Caramelized White Chocolate Ganache
Hello friends, today I will show you a recipe for Caramelized White Chocolate Ganache, or Gold Chocolate Ganache, which is perfect for filling macarons, or even filling and frosting cupcakes. Using glucose syrup will help stabilize the ganache and make it silky and velvety at the perfect piping consistency.
This is seriously one of the best ganaches I’ve ever made! If you like gold chocolate, you will love this gold chocolate ganache.
Caramelized White Chocolate is the same thing as Gold Chocolate. You can make your own gold chocolate by chopping it, spreading it on a baking tray and baking at a low temperature for a long time. I have instructions on how to do it here.
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On that post I have a recipe for Caramelized White Chocolate Macarons, and they are also filled with a Caramelized White Chocolate Ganache. However, for this recipe in today’s post, we are using glucose syrup and different cream and chocolate ratios. It makes for a bit of a different consistency, and it makes a very stable ganache.
If you have issues with your ganache splitting or separating, using glucose syrup can be a great way to stabilize the ganache, and not just the caramelized white chocolate ganache, but any kind.
When making this caramelized white chocolate ganache, you will notice that it will look very runny and liquidy. This ganache does need to stay in the refrigerator before being piped.
Don’t worry, it won’t get too hard. The ratio of liquids is very high, and the glucose syrup will also help with keeping the silky consistency of the ganache.
In my other recipe for gold chocolate ganache found in my Caramelized White Chocolate Ganache Macarons, you will see that the ratio is almost double the amount of chocolate to heavy cream, and in that case, the ganache cannot be refrigerated before piping or it will become way too stiff.
When it comes to making ganache, it’s good to experiment with different ratios, and even with different ingredients, to find out the consistencies you like best. I also like to use invert sugar, as you can see on the Rose Macarons recipe, when I make the Rose Ganache.
I hope you enjoy this recipe for Caramelized White Chocolate Ganache to fill your macarons, or use as frosting or filling for your cupcakes. This is one of my favorite macaron flavors and I am so happy to share with you.
If you want to learn more about making macarons please visit Macaron School, the page on my blog where you can learn all about macarons, I share all of my knowledge about the science behind macarons, tips and tricks to improve your macaron skills, and much more!
Where to buy Gold Chocolate: You can also buy gold chocolate, Callebaut and Valrhona are both brands that make Gold Chocolate. Callebaut often calls them Caramel Chocolate Callets, and Valrhona calls them Dulcey Chocolate.
Caramelized White Chocolate Ganache
Ingredients
- 200 grams heavy cream
- 15 grams glucose syrup
- 255 grams caramelized white chocolate or gold chocolate
Instructions
- Heat the heavy cream and glucose syrup in a small saucepan until it reaches 175 Fahrenheit.
- Pour over the chocolate and let it sit for one minute.
- Use a hand blender to emulsify the mixture for about 1 minute.
- Pour the ganache in a wide bowl or container.
- Cover and place it in the fridge for at least 4 hours.
- Remove from the fridge and spoon the chocolate into a piping bag. Pipe in the macarons, or inside cupcakes, or on top of cupcakes.
- For these Gold Chocolate Macarons, I also dipped them in melted gold chocolate, and decorated the top with a chocolate straw. I got these at bake deco.
- Some macarons, I dipped just half of the cookies in the melted chocolate and then placed them sideways in the baking tray so they would dry, and placed a chocolate straw on top.
- I dipped the tops of other macarons in the melted chocolate and decorated with a chocolate straw.
- You can use a couple of chocolate straws to place the macarons in between to avoid them rolling over and messing up the melted chocolate while it still hasn’t dried.
Thanks for the recipe. Have you tried both Callebaut gold and Dulcey? I wonder about the difference in flavor between them, since Dulcey is more expensive. I’ve made caramelized white chocolate a lot of times but it’s a bit of a pain to have to do it, since it takes a while haha
honestly I don’t think they’re too different in taste, specially if using in a dessert and not eating like straight up. So if youre going by price, go with callebaut and it’s honestly very delicious
Can the ganache be frozen? I’m worried it’s going to make more than what is needed to fill 25 macarons
Yes, ganache can be frozen, making it a great option for storing leftovers if you’ve made more than you need for 25 macarons. Here’s how to store and thaw it for the best results:
Storing Ganache:
Allow the ganache to cool fully at room temperature before freezing. This prevents condensation from forming, which can affect the texture.
Transfer the ganache to an airtight container. If you anticipate using smaller portions, consider dividing it into individual servings or scooping it into smaller containers, which makes thawing easier and avoids refreezing.
Press a piece of plastic wrap directly onto the surface of the ganache to prevent ice crystals from forming.
Seal the container tightly and label it with the date. Ganache can be frozen for up to 2-3 months.
Thawing Ganache:
Slow Thaw in the Refrigerator: Move the ganache from the freezer to the refrigerator and let it thaw overnight. Thawing it slowly preserves the texture and prevents separation.
Room Temperature Adjustment: After it’s thawed, you may notice it’s a bit firmer. Leave it at room temperature for about 30 minutes to soften before using.
Re-whisk if Necessary: Sometimes, ganache can separate slightly upon thawing. If this happens, give it a gentle whisk to restore its smooth texture before using it to fill your macarons. you may also have to add a teaspoon or so of cream to the ganache and warm it gently to bring it back to a smooth consistency.
Freezing and thawing will not compromise the flavor, and with these steps, the texture should remain creamy and ideal for macaron filling.
Hi! Do you use glucose just to make it shiny or does it have another purpose?
It has many purposes, specifically about the structure of the ganache. The glucose chemically bonds with the water, helping reduce the available water in the ganache, which makes a more stable ganache, helps prevent the ganache from splitting, gives it a smooth texture, and also extends shelf life.
Delicious recipes!!! Do you have an idea about how long the shelf life is on this ganache? Not refrigerated?
I would say up to 2 days.
Muito gostoso!!
Fantásticos, como todas suas receitas!!!!!!