Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity
Posted in: Tech Help, Tips, Tricks, & Techniques
Sorry for the long title but these two topics seem to go hand-in-hand. I was reading a discussion at another site about firming up a white chocolate ganache recipe. Someone responded that it's best to use a white chocolate with the highest amount of cocoa butter to get the firmest ganache. This seems to make sense, however...
At the Callebaut site, their chocolate is rated by drops according to viscosity. The more drops, the more fluid the chocolate. When I compare the white chocolate, it appears that the chocolate becomesmore fluid as the cocoa butter percentage goes up and the milk solids go down. Hence, as the cocoa butter percentage drops and the milk solids rise, the chocolate becomes firmer (a lower "drop" rating).
Am I misunderstanding this? What is the relationship between cocoa butter content and viscosity in white chocolate? What is the best white chocolate to use to get a ganache that's firm enough to roll and dip? What ratio of White Chocolate to Cream to Butter is generally used?
Thank you,
Jenny Meyer
updated by @Jennifer Meyer: 04/21/15 00:02:58