Hi y’all! I’m relatively new to this site, but have been a fan of Rose’s for a long long time. I love baking the White Chocolate Whisper Cake (made one yesterday with strawberry filling and Swiss Meringue - yummy). I’ve always used Ghiradelli white chocolate because it’s easy to find here, but I’m betting there’s a better one out there. What do you recommend?
Hello and welcome! I did a taste test a few weeks ago when making the White Chocolate Whisper, and I very much preferred the flavor of Callebaut white to the Ghiradelli bars. Grocery stores often buy the huge blocks and break it up into smaller pieces for sale. In one store I go to it is in the cheese section; in another, it is with the bulk items (lentils, nuts etc.). Strangely enough, it never seems to be in either the baking supply section or with the other chocolates…
Another good quality white chocolate is Lindt.
By all means, use the best you can find in this recipe, because the flavor of the white chocolate does come through.
Rozanne, where do you get your Green and Black’s white chocolate? I use Callebaut and love it, but I’d like to give Green abd Black’s a try because I love their bittersweet chocolate. My local grocery store, Target and Wal-mart sell Green and Black’s, but not the white chocolate. I haven’t checked Whole Foods, but I’m due for a run there as well, so maybe I will find it there.
Thanks Rozanne - I’ll do that. I think I can convince my kids that going to a health store will be fun as long as we come out of there with chocolate….
Let me chime in on the Green and Black’s. It’s my favorite for ganache and chunks. I’m so glad to hear that it bakes up well. I’ve found it at Vitamin Cottage and Sunflower Market. It does have vanilla specks in it, a feature to bear in mind for decorative applications.
oooh…the vanilla specks sound interesting. I have vanilla bean extract ‘crush’ from Sonoma Syrup Co. (a combination of Madagascar Bourbon and Tahitian vanilla with vanilla bean seeds) which I like to use in homemade vanilla ice cream. I was wondering about using it in this cake in place of the regular vanilla, and if the white chocolate also had vanilla specks in it, that would be nice. What do you think?
I think that would be great. The contribution from the white chocolate would be minor, but if you’re planning to have vanilla bean specks anyway, they’ll be welcome. Vanilla bean specks trigger good memories for me of Breyer’s natural vanilla icecream, IMHO the best commercial vanilla icecream for topping pies.
Oh, a nice white chocolate for ‘immaculate’ occasions is El Rey. It has more chocolate oomph than most white chocolate.
I bought a 6.6lb block, SUchard Tobler Narcisse from my local restaurant specialty store. I am very happy with it, and the amount of cocoa butter is superb for all preparations relying on cocoa butter for room temperature estability. I cut it in smaller blocks and vacuum pack each, and these are stored in the freezer for near indefenite shelf life. It isn’t recommended to freeze chocolate, but for my use, and considering it is in vacuum, it is just fine. Callebaut or Cocoa Barry are also good choices.
Rozanne, so many people from Canada attended Elaine’s wedding, I love them all, so warm.
I’ve been using the Green and Black brand white chocolate. LOVE it. Not to sweet like Godiva one I’ve tried. 30% cocoa butter. I use it for the white chocolate cream cheese frosting from her 2nd cake book.
Yep, that’s us Canadians….....warm and friendly…......... Hector, I thought Tobler Narcisse was discontinued or did you get it before that?
