My Ganache Is Chuncky

Baking By cai0311 Updated 28 Aug 2010 , 5:38pm by step0nmi

cai0311 Posted 28 Aug 2010 , 4:53pm
post #1 of 4

I use a 2:1 ratio for dark chocolate and a 3:1 ratio for white chocolate to make my ganache. When the ganache is in liquid form it is very smooth, with no lumps. But when I let the ganache set so I can spread it on a cake lumps form. Not big lumps, but small ones that make it impossible to get my ganache smooth so I can cover the cake with fondant.

How do I prevent the lumps from forming?

3 replies
kansaslaura Posted 28 Aug 2010 , 5:08pm
post #2 of 4

Did you add grated chocolate to hot cream? I've heard of lumps forming when people tried to combine melted chocolate and cream. Also, cream was used, right, not a creamer which may contain water which would cause the chocolate to seize??

cai0311 Posted 28 Aug 2010 , 5:21pm
post #3 of 4

The chocolate was melted, that could very well be the explanation. The past several times I have used melted chocolate and that is when I started having problems. The only reason I melted the chocolate is because I bought a huge bag of chocolate which melted into one large piece of chocolate by the time I got home. So to get the chocolate out of the bag I have been melting it and pouring it out as needed.

Thanks for the info!

step0nmi Posted 28 Aug 2010 , 5:38pm
post #4 of 4

oh...I was going to say that the chocolate wasn't fully melted into the cream icon_confused.gif I guess that's not the case here. Always used shaved chocolate or chocolate chips icon_smile.gif good luck with the next batch!

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