post #16 of 16

I found this thread because I have a problem. I usually make equal parts cream/choc ganache, then cool overnight and whip. Lately though it won't whip. It takes only seconds before it separates, goes grainy, as "if" i have over whipped it. But i haven't over whipped it. I think it might have something to do with the cream fats and chocolate fats not amalgamating at some point? or is my fridge too cold, and its freezing it, which could make this happen?