How to save glaze once the cream separated while making chocolate ganache
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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
My 4-year-old helped me get over lunch box anxiety.
Growing Up With Lunch Box Anxiety
Help Us Design a Kitchen Mat!
The Word is Out
How to Cut a Watermelon
A Better Way to Travel