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Do you find white chocolate ganache objectionable?

How many people like white chocolate ganache?

I know there's no substitute for a deep, dark chocolate ganche on a chocolate cake, BUT:

It's the holidays, I need the top of the cake to look like snow.

I've never even eaten white chocolate ganache. Is it horrible? Given the choice between that and plain ol' vanilla buttercream, what would you prefer? My crowd tends to prefer flavor over sugar, which is why dark chocolate ganache would have been perfect.

I'm posting on this board because I don't need any recipes: just ideas about what people like and don't like to eat. TIA

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  1. Neither!!!
    Buttercream is never pure white. White chocolate ganache just ain't right.
    Try a classic Seven Minute Frosting. Made with egg whites beaten with sugar over hot water, sort of a cooked meringue. It's fluffy, holds beautifully at room temperature and easy to make once you conquer the technique. Inexpensive and fat-free to boot. How can you not love it? Recipe in Joy of Cooking.

    This is the American cousin to the Italian meringue used in many European pastry shops. It was traditionally used in the South because it was inexpensive, easily made in rural areas with ingredients on hand, and held up well in the heat and humidity.
    Italian meringues are made with a cooked sugar syrup and beaten egg whites. They are beautiful but the Seven Minute Frosting is easier.

    3 Replies
    1. re: MakingSense

      Thought about 7 minute frosting: is it cloyingly sweet?

      1. re: Pei

        It's sweet but, after all, it's dessert. And you trade the fat for the sweet.
        It you have a slice of cake covered with that much ganache, that's pretty rich - a helluva lot of ganache, huh? Or buttercream?
        I like the fluffiness the eggwhite meringue gives the frosting.
        Hey, try a batch! It's a cheap thrill. A little sugar and egg white.

      2. re: MakingSense

        I think the 7 minute frosting is far less sweet than the typical buttercream crap you find on most cakes.

        I love the 7 minute frosting AND its pure white. You could also add coconut (sweetened or unsweetened) to the cake to make it more snow like and even add a few edible clear sparkles to make it glisten like snow... I have done that and the effect is awesome.

      3. Not objectionable but not preferable. I'm not a fan of white chocolate, though, and I know people who LOVE it. I don't mind buttercream but like white chocolate, it's overly sweet w/out any other redeeming flavor. Maybe an almond buttercream, it works with your dessert--if you add vanilla, plus use yellow butter, as MakingSense said, you won't get true white. I would love rolled marzipan frosting but I know people who hate it.

        4 Replies
        1. re: chowser

          Martha Stewart (yes, yes, I know) had instructions in this month's _Living_ for making marzipan penguins, and it used some sort of a white food coloring to get the marzipan to look snowy white.

          That said, I don't understand the objection to white chocolate. It's chocolate fat! What can be wrong with that? Besides, it'd go to waste anytime they made cocoa, otherwise :)

          1. re: dtremit

            I'm with you, I love deep dark chocolate, but I also love cocoa butter as its own more subtle thing. I wish there was some kind of less-sweet white chocolate or cocoa butter product available though. Beauty products with cocoa butter smell so good to me. I hate it when people say white chocolate isn't chocolate, I take it personally. I'm sad that way.

            1. re: julesrules

              I think it's the subtle flavor that escapes me that others find delicious. When I've had white chocolate in anything, it just tastes sweet. White hot chocolate? Tastes like overly sweet hot milk to me.

              1. re: chowser

                No the flavour is not really strong enough to flavour something, I really haven't enjoyed any white chocolate-flavoured things myself. But I like to eat good white chocolate.
                I am starting to sympathize with the "it's not chocolate!" camp. I bought Ghirardelli "classic white chips" on the weekend, because their bittersweet are the best easily available to me and I just assumed the white ones would be okay too. But they are not chocolate at all! And, they burnt when baked so what was the point of leaving out the cocoa butter? I should have known from the name, but it even says chocolate on the package as part of the Ghirardelli company name. The worst part, they cost the same as the bittersweet, when I could have had confectionary chips for much much less.

        2. I would go for 7 minute frosting - I love the consistency of it and it is very snow-like.

          1 Reply
          1. re: tartetatin

            I agree. Our church ladies make 7-minute frosting for their cakes and I can't keep my fingers out of it!

          2. 7-minute frosting is just sweet, though. I may have had a mint one once but it is just sweet. I would go with the off white of either buttercream or a white chocolate ganache infused with something. I have had white chocolate ganache flavored with lemon grass or mint or various liquers.

            1. white chocolate is horrible, imho, in any form.

              people seem to like it though, I don't get it