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Can I freeze the Chocolate Torte To Live For with the Ganache Glaze or should I only freeze the torte? Also, can i use White choco instead of bittersweet choco for the glaze?

Holiday Prep Made Easy

Fran Costigan - Holiday Prep Made Easy

Recorded

This event was on December 19, 2023

Prepare your kitchen for the upcoming holidays with practical advice and effective strategies with Chef Fran Costigan. She has tips for organizing and optimizing your cooking space, and suggestions for dessert components that you can make ahead. From smart storage solutions to time-saving kitchen trucs, she’s got you covered. Plus Chef Fran will help you stock your pantry with essential ingredients and holiday staples, ensuring you’re well-prepared to make recipes with ease. Here’s to getting our kitchen holiday-ready, for festivities without stress. Plus, bring your best question for the Q&A session at the end to ensure your holiday desserts are the best they can be!

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Question

Linda L.

Can I freeze the Chocolate Torte To Live For with the Ganache Glaze or should I only freeze the torte? Also, can i use White choco instead of bittersweet choco for the glaze?

Answer

I have frozen it with the glaze on and I defrost my cakes unwrapped and then pad it. The glaze will become dull and may crack. You can add another coating if you want, but you know, I prefer to glaze afterwards. And Linda had a part two here. She wants to know if she can use white chocolate instead of bittersweet cocoa for the glaze. Yes you can. It's hard to find a good tasting vegan white chocolate. There are some coming I valona for example, which is a makes a fine chocolate in general. And they have many vegan chocolates and they are all fair trade now. And ethical has a vegan white chocolate coming to market. It will have nuts in it. So I was saying earlier that with ganache there's a particular proportion for a pouring glaze. You're gonna have more of the plant milk to chocolate with a thicker ganache to make truffles. It might be one-to-one or even a little less and a drip will be somewhere in between. For the white chocolate use much less plant milk and heat very slowly.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.