Chocolate is sensitive to temperature changes. Ganache has the added advantage of warm liquid cream to help envelop the chocolate in even heat as it melts. Simply stir finely chopped chocolate into the warm cream until they blend into a smooth, creamy emulsion. After mixing chopped chocolate into hot cream and stirring it until smooth, the fluid mixture may still be quite warm.
As it cools, cocoa-butter crystals begin to form and the ganache begins to set. To ensure smooth, creamy ganache, cool it gradually. Chocolate liquor, a key component in chocolate, is a mixture of cocoa solids and cocoa butter.
Chocolate around 70 percent, usually called bittersweet or dark, is ideal. Above 75 percent, the cocoa solids can absorb so much liquid from the cream that there is not enough left to keep all the solids and cocoa butter suspended in emulsion, making the ganache prone to breaking and becoming greasy.
As for cocoa butter, dark chocolate and white chocolate both contain about the same percentage, around 20 percent.
If your ganache looks grainy and curdled, the emulsion has broken. To fix broken ganache, warm the mixture over a hot water bath while whisking vigorously. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more.
Start your FREE trial. Fine Cooking. Set a double boiler on medium-low heat. How to Make a White Decorator Icing. How to Harden Up Whipped Cream. Ganache Substitute. Simple Chocolate Frosting Recipe. A Substitute for Meringue. What were your ratios of chocolate to cream? Hi there. Thankfully I have a very gracious husband who will eat chocolate in whatever shape or form it comes!!
Thanks Kara this was a great tip my ganache now silky smooth! I never tried ganache because I live in a very hot climate and thought the chocolate will melt and ruin my cake, but I sooooo wanna try it. Hi Nair! Increasing the amount of chocolate:cream from say , to for dark chocolate.
This will make the overall amount of cocoa in the ganache higher and thus set firmer. Hi thanks so so very much!!! You saved me. Great tip!! Thank you for sharing, It worked perfectly on my white chocolate ganache, You, my dear, are a rockstar!!
Thanks so much. Great result — only when I tried to reheat ganache slowly to pouring consistency it split again! Took a deep breath and repeated method — not adding anything else and worked. Has set on cake and tastes fine. Sorry first comment by me was confusing.
Your method recommends the skimmed milk — it was another one that says add more cream did not try that anyway your method was perfect. Thanks again. It served me right making the ganache recipe up on the spot but your trick saved ganache that looked beyond repair!! Thank you thank you thank you so much! Low and behold my ganache looked curdled and I totally paniced. Came across your helpful site first and after tentatively adding reduced fat milk and stirring slowly it has been saved.
I am forever in your debt! Thank you so much for always sharing your wisdom with us! Thank you thank you thank you!!!! And who wants to throw out all that chocolate! You my friend are a lifesaver! You are awesome. Party in few hours, down to last bar of choc, spilt it; you completely saved by ganache and my sanity. I will treasure this tip. This just saved my bacon, or rather my white chocolate ganache needed for a wedding cake!
The fat had split out, not a pretty sight, and I really thought it was a goner. And g of very expensive dark chocolate!! Thank you so much Kara. I had 2kg of milk chocolate ganache that had broken. I usually make dark or white with no problem. I had never even seen before wrong ganache and then whilst reading something else in you blog stumbled across your broken ganache picture. The solution is so simple who would have thought? Hi thank you very much. But this remedy worked to fix it. To avoid the possibility of burning your ganache you can melt it in a microwave.
But some people have gotten carried away with it and nuked the bejeezus out of it and burnt it nonetheless. I ended up with solid cream due to the temp getting too hot while I took my eyes off a minute.
Perfectly split horrid grainy chocolate. Whilst stirring with one hand I found your remedy 93 c F ….. I only know centrigate so that bit was guesswork! Nice glossy choc once more. A little off topic, but can I mix bittersweet and semisweet in one batch using a ratio? Alone, one is too bitter for me, and one is too sweet. Kara, is it best to use chocolate with cocoa butter? I have that chocolate but I am not sure I will have enough.
If I needed to, could I add chocolate with palm oil or something like? Thank you again for all your help and support with allllllllllllllllll of your fans! Hi Lori! To make ganache you need real chocolate with cocoa butter. As for the cake, a nail will do just fine. No clunky core needed for that size. BTW, love your cakes. Made 16 cakes between yesterday and today for this weekend.
Lots of lemon curd filling I guess. On Craftsy, he mentions you can use chocolate without cocoa butter and I never made it without it but he says it is fine. I live in Canada and it is 3. Or more depending on where I go. Any suggestions on that one? I made dark chocolate ganache but it is too bitter. Could I make a milk chocolate ganache and mix them together or will the fat content mess it up between the two?
Heat about 2 Tbsp of cream till it begins to steam slightly. Turn off the heat and whisk your broken ganache into the cream little by little till everything is once again incorporated, smooth and glossy. This might mean leaving things out overnight to truly make sure they reach room temperature.
But sometimes the environment is beyond your control. Throwing out any chocolate or frosting is a sin. Try one of these 5 steps and you should be able to save your eternal soul.
Or at least the ganache. Could I throw out an entire batch of ganache? Hell no. Could it be saved?
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