakes.Ī long time ago, back when I was still Artisan Cake Company, I blogged about a very straight-forward recipe called water ganache for my heart of gold drip cake. Maybe you’re looking to make a vegan version of ganache. Maybe you ran out of cream, maybe you have cottage laws in your area that prevent you from using fresh dairy. You might make water ganache for a few reasons. The taste is still just as good but with no added dairy. Water ganache is ganache made with water instead of cream. Water ganache is just water and melted chocolate and makes the best drips!