{"id":5075,"date":"2017-08-13T01:00:07","date_gmt":"2017-08-12T23:00:07","guid":{"rendered":"http:\/\/minhcakes.ch\/?p=5075"},"modified":"2018-02-04T18:22:18","modified_gmt":"2018-02-04T17:22:18","slug":"white-drip-ganache-recipe","status":"publish","type":"post","link":"https:\/\/minhcakes.ch\/en\/white-drip-ganache-recipe\/","title":{"rendered":"White drip ganache recipe"},"content":{"rendered":"

Our recipe for dark drip ganache<\/a> is trending on the blog these days! Of course I’ve also been asked for the recipe with white chocolate. So without further ado: Here’s the white drip ganache recipe for you!<\/p>\n

\"White<\/p>\n

White chocolate is a bit more finicky than dark chocolate, because it melts (and breaks) at lower temperatures than dark chocolate. That’s because white chocolate, unlike dark oder milk choc, contains no cocoa liquor, but only cocoa mass – and a whole lot more of cocoa butter.<\/p>\n

When making white ganache for dripping, you will only use half as much heavy cream than for the dark drip ganache<\/a>. Optional: For a really nice sheen, you can add half a teaspoon of glucose or corn syrup.<\/p>\n

To make white drip ganache, you will need:<\/h3>\n