My Ganache Isn't Setting. Help!

Baking By MiraCibo Updated 26 Apr 2011 , 3:28am by MiraCibo

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MiraCibo Posted 20 Apr 2011 , 10:48am
post #1 of 4

I used compound chocolate chips to the same weight as I usually break down a bar of chocolate, is compound chocolate different? It's been in the freezer for hours and each time I take it out and lather a layer on it's melting and oozing down the sides of the cake before I even get around. Should I add more chooclate or start again and use this batch as sauce. icon_confused.gif

3 replies
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lapazlady Posted 20 Apr 2011 , 11:24am
post #2 of 4

Compound chocolate is commonly used in candy, but it sounds like it has broken down. I'd suggest just starting over with regular chocolate, and use the compound chocolate mixture as a sauce. Hope all goes well.

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Karen421 Posted 20 Apr 2011 , 12:22pm
post #3 of 4

I agree, and I also think putting it in the freezer, may have cause some moisture (condensation) making it worse. Sorry icon_smile.gif

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MiraCibo Posted 26 Apr 2011 , 3:28am
post #4 of 4

Lovely thanks Ladies. It's sauce and I just went back to the chocolate I usually use. Best to try these things prior to an actual required job I think. Good lesson learnt!

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