Let’s Talk About White Chocolate

To achieve that thick, airy, and smooth texture in your whipped ganache, always use high-quality white chocolate with at least 31%–32% cocoa butter. In all my recipes, I specify the cocoa butter content you need so you’ll know exactly what to look for.

What Do I Mean by High-Quality White Chocolate?

I’m talking about couverture chocolate. Couverture chocolate is simply good-quality white chocolate that contains 31%–35% cocoa butter.

Why Is Cocoa Butter Content Important?

Using white chocolate with enough cocoa butter ensures that it emulsifies well with cream and other ingredients, giving you the most delicious, smooth, and perfectly stable whipped ganache.

On the other hand, if you use compound chocolate, which is what you’ll find in most supermarkets, it contains vegetable fats instead of cocoa butter. These fats don’t emulsify well with cream, often resulting in a grainy or unstable ganache.

That’s why it’s so important to choose couverture chocolate with at least 31% or 32% cocoa butter, and up to 35% for certain recipes.

My Go-To Couverture White Chocolate

My go-to couverture white chocolate is Callebaut Velvet (32%), a solid choice for melt-in-your-mouth perfection. This white chocolate isn’t just delicious—it’s also one of the silkiest, creamiest, and most balanced options available without being overly sweet.

It has a rich mouthfeel that never feels heavy in ganache. And with 32% cocoa butter, it emulsifies beautifully with cream, ensuring a smooth, stable, and perfectly textured ganache. That’s why it’s my absolute go-to for most of my recipes!

Sometimes, I recommend using 32% up to 35% cocoa butter, especially in recipes with extra liquid, like my blueberry, raspberry, and lemon ganache.

In my experience, 35% cocoa butter creates a more stable ganache, but that doesn’t mean a lower percentage won’t work—it’s just my preference.

What matters most is choosing a good-quality couverture chocolate. You don’t need 35% cocoa butter, and you don’t have to buy the most expensive brand.

Callebaut is a more affordable option, while Valrhona is on the higher end. I personally use Callebaut Velvet 32% more often, as it works beautifully in my recipes.

Sometimes, you can also find Lindt 34% white chocolate, which is another great option. It has a delightful vanilla flavor and works well in ganache. Availability depends on where you live, so always check local stores or online options to find the best couverture chocolate for your recipes.

For the best consistency, stability, and emulsification, I always recommend using real couverture chocolate, and that’s what I use in all my recipes.

What to Avoid

To get the best ganache, avoid compound chocolate.

Compound chocolate – Often found in supermarkets, this type of chocolate replaces cocoa butter with vegetable fats to lower costs, which reduces quality.

Since cocoa butter is essential for proper emulsification, removing it makes it harder for the chocolate to blend smoothly with cream, resulting in a grainy and unstable ganache. If you use compound chocolate, your ganache simply won’t turn out well.

For the best texture and stability, always check the label and choose real white couverture chocolate with at least 31% cocoa butter.

With the right white chocolate, your ganache will always be smooth, stable, and delicious. Stick to couverture chocolate, and you’ll never go wrong!