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Is there any way to de-chunk my ganache? - Page 2

post #16 of 31
Quote:
Originally Posted by PiccoloChellie

I am so trying the homemade heavy cream next time I make ice cream. No idea if it'll work, but if it does... icon_biggrin.gificon_biggrin.gificon_biggrin.gif



oh it works!!! if you like peaches you have got to make peaches and cream with it !! I have an ice cream maker and use it all the time. oreo is fab too !! or choc chip.. okay if it is ice cream I am all over it !! icon_lol.gificon_biggrin.gificon_lol.gif
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
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laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
post #17 of 31
OH HELL...I tried to make ganache and have sat here wondering why the darn thing won't thicken... When I read 2:1 ratio, I must have misunderstood. I thought it was heavy cream to chocolate. Now I know why its so watery!!! well, creamy...

Can I fix in the AM? or should I go get it off the counter and start now. I was going to put this on my husbands "requested" cake. The man never eats anything "unhealthy" and he doesn't buy into my mentality that cake is a large percentage of protein and dairy! Okay, so that is a stretch...but please, let me know if there is anything I can do to fix!!
Cake = sweet indulgence
Cakes by Chris = indulgence with attitude!
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Cake = sweet indulgence
Cakes by Chris = indulgence with attitude!
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post #18 of 31
Quote:
Originally Posted by tesso

oh it works!!! if you like peaches you have got to make peaches and cream with it !! I have an ice cream maker and use it all the time. oreo is fab too !! or choc chip.. okay if it is ice cream I am all over it !! icon_lol.gificon_biggrin.gificon_lol.gif



It does?!?!? *falls over dead*

Oh man, I am all about the ice cream maker. Cookies n cream...peanut butter chocolate... chocolate cinnamon... choco covered pretzel... coconut... sweet tea... coffee....
I made my Grandpa a big batch of coconut-pineapple-orange-almond for tomorrow, and I'm making my fella vanilla-pomegranate once the bowl finishes refreezing. After that (thank you very much) will be peaches n cream with the much cheaper homemade heavy cream method. And then chocolate cinnamon. And then....man, I'm glad it's summertime. icon_biggrin.gif
post #19 of 31
Quote:
Originally Posted by jerseygirlNga

OH HELL...I tried to make ganache and have sat here wondering why the darn thing won't thicken... When I read 2:1 ratio, I must have misunderstood. I thought it was heavy cream to chocolate. Now I know why its so watery!!! well, creamy...

Can I fix in the AM? or should I go get it off the counter and start now. I was going to put this on my husbands "requested" cake. The man never eats anything "unhealthy" and he doesn't buy into my mentality that cake is a large percentage of protein and dairy! Okay, so that is a stretch...but please, let me know if there is anything I can do to fix!!



Remelt it gently, and add more chocolate to equal two parts choco to one part cream. It'll be fine. icon_smile.gif
post #20 of 31
It can be saved. you just need to add more chocolate. you can warm your ganache up in the morning, put in microwave to get a little hot, or as brandi suggested you can warm over a hot water bath, then pour that over your added chocolate and start whisking away. icon_biggrin.gif
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
post #21 of 31
Thread Starter 
Thanks for all the responses! I use a 2:1 ratio by weight. So I used 2 lbs. chocolate and 1 lb (which is about 2 cups) heavy cream. I'll try the food processor first since I need it for today and don't want to wait for it to cool down. If that doesn't work, I'll try reheating it.
post #22 of 31
What is the ratio for ganache under fondant to make the fondant smooth?
"cake today...diet tomorrow"
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"cake today...diet tomorrow"
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post #23 of 31
Thank You... I am about to salvage my ganache goof!!!
Cake = sweet indulgence
Cakes by Chris = indulgence with attitude!
Reply
Cake = sweet indulgence
Cakes by Chris = indulgence with attitude!
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post #24 of 31
Interesting tip about using a spoon vs. whisk! I'll try a whisk next time! Do you guys put it in your Kitchen Aid? I usually let it sit for 5 min and then stir by hand with a spoon.

And about the ICE CREAM maker... icon_biggrin.gif What kind do you guys have? I don't know anything about these & my BIL gave me one years ago & I have never used it?! I think it only makes soft serve? But I'm not sure icon_confused.gif I always thought it was one of those cheap-o ones...but like I said, I really have no idea LOL!
post #25 of 31
I use a wisk when I add in the heavy cream.. then i chill it for a little while, then into the KA to whip for frosting.

I have a Revel (sp?) brand ice cream maker. It is an old one and it makes hard ice cream not soft serve. Personally I HATE soft serve ice cream.
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
post #26 of 31
I have the ice cream maker attachment for the Kitchenaid. Love it. You get a soft serve type consistency when it's first out of the machine, then once you put it in the freezer it's hard ice cream. It makes 2 quarts at a time and if your freezer is cold enough, you can do 2 batches a day.
post #27 of 31
Quote:
Originally Posted by Loucinda

I would just rewarm it, and stir until they are gone. I have had it happen once before, and that fixed it.



This. I find I get lumps just because all the chocolate hasn't melted. Microwave for 30 seconds and stir. Repeat until lumps are gone.
post #28 of 31
OMG a KitchenAid attachment for ICE CREAM?!?! icon_surprised.gif Wow! I gotta get that!!!
post #29 of 31
I went to a class today and when the chocolate in the ganache hadn't melted entirely the instructor put the bowl in a warm water bath and then plugged in . . . an immersion blender! It became beautifully silky smooth ganache in a jiffy. As long as you keep the blender head under the surface it won't whip any air into it (if you want to keep it un-aerated).

Today was my first ganache experience so I'm excited to try it on my own. Thanks to all of you for your help and tips!
post #30 of 31
You know, one of these days I'm going to have to actually measure something to see how it works out! icon_lol.gif I just put the whipping cream in a pan, heat to barely boiling, then dump the chocolate in the pan ... beat with a whisk. Too thin? Add more chocolate. icon_biggrin.gif Lumpy? Set it back on the burner for a few seconds to let the chocolate melt some more.

This "measuring" thing .... is it a new fad?

(from your lovable "until it looks right" cook!) icon_lol.gificon_lol.gificon_lol.gificon_lol.gif
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