Home Cooking 7

can ganache break?

danna | Aug 23, 200510:14 AM

Last night I was making a 1/2 recipe of the Black Pearl cake. I was in a big hurry trying to get it done before the birthday boy got home and ruined the surprise ( I failed).

I heated the cream, poured it over the chopped chocolate, covered w/ saran per the recipe and waited 10 minutes or so. I must not have waited long enough, because the choc did not all melt. So, I put the bowl over a pan of simmering water for a while. When I came back to it, it was melted all right, but the chocolate was oozing oil. Like a broken buttercream.

I've made a lot of ganache and I've never ruined one like this. I threw the mess in the freezer and started over (note: that cream over choc method, saran, wait to stir method is BS, it didn't work well the second time either...in the future I will melt the choc and cream together like I always have)

Question: would the ganache have eventually come back together after more whipping and chilling? What can I do later w/ the mess in the freezer, if anything?


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