White ganash

White ganache is a gorgeous creamy chocolate cream that features a delicate, smooth texture, enhanced sweetness and a pleasing cream colour. White ganache is used by pastry chefs in many cases, but is mostly needed to level the cake, followed by mastic coating, and to fill candy and cakes.

In general, by the word ganash it is customary to mean a smooth homogeneous sweet mass without lumps, which is made on the basis of chocolate of different types and the freshest animal cream. When using bitter (black) or milk (cream) chocolate, chocolate ganash is obtained (as confectioners often call it), and when white chocolate is used, which completely lacks cocoa powder, white ganash is formed.

By the way, the freshest cow cream is not always used as the second obligatory ingredient - sometimes they are successfully replaced with milk, water, wine and other alcoholic beverages, fruit juice or mashed potatoes. In addition, butter is often added to white ganache to achieve a smoother mass, but this is not at all necessary.

The process of making white ganache itself consists in mixing melted white chocolate with a liquid or in adding a hot liquid to the chocolate. The cooking method is selected depending on the amount of chocolate and liquid. So, for example, with a large amount of white chocolate, it is recommended to melt it in advance, with a small amount - simply introduce it into the liquid. Most importantly, as a result, an emulsion is expected to be obtained - a shiny and very smooth mass without grains, flakes and inhomogeneities.

The density of white ganache can vary - in liquid form, it is used as a drink or sauce, while truffles can be made from rather thick, and medium-thick ganache is suitable for filling sweets. The density directly depends on the ratio of chocolate and liquid, as well as on their quality.

Interestingly, immediately after white chocolate is mixed with a liquid base, a variety of flavors, for example, liquor, can be added to warm white ganache. For the purpose of sweetening, if necessary, it is recommended to use glucose syrup or natural honey. This is done so that the added sugar does not disrupt the delicate texture of the white ganache - it crystallizes easily. However, it is worth remembering that these ingredients are added to the liquid at the very beginning of white ganache preparation.

If done correctly, the white ganache is still not ready for use - even after cooling, it has not yet reached the required consistency. As a rule, white ganache needs standing, which lasts about half a minute, until the correct structure is achieved.