Coloring White Chocolate Ganache - Coloring Pages For Kids
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In a microwave safe bowl combine the white chocolate and cream.
Coloring white chocolate ganache. Make the white chocolate ganache filling. I started by making some white chocolate ganache using the ratio of 3 parts chocolate to 1 part cream. This white chocolate ganache base can be colored any shade using food coloring. For example 300 grams white chocolate and 100 mls cream.
It should be about 85 95 degrees fahrenheit. Microwave in 30 second intervals stirring between until melted and smooth 23 minutes total. Temperature of white chocolate ganache drip. A lot of people worry that adding food coloring will cause the ganache to seize up.
The second mistake i made was not letting the chocolate cool to the correct temperature. While adding food coloring would cause melted white chocolate to seize and create the chunkiest mess it wont cause this white chocolate ganache to seize. White chocolate ganache works great for making perfect drips on cakes using as a glaze or for frosting your cakes instead of buttercream for a great vanilla flavor and is stable enough for using in high heathumidity areas. While a normal chocolate drip recipe is a 1 to 1 ratio of chocolate and cream white chocolate drip is typically 1 part cream to about 2 or even 3 parts chocolate.
I always use americolor for coloring white chocolate ganache which are water based gels and it works just fine. Since ganache involves whisking chocolate together with heavy whipping cream liquid it changes the chemistry of the chocolate and wont seize like it would if it were just plain melted chocolate when you add the food color gels. Other than that the dark chocolate ganache is made with dark chocolate which has a higher content of cacao solids while the white chocolate is made with cacao butter hence the absence of the dark chocolate color. Anyway because of this i decided to just colour a few spoonfuls of ganache with each of the colourings so i wasnt wasting too much when er i mean if something went wrong.
Making and coloring white chocolate ganache is very easy and i show you how in this instructable. They can also be mixed with melted cocoa butter for colouring the ganache. Ganache is a whipped glaze icing sauce or filling made of chocolate and cream and used on desserts such as cakes cupcakes and truffles. Powdered or oil based colours are best for chocolate and for ganache as these do not change the consistency of the product.
Transfer the ganache to the refrigerator to chill for 30 minutes or until just thick enough to pipe. You can either add the colour in with your cream or add in small quantites into the ganache until you get the desired shade. In summer i find up to 41 for white chocolate is needed for it to set up firm enough. I have been getting a lot of questions about using my coloured ganache for drip cakes the answer is yes.
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