Make Ganache With Chocolate W/ Bloom??

Decorating By gourmetsharon Updated 12 Nov 2009 , 12:20am by kathy164

gourmetsharon Posted 10 Nov 2009 , 8:05pm
post #1 of 8

I have some chocolate melts in the cabinet which has bloom on it. Would it be ok to melt to make ganache?? or ditch??


7 replies
pbeckwith Posted 10 Nov 2009 , 8:13pm
post #2 of 8

I'd use it.
My understanding is that when some of the cocoa butter separates, it's bloom. When you melt it, it all goes back together.
Still like to hear the experts on this so I'll be watching for a pro answer.

BlakesCakes Posted 11 Nov 2009 , 2:48am
post #3 of 8

Sure, you can use it--no problem. If it's real chocolate, it's just gone out of temper because of temperature changes. You can use it for any purpose you want. It's just fat that's come to the surface, but you're melting it and adding even more fat, so no problem.


gourmetsharon Posted 11 Nov 2009 , 10:17am
post #4 of 8

Thanks ladies!

keflyn Posted 11 Nov 2009 , 10:24pm
post #5 of 8

what's bloom? is that the odd light brown dust that collects?

kathy164 Posted 12 Nov 2009 , 12:01am
post #6 of 8

Do you have an easy ganache recipe that you use? Love to learn it. thanks

gourmetsharon Posted 12 Nov 2009 , 12:10am
post #7 of 8
kathy164 Posted 12 Nov 2009 , 12:20am
post #8 of 8

That perfect. thank you so much!

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