Welcome to the Cake Decorators Q&A

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asked June 25th 2020

Making white ganache.

Can you undercooked the cream?

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If you don't heat cream enough in microwave, will ganache still turn out ok?

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If you don't heat cream enough in microwave, will ganache still turn out ok?

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Hi Margaret Magee

The cream should be hot enough to melt the chocolate to a smooth working consistency. Under heating the cream will not melt the chocolate so you’ll end up havIng to constantly heat the ganache to get it smooth. Boiling the cream also pasteurises it which helps the ganache to have a longer shelf life.

If you’re making the ganache in the microwave, heat the contents in 30 second bursts to ensure the chocolate doesn’t burn. If you need more information, please post back. 🙂