Welcome to the Cake Decorators Q&A

Hi Paul,

Are you able to let me know what percent of cocoa solids needs to be in Plain Chocolate, Milk chocolate and White chocolate if making chocolate ganach.

I think I recall it being between 50-60 % for plain chocolate.

Thanks

Sandy

Hi Kookieskery

For dark chocolate ganche you need 50-70 % coco solids, anything higher than that can taste quite bitter, also is prone to cracking in the fridge if spread on too thickly. Milk chocolate varies between 20- 40 %, use a bit more chocolate than you would for dark ganache. White chocolate, which is not technically chocolate, try and get the highest you can, but apart from Lindt which 36%, I’ve only been able to get around about 23%. When making white chocolate ganache use 3 times cream to 1 times chocolate because it doesn’t set up as well as dark or milk. Have a look also at the white chocolate ganache information given by Paul in the free/beginners library. Hope this answers your question.x