Here's how to enjoy your White Ganache
Thank you for choosing our White Ganache! We’re excited for you to try it. Here are a few tips:
1. Applications:
• Perfect for coating refrigerated pastries.
• Good for filling desserts with a little trick*•
• Perfect filling dry pastries, like roll cakes, pound cakes, and cupcakes.
• Perfect for coloring it and flavoring it with oil based colors and flavors.
• Specific applications on creative ideas below.
2. Storage Instructions:
Keep it closed in a cool place with no sunlight exposure.
Creative Ideas
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Warm the ganache up to 104 Farenheit, Cover the desired product, it is convenient that the product which we are willing to coat is cold or frozen. Once added to the desired product, refrigerate for a good crystallization of the ganache and a better later performance. Products like layer cakes, eclairs, truffles and others.
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Warm the ganache until 104 Farenheit, add oil based color and flavors, mix until reached color and flavor desired, and apply to all your creations.
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Heat 1 cup of heavy cream in the microwave until it boils. Mix it with a cup of White Ganache whipping with high intensity until it really blends. Don’t be surprised if at the beginning the mixture doesn’t look good. The heavy whipping cream will emulsify the chocolate and as a result you will have a thick cream that will work great as a filling for layer cakes, croissants and others.
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Use silicon molds, warm the ganache and add it into the molds, take it to the freezer. Once freezed, unmold the ganache, and coat it with Nuuva Semisweet coating or Nuuva white coating. And there you have it, a ganache chocolate bar.
