Roasted White Chocolate Ganache

View Instructions

Makes:

just over 1 cup
(250 mL)

Prep Time:

under 15 minutes

Cook Time:

1 hour

Category:

sub-recipe

Introduction

About this Recipe

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Commercially made “gold” or caramel chocolate is starting to appear in specialty stores, but making your own isn’t terribly difficult. White chocolate is oven baked to caramelize the sugars within, giving the chocolate a caramelized taste and a rich brown colour. Adding cream turns it into a versatile ganache that can be used as an ingredient in baking or chocolate making. Warmed it has the silky consistency of chocolate sauce but it tastes like rich caramel sauce.

Ingredients

8 oz (240 g) white baking/couverture chocolate, chopped
½ cup (125 mL) whipping cream

Step by Step Instructions

Step 1

Preheat the oven to 250°F (120°C).

Step 2

Melt and roast the chocolate. Place the chopped chocolate into a 9-inch (23 cm) glass pie plate or ceramic dish of similar size. Roast the chocolate, uncovered, for 1 hour, stirring every 15 minutes. The chocolate will become a light caramel colour.

TIP: While roasting, chocolate naturally goes through an amazing transformation. It may almost appear to seize. Keep stirring for about a minute every 15 minutes, and by the time the hour is up and the cream is added, it will reach a smooth, silky consistency.

Here are the visual cues at each 15-minute mark:

After 15 minutes: Chocolate is fluid once stirred. Press out any lumps with a spatula.

After 30 minutes: Chocolate is beige on the surface, is darker underneath once stirred and has lost its shine. Stir the chocolate very well. It will be tight at first but will smooth out to become spreadable (but not fluid).

After 45 minutes: Chocolate is similar to how it was at 30 minutes, but darker and tighter and grainier. Stir for a full minute to make it smooth.

After 1 hour: Chocolate is very tight and grainy. Keep stirring. The chocolate will become smooth and spreadable, and the shine will return (it will look like melted peanut butter).

Step 3

Make the ganache. Heat the cream in a small saucepan over medium heat to just below a simmer. Remove the pan from the heat and scrape in the roasted white chocolate, whisking gently until smooth and well combined. The ganache will have the same colour and texture as a caramel sauce. Cool the ganache to room temperature and then chill until ready to use.