Separation

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

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Separation is the most obvious problem in forming a strong emulsion. In a broken ganache, the fats do not remain suspended in the water and instead form separate layers in the chocolate mixture. The resultant mixture appears oily and grainy or curdled, rather than shiny and smooth. A partially broken ganache will have oily streaks on the top surface or oily areas around the edges, even though the chocolate mass may seem homogenous and blended.
The factors contributing to separation include:

High Fat Content

Couverture contains cocoa butter (fat) and nonfat cocoa solids, but the percentage of each varies depending on the manufacturer’s formula. Cream and other liquids also have varying fat contents. When the fat content of the ganache is too high, the fat molecules are pressed close together in a small amount of water, forming larger molecules that cannot be held in suspension. These big molecules then break out of the emulsion and rise to the top.

Temperature Variations

The ideal temperature for mixing ganache is 90° to 110°F/32.2° to 43.3°C. Stirring the chocolate and cream builds the emulsion, but it also cools the mixture. If the mixture reaches a temperature between 74° to 85°F/23.3° to 29.4°C, the fats will not easily break into small enough molecules for suspension and will separate from the mixture.