Broken ganache: 8 tips to make up for it!

Broken ganache: 8 tips to make up for it!

Some time ago, I published an article on the 7 tips to make up for almost any recipe. In that article, I listed my tips for correcting a failed recipe in terms of the tools used. Today, I decided to list my tips for fixing a failed ganache! Grainy, too liquid or refusing to rise, here are all my tips for catching a bad ganache!

Table des matières

The ganache

Ganache is by nature an impossible mixture. It is an emulsion between the fat of the chocolate and the water in the cream. It is therefore quite easy to fail. I refer you to Wikipedia for the origins and chemical aspects of ganache.

Broken ganache: why my ganache split?

To make a ganache, we cut the chocolate into small pieces and pour boiling cream over it, in 3 times. By nature, the ganache is an impossible mixture because it associates two non-miscible phases (which do not mix in theory). It is an emulsion which is made between the fat of the chocolate and the water present in the cream. It is therefore quite easy to fail. It can be grainy, too liquid or simply impossible to mix. A successful ganache is smooth, shiny and creamy.

broken ganache

If not, here’s how to fix it:

Broken ganache : how to make up for a ganache that split?

In the case of a classic dark chocolate ganache, this sometimes happens if your chocolate has been overheated. Indeed, if it exceeds 55 degrees, it will have difficulty mixing with the cream. This is often the case if you melt your chocolate in the microwave before adding the cream. If this happens to you, don’t panic! Add a tablespoon of warm water and blend the mixture in a blender. Your ganache will be shiny and creamy again!

Besides, Richard Sève, the famous pastry chef from Lyon, makes his ganache directly in a blender. You can find his recipe in my article on chocolate macaroons.

broken ganache

How to make up for a too liquid chocolate ganache?

A ganache is usually half chocolate and half cream, but it depends on the purpose. For example, the ganache for candy will be harder than the ganache for a layer cake. If the result seems too liquid for the preparation you want to make, melt some chocolate (about 1/3 of the initial weight) and add it to the ganache. Mix well and let the mixture cool in the fridge. Your ganache will be much more solid.

Why is my ganache grainy?

A classic ganache is grainy when the chocolate has not melted properly in contact with the cream. This happens when the chocolate has not been cut into small enough pieces or the cream has not been heated enough to melt the chocolate. In this case, the best way to make up for it is to run the ganache through a food processor. Do not reheat the ganache as this will change the structure of the ganache.

Why is my ganache too hard?

As I explained above, the consistency of a ganache depends on the chocolate/cream ratio. It is in fact the cocoa butter that, as it cools, sets and hardens the ganache. The more chocolate you have in the ganache, the harder it will be. To make it more unctuous, melt it in a bain-marie and add the cream until your ganache has the desired consistency.

The mounted ganache

The ganache is a classic dark or white chocolate ganache that has been cooled for a few hours and then whipped to incorporate air. The consistency is therefore much more airy and light than the classic ganache. However, it is also much easier to fail than its colleague. Indeed, this chipie has an annoying tendency to grainate.

Why is my ganache sliced?

A mounted ganache slices when the chocolate fat separates from the water phase. The result is a grainy mass of chocolate that is bathed in liquid. A ganache grains when it has been beaten too fast or too long. This happens more often with white chocolate ganache than with dark chocolate.

How do I fix my grainy ganache?

There are several ways to make up for a ganache that has become grainy. If you have time, you can melt the mixture until it is homogeneous. Then, once it has cooled in the fridge for a few hours, you can try again to blend the ganache. If you don’t have the time (as is often the case when you’re cooking!), I recommend beating your mixture very gently (speed 1 of your food processor) for at least 10 minutes. Gradually, your ganache will become homogeneous and you will be able to continue to whip it. A little tip: keep an eye on your ganache as it rises so you can slow down the food processor as soon as it starts to slice.

Why doesn’t my ganache rise and how do I fix it?

If your ganache does not rise, check that you have not used low-fat cream. Indeed, it is not fatty enough to make the ganache rise. If this is the case, you can add a large mascarpone cream to your ganache to add some fat. If it’s not a problem with the cream, then your ganache is not cold enough. Simply put it back in the fridge for 1 hour before you can whip it!

With all these tips, you should have all the keys in hand to make up for a failed ganache, but don’t hesitate to mention in the comments any other failures you encounter!

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