Chilled my ganache only to find yellow fat sitting on top. Any way to save this? ):
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HalfPint is a trusted home cook.
Your ganache "broke". Here's how to save it,
Do not cool the ganche. Best recipe is for 1# dark chocolate you need 1# cream (2cup) and for white chocolate its 1# white chocolate for 1 cup of cream
Don't over heat the cream and don't use a whip because that will break the ganche.
If you do break your ganche add a very little cold water and stir until mix in should come out fine. Must look shiny
It's sweet, salty, and just a little bit tangy.
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