Help... Gritty Sperated Ganache Disater

Baking By erilay Updated 27 Mar 2010 , 2:48am by prterrell

erilay Posted 25 Mar 2010 , 9:43pm
post #1 of 21

Help... I made my normal ganache 3 to 1 for white chocolate. I am going to cover the cake with it then faondant. I left it on the counter for 2 days instead of 1 and now it is a mess. It looks slightly curdles but tastes fine. I need to use it now. Can I fix it somehow??? What did I do wrong? I used an imersion stick blendre sightly when I made it tl make it smooth. Is this the problem?
Do I have to start over??? icon_sad.gif

20 replies
prterrell Posted 25 Mar 2010 , 9:52pm
post #2 of 21

Try reheating it gently in the microwave on 50% power for 30 second bursts, stirring in between.

erilay Posted 25 Mar 2010 , 10:05pm
post #3 of 21

I did a test batch like that and it looks better but a little gressy. It is way better than it looked before though... Thanks so much for the quick help. I guess I have to wait now. When u first make it it says leave on counter over night. DO I have to wait that long again u think? I wanted them ganached yesterday.... I hate curve balls. lol.

erilay Posted 25 Mar 2010 , 10:07pm
post #4 of 21

I don't see 50 % on the mic. Would a double boiler be too much?

erilay Posted 25 Mar 2010 , 10:18pm
post #5 of 21

never mind I found the button. The ganache almost looks like I added to much cream. I did 31.5 onces choc. 10.5 onces of heavy cream. Now that I am thinking of it - it did melt better and quicker than usual. I weighed the ingrediants so I am not sure how I scrued up. It looked a bit gritty when I first mixed it but then it wen t away when it was combined.

Has this happened to anyone before? I am so confused as to what went wrong...

THanks again for the help so far. icon_smile.gif I hope it works out. I have to wait and see. If anyone thinks I should just start over please let me know while I still have a little time left to do it. Thanks.

prterrell Posted 25 Mar 2010 , 10:24pm
post #6 of 21

I would try chilling it in the fridge for a couple hours instead of on the counter. I always chill my ganache in the fridge. Of course, you could always pour it over the cake once it has cooled a bit, so it's thickened but still pourable.

erilay Posted 25 Mar 2010 , 10:31pm
post #7 of 21

For under fondant? Is that ok to do? I usually spread it on.

It looks so much better though. It is very smooth but almost to light. should I add more melted choc or just fridge?

Thanks so much. You saved me from a lond night of redo's.

prterrell Posted 25 Mar 2010 , 11:11pm
post #8 of 21

I don't see why not. All you're really doing is creating a bonding surface to hold the fondant to the cake. I'd try sticking it in the fridge for an hour and seeing how it is. If it still seems too light, you can always reheat and add more chocolate then.

erilay Posted 26 Mar 2010 , 1:37am
post #9 of 21

It is back to a mess. I put in fridge and warmed slightly. It is all grainy again... icon_sad.gif

prterrell Posted 26 Mar 2010 , 3:07am
post #10 of 21

What the heck? icon_confused.gif Okay. I am stumped. That is simply NOT behaving the way it is supposed to! What brand of white chocolate were you using? That's the only thing I can think of at this point.

erilay Posted 26 Mar 2010 , 4:42am
post #11 of 21

Nestles white morsels. The only other thing is that after I poured in the hot cream I mixed it fairly quickly. Usually I wait 5 min and then mix but I did not. Also I used an imersion blender for 1 minute. I have done that before though.

ladyk333 Posted 26 Mar 2010 , 5:04am
post #12 of 21

Hi, I just had this happen last night and I referred to a trouble shooting page I have for ganache. It says that it may become grainy as a result of being "overmixed or overagitated". Steady, gently mixing is needed to reduce the fat to tiny droplets. Your immersion blender could be the culprit. Also, mine was separating - getting greasy on top. So, my notes suggested that was from the "temperature of ingredients not being compatible". It said to add a small amount of cold cream and stir very gently. So, I added the cream slowly, stirred it helped some. I then thought, What the heck" and put it over a double boiler for a little bit and slowly stirred (with a small silicone spatula) and voila, it came back together.

This info was from the baking911 website - just google it with ganache in there. She has lots of great tips!

Good luck!

erilay Posted 26 Mar 2010 , 5:16pm
post #13 of 21

What web site?

Great tip I am going to try. I def. over mixed... what a bad cake to do it on also. It is so important.

SaraVaughn Posted 26 Mar 2010 , 6:47pm
post #14 of 21

Hersheys chocolate is not meant for making ganache. I always use a good melting waffer. The hersheys has too much oil in the chocolate.

ladyk333 Posted 26 Mar 2010 , 6:59pm
post #15 of 21

I can't believe I didn't include the website - must've been tiresd! It's the baking911 website. Very helpful!

ladyk333 Posted 26 Mar 2010 , 7:02pm
post #16 of 21

Wow, I just checked my post and it won't allow me to put in the website name. It keeps editing it out and I don't know why? I will try to write it differently! Baking nine one one - maybe that will work. I can't see why it won't let me share good information . . .

erilay Posted 27 Mar 2010 , 12:39am
post #17 of 21

How funny I thought u might be a bit nuts when I read it without the web site again. lol.
I love that site. SO much info on it.

I tried pushing it through the sifter and it really heped. not perfect but a lot better... a lot... thanks so much. I looked it up and did not get half the info I got here. Thanks again.

ladyk333 Posted 27 Mar 2010 , 12:45am
post #18 of 21

Ha! I'm sure I did look a little nuts! I'm glad I checked. I'm glad to know that straining it did work somewhat - that was the one thing I didn't try with mine. I have a bunch of cupcakes with ganache on top to make for Easter and I'm praying for a good ganache day! From now on I think I'm going to leave the ganache for last so that I can pour it on while it's still warm and not have to reheat it. I seem to mess it up at that stage. I've done the whipped ganache before as a filling - I wonder if things aren't going well with regular ganache if you can just whip the heck out of it and get a totally different but tasty end result . . .

prterrell Posted 27 Mar 2010 , 1:25am
post #19 of 21

Oooh! I am so sorry! icon_redface.gif I assumed that you were using real white chocolate. The white Nestle's morsels are NOT real white chocolate (they do not contain cocoa butter). You need the cocoa butter in real chocolate in order for ganache to work. I only use Lindt brand white chocolate for making white chocolate.

ladyk333 Posted 27 Mar 2010 , 1:34am
post #20 of 21

Good to know. I have Bernard Callebaut available here, so I never have to try other chocolate!

prterrell Posted 27 Mar 2010 , 2:48am
post #21 of 21

ooooh, callebaut is good stuff!

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