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How to Fix Broken Ganache
Appears in
By Ewald Notter
Published 2011
Once broken, a ganache will taste oily and unpleasant and will not achieve the desired degree of firmness. Consequently, steps must be taken to repair the mixture. There are several different procedures that will restore the emulsion:
- If the temperature has fallen between 74° and 85°F/23.3° to 29.4°C, gently warm the ganache over steam or in the microwave, using short bursts of heat. Reheating the mixture to 90°F/32.2°C will melt the fats sufficiently to break them into small enough molecules for suspension. Once warm, stir the mixture in small circles starting in the center and expanding to the outer edges of the bowl as the emulsion forms.
- If the step above does not work, rebuild the emulsion as follows:
- – Heat a small amount (a few tablespoons) of cream to a simmer and pour into a clean bowl large enough to hold the entire batch of ganache.
- – Drizzle in small amounts of the broken ganache while stirring constantly.
- – Continue adding small amounts of broken ganache to the new mixture, stirring thoroughly between each addition, until all the broken ganache has been added.
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