Custom Rose Blend Ganache Glaze

Preparation info

  • Difficulty


  • Makes

    ⅔ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


white chocolate containing cocoa butter, chopped . 2.7 ounces 77 grams
bittersweet chocolate, 60% to 62% cacao, chopped . 1.4 ounces 40 grams
heavy cream, hot cup (79 ml) 2.7 ounces 77 grams


Have ready a fine-mesh strainer suspended over a 1 cup glass measure with a spout.

In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the white chocolate and bittersweet chocolate until almost completely melted.

Remove the chocolates from the heat source and stir until fully melted and combined.

Pour the hot cream on top of the chocolates and stir until smooth. Press the mixture through the strainer. Let the glaze cool, stirring very gently every 15 minutes to avoid creating air bubbles, until a small amount of the glaze dropped from the spatula mounds a bit before smoothly disappearing. (An instant-read thermometer should read about 75°F/24°C.) Use the glaze at once, or cover until ready to use and then reheat it in the microwave with 3 second bursts or in a hot water bath.