My Ganache Looks Curdled! Please Help!

Baking By letsgetcaking Updated 26 Mar 2017 , 11:30pm by bubs1stbirthday

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letsgetcaking Posted 25 Mar 2017 , 8:18pm
post #1 of 4

I whipped up a beautiful ganache that looked smooth and fluffy. I decided to add a pinch of salt because I thought it was too sweet, and the recipe said you could add salt if desired. Did I add it too late? Is there anything I can do to salvage this stuff?

3 replies
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bubs1stbirthday Posted 26 Mar 2017 , 12:34am
post #2 of 4

Can you post a picture of the ganache? I am having trouble picturing what you mean.

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letsgetcaking Posted 26 Mar 2017 , 1:24pm
post #3 of 4

Sorry, I didn't take a picture. After a Google search, I found something that said to heat a couple of Tablespoons of corn syrup to boiling and slowly add that to small amounts of the broken ganache. It did look much better after that and whipped up again. It still had uneven coloring, but it tasted good and looked okay enough to use. 


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bubs1stbirthday Posted 26 Mar 2017 , 11:30pm
post #4 of 4

If you mean that it split and the oil separated you can also try adding a little more cream and once you get it back together you can add a little more melted chocolate to correct the ratio again.

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