White chocolate ganache is velvety, rich and creamy. The taste almost resembles a buttercream, but with a more complex flavor. Because it's made from white chocolate, white ganache might need a tint so that it brightens a dish rather than blending with it. You can tint white ganache, but don't try tinting it with traditional food coloring -- otherwise you'll have a seized-up mess.
White Chocolate Isn't Chocolate
White ganache is made from white chocolate, but white chocolate isn't really chocolate. Instead, it is a chocolate derivative made from cocoa butter, sugar, salt and milk solids. Because of its unique makeup, white chocolate is more apt to seize -- meaning to clump and become dull while it's being heated -- than is milk or dark chocolate. The most common reason white chocolate seizes is water -- and food coloring contains water.
Picking Your Color
The type of color you use matters. Water-based food colors cannot be used to tint white ganache. Instead, you need an oil-based food color. Oil-based food colors aren't sold in most grocery stores, but they're available in craft and culinary supply stores.
How-To Tint Right
Prepare your white chocolate ganache according to the recipe and set it aside. Pick out the oil-based color you want to use and warm it by placing it in a plastic bag and setting it in a water bath for 10 to 15 minutes. The temperature of your water should be at the same temperature and no more than 20 degrees warmer than your ganache's temperature. Remove the oil color and dry it thoroughly. Add color to your chocolate in small amounts and mix well in between each drop. Add more until you reach your desired color.
Whipped white chocolate ganache should be tinted before it is whipped. Once whipped, however, your color may turn paler. Therefore, you may want to tint your ganache a shade or two darker before it's whipped to compensate. Don't add the color after it's whipped -- adding oil color to a whipped ganache can deflate it.
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