Grainy And Dull Ganache - Help!!

Baking By millionairess Updated 11 Sep 2010 , 2:17pm by LindaF144a

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millionairess Posted 18 Jul 2008 , 11:00am
post #1 of 6

Lately the ganache which ive been making has been grainy and when poured onto the cake becomes dull after awhile. I ve done ganache so many times but somehow its not been working out well the last few times. can anyone help!!

5 replies
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grama_j Posted 18 Jul 2008 , 11:14am
post #2 of 6

What recipe are you using ?

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Mike1394 Posted 18 Jul 2008 , 11:29am
post #3 of 6

Sounds like over heating, or water got in the choc. Cornsyrup=shiney


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pastrylady Posted 18 Jul 2008 , 3:23pm
post #4 of 6

Ganache is basically an emulsion of melted chocolate in cream. The emulsion can break down if it is overheated or heated unevenly. A broken emulsion will look grainy and will set with a dull finish. Water shouldn't bother ganache since there is water in the cream.

There are a couple of ways to try and rescue your ganache. The best way is to warm it gently until it is melted but not hot. Then run it in a food processor until is smooth and glossy. If you have an immersion blender you can use that.

Corn syrup will help with the glossy finish, but if the ganache is broken you have to re-emulsify it.

Good luck...

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tinygoose Posted 10 Sep 2010 , 4:39pm
post #5 of 6

So glad I found this thread. No time to run to the store and do it again. thumbs_up.gif

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LindaF144a Posted 11 Sep 2010 , 2:17pm
post #6 of 6

I can attest that what pastrylady posted works. That's how I rescued my last batch.

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