Home Cooking

can ganache break?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 7

can ganache break?

danna | Aug 23, 2005 10:14 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?


Want to stay up to date with this post?

Recommended From Chowhound