Post whatever you want, just keep it seriously about eats, seriously. Bake at 265°, stirring every 5 to 10 minutes, until golden brown. This site uses Akismet to reduce spam. After enrobing, the cake can be served immediately, or refrigerated instead to give the shiny ganache a matte finish. All products linked here have been independently selected by our editors. Learn how to make this easy 2 Ingredients Caramel Ganache with different consistency Recipe. Mix until melted and smooth. This consistency can be used for drip cakes. It will look like a grainy, clumpy mess, and that’s okay. If your chocolate has a low cocoa butter content, it may develop a grainy texture, or not taste as good. Whip Up a Batch of These Cheesy, Savory Scones, Olive Oil Chocolate Chip Cookies: Just Pantry Staples, Totally Vegan. Scrape all the white chocolate with a spatula & re-spread it on the pan. In either case, the caramelized white chocolate will add a beautiful golden color and butterscotch-y taste that will complement any cake, from chocolate or vanilla to coconut. https://thetoughcookie.com/2014/03/09/caramelized-white-chocolate-ganache Or, if you'd prefer some big dribbles of ganache dripping down the sides, let the ganache cool down to about 68°F (20°C) instead. Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes, Gâteau Invisible Is French for Apple Cake That Disappears Quickly, The Food Lab: Better-Than-Twix Chocolate-Covered Caramel-Filled Shortbread Cookies, Leftover Ham? If you’re wondering how White Chocolate turned into Caramel: At its base, white chocolate is little more than milk, cocoa butter, sugar, and vanilla. How about a whole cake's worth. All you need is some good quality white chocolate, the higher the cocoa butter content, the better. Just keep stirring and it will become smooth and creamy again right before your eyes. (Not that I think you'd ever let that happen!). An apple a day? From the very act of pouring out the molten chocolate to watching it flow over the edges, every step is immensely satisfying—especially my anticipation of that first slice. Beat/Whip ganache until stiff peaks. Add the cold whipping cream and mix. Notify me of follow-up comments by email. From there, gravity'll do the rest, sending the ganache over the edge in a cascade of chocolate. Subscribe to our newsletter to get the latest recipes and tips! www.keepitsweetdesserts.com/whipped-caramelized-white-chocolate-ganache Stella Parks is our CIA-trained baking nerd and resident pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. We reserve the right to delete off-topic or inflammatory comments. When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games. www.wrightfamilytable.com/caramelized-white-chocolate-ganache Chill the caramel ganache in the refrigerator for 30 minutes. After 30 minutes, the ganache becomes thick. For this ganache, I whisked two parts steaming-hot cream with three parts Valrhona Dulcey (available on Amazon). When it's … The chocolate may appear dry and crumbly at times, but don’t worry, this is normal. The leftover ganache can even be chilled and scooped into simple truffles, or re-melted to use as a sauce, so there's no need to waste a single drop. Comments can take a minute to appear—please be patient! At some points it … Bake for 10 minutes & remove. When exposed to heat, the sugar caramelizes, transforming our plain white chocolate into a molten caramel. In either case, the caramelized white chocolate will add a beautiful golden color and butterscotch-y taste that will complement any cake, from chocolate or vanilla to coconut. Once chocolate has caramelized, you can add a pinch of salt. Everything you want to know about chocolate. Mix until melted and smooth. All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd. Microwave chocolate for 20 to 30 seconds intervals. Instructions Chop the white chocolate and spread it on a parchment paper-lined baking sheet. Enrobing a cake (baker-speak for drowning it in ganache) is one of my favorite things in the world. Caramel Ganache Recipe. Enter your email address to subscribe to this blog and receive notifications of new posts by email. The enrobing process is a crazy-simple affair: Place a crumb-coated cake on a wire rack nested in a rimmed half sheet pan, and pour about a pint of warm ganache on top. We may earn a commission on purchases, as described in our affiliate policy. Place the pan back into the oven for a series of 10-minute intervals. Pop it into a 225ºF oven for 5 minutes, then smooth it out with a spatula. For that reason, you'll want to keep a close eye on the cream while it's warming up, then pour it over a bowl of chocolate, rather than the other way around. Whip until pale and creamy then add into the mixture.