Help! White ganache setting issue with 51% fat in cream
Hi all,
I needed to be sure my white ganache will set in the next few days before I begin my work. Please help and let me know this will happen!!
The cream I used to make the white chocolate ganache is called double cream in Australian term, with 51% fat content. The ratio I made my ganache is 1:3.5.
I have put it in the fridge now and when I touch it, it is firm but can still be press down if pressing hard. I would like it set hard in room temperature before I put fondant on top, but I am too scare this won’t happen due to the high fat content in the cream.
The weather forecast is 22 degrees tomorrow which is when I will begin to crumbcoat and ganache tomorrow but next few days thereafter ranges from 28- 30 degrees till cake day!
Does anyone has any experience in using high fat content cream to make white chocolate ganache? Will adding more chocolate make the taste too sweet? I would like to maintain the taste as it is as well. Thank you guys.
Eska Chen - Cake Designer for Little Kel's Cakes
4 Replies
It can take up to 24 hours for ganache to set up and be useable after you make it. If you just made it today by tomorrow it should be fine. I’ve made white chocolate ganache but not with double cream, with 35% cream. I would give it more time to set up if you have just made it today. If you are unhappy with it tomorrow add more chocolate. I think it will be fine.
Teri, Ontario, Canada http://www.TeriLovesCake.ca
It will set hard, give it time and I actually use 1:4 for white chocolate ganache as the white chocolate has such a high fat content too.
Alana Lily Chocolates & Cakes
Thank you MsGF and Alana Lily for the tips.
I have left it out in room temperature for 24 hours. Still a bit soft when I touch it. Not sticky but soft. Creme(51% fat)/Chocolate ratio is 1:4.
It now has the fat seeping through to the surface of cake. I did put it in the freezer for an hour and took it back out and let it rest for 2 hours so far. Still soft when touch it lightly. Anyways, Just wanted to share with you guys maybe using 51% ain’t a good idea.
I have had issues before where my white choco won’t harden. How hard should it be? Dry hard or firm hard with moisture?
Eska Chen - Cake Designer for Little Kel's Cakes
