My white chocolate ganache was looking great.... then I tried to whip it. It was really close so I turned the KA off to check it and thought "just a little bit more will be perfect!" Put it back on and within seconds it looked curdled It tastes fine but looks kinda separated. Can I fix this? PLEASE HELP!!!!
Never made it but here is a bump!!! Good luck!!
I've found that White Chocolate Ganache is pretty tricky....It sounds like you may have gotten some water in it? If so, there is really is nothing that can be done. It would still be usable for a filling but will not pour correctly.
I hope I'm wrong - maybe someone else can offer you some advice...It's hard to say really...Good luck!
Is it separated but smooth to taste, or grainy? I think that can be the difference between whether or not it can be fixed.
I haven't tried this method but check this out http://www.cutoutandkeep.net/projects/fix_a_broken_ganache
A more thorough analysis is here--you have to paste this link into your browser and then take out the * asterisks * because you cannot link to this site from CC:
- scroll down the page to PROBLEMS AND SOLUTIONS to find the info on fixing a broken ganache depending on whether it's curdled or grainy.
Hope something in here helps!