Welcome to the Cake Decorators Q&A

Has anyone made ganache using Callebaut Gold caramel callets? If so, what is the ideal chocolate/cream ratio for this chocolate – I’ve just made ganache using a 2.5 : 1 ratio (as for white choc) but it doesn’t seem right, rather “gluey” and a nightmare to scrape … any tips appreciated!

Hi SueC

I would treat the gold the same as white chocolate. The ‘gold’ is caramelized white chocolate. Depending on weather, heat, and humidity, the ratio is between 3:1 and in exceptionally hot conditions 4:1

Paul has white ganache and dark ganache tutorials in the free section of the Cakeflix tutorials library:

Using Ganache

How to make white chocolate ganache

For all calculators, see here:

Cake Calculators

and select ganache calculator for ratios for different-sized cakes.

I hope this helps, please come back if you need more information. 🙂