Wayne Gisslen

Ganache II

Preparation info
  • Yield:

    1 lb

    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
White chocolate, chopped

Method

Procedure

Melt the white chocolate in a water bath. Heat the cream and mix in. Add a little red color to give a pale pink color. Chill.