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Re: ganache

From: Oliver Villegas cepc, cec. fewmcs, lcdr, AAC

Comments

Hi,

I agree that Callebaut white choclate is not a chocolate by definition but to your patrons that have been misled for so long they just want 'white chocolate whatever'

I am assuming that you are using this ganache as a cake filler, truffle base, covering or even a base for a lighter heavy cream mix. I would reccomend that you stick with your current formula or perhaps increase the weightr you use by 2 oz per pound but most importantly purchase a white COUVERTURE. I believe Callebaut sells one but I could reccomend Carma or Felchin.

'A' is quite right about the heat sensitivity. I melt white couverture in a dry oven that has been turned off and cooling with the door open and me standing there gently working the bowl with a wooden spoon. As you know the white couverture has an increased amount of chocolate liqour and cocoa butter, obviously no cocoa powder and a slight amount of highly refined sugar. It is this delicate concoction in balance that makes the couverture more difficult to work with but then again there is the challenge is it not chef?! At usually well over $25 per pound I would work with the couverture in small quantities until I felt vey comfortable.

Good Luck!