I normally use water ganache for my drips with white chocolate and food coloring. These videos are part of a home kitchen series run. Dark chocolate 500 grams 1 2 kg unsalted butter 125 grams milk 3 4 cup 180 ml method. Cream dark chocolate 2. Place the chopped chocolate in a dry bowl and set over a double boiler ie a saucepan with a few inches of water in make sure the bottom of the bowl does not touch the water.

A lot of people ask me how to make a chocolate drip for their drip cakes. How to make a perfect chocolate drip with any kind of chocolate. Frosting firm filling chocolate. White chocolate 3 5. See more drip cake recipes.

Milk chocolate 2 5. Here are the ratios i use for frostings fillings and drips. This makes some colorful drips but sometimes you want a nice decadent chocolate drip. Note that white chocolate and milk chocolate play by different rules. Once you ve whisked the ganache together it s crucial to let it cool on your countertop until it s room temperature about 20 30 minutes depending on how cold your environment is.

RELATED ARTICLE :

When creating a white chocolate or milk chocolate ganache drip you ll want to increase your ratio of chocolate to cream. To make the perfect chocolate drip cake there are a few things you want to keep in mind. Get in the zone by watching liberty decorate a three tiered sponge with sweet buttercream and silky chocolate ganache. After i make my chocolate ganache i let it sit for about 10 15 minutes to thicken up just a bit before i use it for a drip cake. The temperature of your chocolate ganache determines how thick or thin it is.

Otherwise the resulting ganache will likely be too soft and runny. Milk chocolate and heavy cream. To make a shiny silver metallic drip you ll actually need to drip the cake with melted white chocolate instead of ganache and paint on the silver color when the chocolate has hardened. 150g good quality dark chocolate we use callebaut but valhrona or green black s works well chopped. Be patient with the cooling process.

Watch how she drips the ganache around the edge of the cake and adds detail to create a masterpiece. Just because chocolate drip cakes are beautiful doesn t mean they have to be complicated. Let s start by discussing the most basic part of a chocolate drip the ingredients it s made with. For a ganache drip increase the ratio to 3 1. Since milk and white chocolate have more milk solids than dark chocolate does they require less cream to get to the same consistency as dark chocolate ganache.

It s the only way to get a metallic finish on a drip as there isn t a way to make the ganache metallic or paint on top of ganache it s too sticky for a flawless finish. It s the only way to get a metallic finish on a drip as there isn t a way to make the ganache metallic or paint on top of ganache it s too sticky for a flawless finish. Watch how she drips the ganache around the edge of the cake and adds detail to create a masterpiece. Otherwise the resulting ganache will likely be too soft and runny. When creating a white chocolate or milk chocolate ganache drip you ll want to increase your ratio of chocolate to cream.

RELATED ARTICLE :

Since milk and white chocolate have more milk solids than dark chocolate does they require less cream to get to the same consistency as dark chocolate ganache. Milk chocolate 2 5. A lot of people ask me how to make a chocolate drip for their drip cakes. I normally use water ganache for my drips with white chocolate and food coloring.