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Old 05-24-2014, 07:39 AM   #11
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I think you could just use heavy cream and chopped white chocolate.

Chocolate Ganache Recipe | Taste of Home

If you are not experienced then I would make a test batch before the big event or stick with a recipe that you have made in the past.

Good luck!
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Old 05-24-2014, 07:40 AM   #12
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Would whipped cream do as a substitute for coconut cream to make the ganache on the second link Aunt Bea?
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Old 05-24-2014, 07:43 AM   #13
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Quote:
Originally Posted by Aunt Bea View Post
I think you could just use heavy cream and chopped white chocolate.

Chocolate Ganache Recipe | Taste of Home

If you are not experienced then I would make a test batch before the big event or stick with a recipe that you have made in the past.

Good luck!
Just refreshed the page. Thanks!
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Old 05-24-2014, 03:27 PM   #14
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Originally Posted by Kirsten View Post
My mouth waters just looking at those pictures.

Would you happen to know a substitute for coconut cream?

I've looked up recipes to make it but I'm too inexperienced to trust myself to do it right on my mother's 50th birthday cake, especially as what would be my first go making the cream too.
You could replace the coconut cream with condensed, sweetened milk.

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Old 05-25-2014, 05:23 AM   #15
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Extract and zest in chocolate ganache?

Thanks for the suggestion Longwind Of The North, but after having a cake come out as a mountain and a perfecting good looking cake break whilst fiddling on the cooling rack, I've thrown in the towel and went for the coconut cream when I went to the store for supplies.

My theme for the cake is orange and I was wondering if adding a few drops of orange extract to chocolate ganache would be fine? As for the zest/rind that is purely for decorating purposing, would it be alright to add that too?
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Old 05-25-2014, 05:53 AM   #16
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Cool Coconut cream weight

If anyone knows now much 100ml of coconut cream weighs in grams could you let me know? Believe it or not, but I couldn't find scales in my mother's kitchen
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Old 05-25-2014, 12:18 PM   #17
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Quote:
Originally Posted by Kirsten View Post
If anyone knows now much 100ml of coconut cream weighs in grams could you let me know? Believe it or not, but I couldn't find scales in my mother's kitchen
It's about 100 grams.

Are you sure you need it by weight?

I'm in Canada, so this might not apply to a US recipe. My can of coconut milk (where the heck is my coconut cream?) says, "14 fl oz (400ml)". In the nutrition facts section it says, "Per 1/2 cup (90g)"

Maybe there is a nutrition info panel on your tin of coconut cream that will give you the conversion between weight and volume.
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Old 05-25-2014, 08:08 PM   #18
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I'm not an expert on making chocolates, but I did start eating them at a very early age and have continued to do so for over a half century!

I would use a chocolate ganache/truffle recipe, shape it and refrigerate it prior to coating it with the milk chocolate.

I would also check the web for articles, recipes and videos by Jacques Torres.

Good luck!
Hi Aunt Bea,

I'll be making white chocolate ganache and was wondering if liquid food colour (1-2 drops) would be ok and when to add it?


I've been thinking about when to add it and my bestq m. bet would be to add it after taking the ganache out of the fridge oncedty the chocolate and cream are combined and have taken the texture like cream cheese.
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Old 05-26-2014, 06:21 AM   #19
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Hi Aunt Bea,

I'll be making white chocolate ganache and was wondering if liquid food colour (1-2 drops) would be ok and when to add it?


I've been thinking about when to add it and my bestq m. bet would be to add it after taking the ganache out of the fridge oncedty the chocolate and cream are combined and have taken the texture like cream cheese.
I don't normally use food color, I would add it before the mixture is chilled.
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Old 05-26-2014, 07:28 AM   #20
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I don't normally use food color, I would add it before the mixture is chilled.
Worked great! Thanks!

I had some ganache leftover and gave it a go for a darker colour and the consistency was only slightly softer. Pretty good for my first ganache.
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