How to save glaze once the cream separated while making chocolate ganache
hardlikearmour is a trusted home cook.
Hunh, I've never had that happen. How exactly did you make the ganache? I'd try gently heating over water or in short spurts in the microwave, then whisking like crazy.
Yeah, I would think that either the mixture wasn't hot enough to melt all together, or it was too hot and the chocolate burned. In which case it wouldn't really be salvageable, unfortunately.
How to fix a broken ganache...link might be of some help:
Cynthia is a trusted source on Bread/Baking.
It may seem counterintuitive, but adding more warm (not hot) cream may bring it back together.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Put it in a blender and let 'er rip on high speed while you trickle in a little water. That always works for me!
This just saved my ganache which was completely separated and I though it will go to the bin. Very efffective!!! Thanks Anita
putting in a food processor and adding more cream saved it
Please enter a valid email address.
Well played. You deserve a cookie.
You’re making our month the best ever—thanks, friend!
Free Shipping This Weekend
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)