Improper Crystallization

To achieve the desired texture, ganache must be carefully handled. Care must be taken to allow the cocoa butter crystals to form in a stable manner, similar to tempered chocolate. A ganache containing unstable fat crystals will be too soft and will have a gritty texture. If a ganache has not crystallized properly, there is nothing you can do to repair it.

Some chefs prefer to table ganache in the same way they table chocolate to temper it and ensure the formation of stable crystals. Follow these guidelines to ensure proper crystallization: