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White chocolate 3:1 ratio ganache recipe. 3:1 ratio means whatever amount of cream you use, times the weight of chocolate by 3. Example amounts - -300ml double/heavy/whipping cream -900g good quality white chocolate (I use Callebaut). I use a method that I don’t see a lot of other people use and there’s probably a reason for it, but for me this method has never failed me. The microwave method always leaves me with small lumps which drives me crazy! So I heat my cream in a saucepan on a low heat and gradually add the chocolate until completely melted. Pour into a container straight away, cover, and leave to set in the fridge overnight. When completely set, heat in short bursts in the microwave (20-30 seconds at a time). Mix up in stand mixer for 5 minutes until all lumps have disappeared and you are happy with consistency. If the ganache splits then warm up a small amount of milk, add to the ganache and mix up again. If that fails then put back in the fridge for 5-10 minutes and try again. Ganache takes a lot of trial and error and practice! But once you get it, it’s so worth it! #ganacherecipe #ganachetutorial #whitechocolateganache #ganachehelp #cake #cakemaking #caketutorial #caketutorialvideo #cakes #baking #cakemakingvideo #cakemakingtutorial #cakedecorating #chocolate #chocolatecake #caketok #cakedecorator
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