Chilled my ganache only to find yellow fat sitting on top. Any way to save this? ):
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
Please enter a valid email address.
Well played. You deserve a cookie.
Mezcal is more than smoke
The Beginner's Guide To Mezcal
The Ugly Truth About Blowing Out Cake Candles
Just 'Til Monday: Cookware Crushes on Sale
Raspberry-Strewn Ricotta "Muffins"
Your New Summer Drink: Seedlip + Soda
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.)