Caramel Ganache question

I’ve never made caramel ganache, but I have made ganache by using chips, which is not recommended, and it worked just fine. Three to one ratio is what I would use. Sounds delicious. Let us know how it turns out.

Like Sandra, I’ve made ganache with chips as well. Yes 3:1. In warmer weather, 4:1. Sounds delicious..

I emailed Ghirardelli customer service with the same question. They said the chips were meant to be used in cookies or brownies. But I am going to experiment anyway, I’ll get back to you in a few weeks.

I think all chips were designed to be used in cookies, etc., and have some sort of stablizer added to prevent melting, but I’ve made a bunch of ganache from white chocolate chips and had no trouble at all. Perhaps chocolate bars would melt more readily, but I have not noticed a significant difference. For white chocolate, I’ve used both 3 to 1 ratio and, when it was hot, 4 to 1 ratio and both worked.

Thank you Sandra. I have used Guittard semi sweet chocolate chips for ganache and they worked perfectly. I have not tried white ganache with chips but years ago I bought some white Callebut for ganache and was disappointed in how yellow the color came out. For using under fondant I think it would have been fine, but not if you want a really white coating for the outside.

My white ganache was not white either, very creamy yellow color. I don’t know how you would get really white ganache unless you used Wilton Bright White Candy Melts.

That’s what I am thinking too Sandra. In the meantime I will continue to use Italian meringue buttercream for white cakes.

I think you should 3 cups of water put into their ice and that is most changing the way to colourful.

Shiva I am afraid I don’t understand what you mean. Put water into what? I have only made ganache with whipping cream.