White Chocolate Hybrid Ganache

White Chocolate Hybrid Ganache

Description: We have created this recipe to combine our butter ganache and cream ganache recipes to bring you the best of both worlds. This has become one of our go to ganache's to use with Frost Form. Its easy to make and pipes in effortlessly. Not to mention the taste if the flavour of all our ganache recipes.
Cream - Must be 35-40% Fat content. For example in USA this is called heavy cream, UK this is called whipping cream and in Ireland it is called single cream. It is important to make sure you are using the correct cream to make sure your ganache will set and wont be too thick.
Chocolate - Use Couverture Chocolate for best results. This means chocolate containing Cocoa butter. Be careful of chocolate chips for baking in cookies as these done melt well. If you are using chocolate bars make sure to break up the pieces small so that it melts easy and doesn't over eat.
Butter - Must be real block butter. No margarines etc. You can use salted or unsalted. We like to use salted as the salt helps with the sweetness.
1. Microwave method: Place your Chocolate into a microwave safe bowl. Microwave in 30 second bursts until it is about half melted. Make sure to take your bowl out each time you microwave and stir it well.
2. Chop your butter into 1-2 cm cubes and stir into your half melted chocolate.
3. Microwave for 15 seconds at a time stiring well in between to avoid overheating. Your ganache will form a thick paste, this is normal. Spend time making sure all your chocolate is fully melted being carefull not over heat.
4. Add your cream to your ganache and stir well. Use cream straight from the fridge so it is cold. Once combined pour into your large piping bag and fill your cake straight away so that it does'nt begin to thicken and set. Ideally you want your ganache to be 25-27 degrees Celsius.
5. You can use Oil based colours and gel pastes for colouring your ganache. Fill a large piping bag (18"-20") and pipe into your Frost Form as soon as its ready to avoid it setting further.
Storage: Any leftover ganache you can let set in the bowl in the fridge and roll up into truffles by rolling in nuts or dip in chocolate, YUM! You gaanche will last for one week in the fridge. You can also cover and store in the freezer for 1-2 months.
Sizing Guide:

This recipe is enough to fill a Frost Form with a cake inside up to a 7" High Cake. If you want a different height then divide the ingredients by 7 and multiply by the height you want. For example if your cake is 5" high you would divide the ingredients by 7 and multiply by 5.


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