Ganache Issue

Baking By lilthorner Updated 3 Jul 2010 , 7:02pm by jqorso

lilthorner Posted 2 Jul 2010 , 3:49pm
post #1 of 15

I made ganache yesterday with 2# of guittard 58% chocolate (semi sweet) and 16 oz of cream.. it looked like the first pic, silky and smooth. I left it on the counter overnight like I am supposed to (right?) and this is what I got this morning.. the little lumps are chocolate like it firmed up funny.. I melted it down, but then of course it's too think to ice a cake with
LL
LL

14 replies
sugarshack Posted 3 Jul 2010 , 12:32am
post #2 of 15

I have had that happen from time to time but do not know why. I remelt it then let it form up again eno0ugh to ice with it.

lilthorner Posted 3 Jul 2010 , 2:46am
post #3 of 15

Thank you Sharon! I did remelt it and I popped it in the fridge.. then I microwaved it in 10 second intervals until it was the consistency i needed (or so I thought) it was too thick but i'll know for next time..

sugarshack Posted 3 Jul 2010 , 2:48am
post #4 of 15

too thick when? u could have kept micro -ing it....

lilthorner Posted 3 Jul 2010 , 3:09am
post #5 of 15

I THOUGHT I micro-d it enough and was scared to go further. As I started to ice I realized it was probably too thick. I have seen 2 tutorials (one on the topsy DVD) but it was awhile ago. I should have watched again. Lol. Luckily it was a wrestling ring cake so it didn't have to be ultra smooth,but I wanted to try it and they wanted chocolate icing.

Im def. more comfortable now that I know what not to do! Lololol

sugarshack Posted 3 Jul 2010 , 3:26am
post #6 of 15

that stuff is very durable. you can heat, thicken, reheat, thicken a lot. as long u dont scorch it, it cak take a lot....

tavyheather Posted 3 Jul 2010 , 3:44am
post #7 of 15

it's called splitting? many things can cause it. It happened to me when I let the cream get too hot. Usually u can re-beat it but sometimes u have to start over

tesso Posted 3 Jul 2010 , 5:59am
post #8 of 15

we had a big discussion on this last week.. I think. here is the link. http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=685062&postdays=0&postorder=asc&&start=0

sorry we get a little off topic toward the end.. icon_lol.gif

on a quick note.. you added your milk mixture too soon, it was way too hot.. that will happen everytime.

lilthorner Posted 3 Jul 2010 , 6:14am
post #9 of 15

actually, at school we called it "breaking" which is what happens IMMEDIATELY after you add the too hot cream.. and in this case the cream was not too hot, it never boiled, it was barely a simmer.. we used to BOIL it and still not have it break..

the ganache was fine for hours after it was made..

sugarshack Posted 3 Jul 2010 , 6:28am
post #10 of 15

right, the little lumps come hours or the next day. it has happened to me too. I just remelt, firm up again and use....

tesso Posted 3 Jul 2010 , 6:36am
post #11 of 15

yah, the lumps show up the next day on me too, but only when I dont have my milk mixture around 100 degrees. icon_confused.gif maybe humidity is playing a part too? I also make my own heavy cream, maybe it is the butter that has stopped mine from forming lumps...hmm.. a mystery.. YEAH!! get to experiment some more !!

I wish you guys had been in on our discussion last week.

sugarshack Posted 3 Jul 2010 , 7:04am
post #12 of 15

it doesnt happen evry time for me, and i do not measure the temp of my cream... could be!

jqorso Posted 3 Jul 2010 , 8:09am
post #13 of 15
Quote:
Originally Posted by tesso

I also make my own heavy cream.




I've never heard of that? If you don't mind, how do you do that? TIA

tesso Posted 3 Jul 2010 , 2:00pm
post #14 of 15

Ingredients:
3/4 cup milk
1/3 cup butter
Preparation:
1. Melt the butter.
2. Pour it into the milk, and stir.
3. Use in place of one cup of heavy cream

yah it is that simple

jqorso Posted 3 Jul 2010 , 7:02pm
post #15 of 15
Quote:
Originally Posted by tesso

Ingredients:
3/4 cup milk
1/3 cup butter
Preparation:
1. Melt the butter.
2. Pour it into the milk, and stir.
3. Use in place of one cup of heavy cream

yah it is that simple




Beauty! Thanks tesso!

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