Lumpy Ganache

Baking By SammieB Updated 20 Jul 2011 , 1:02am by cakestyles

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SammieB Posted 20 Jul 2011 , 12:51am
post #1 of 2

I made chocolate ganache tonight. I don't make it often, but I've never had this problem before. I used a 2:1 ratio chocolate to heavy cream, poured the slightly It came together fine, but I noticed some lumps in it, maybe like chocolate that just refused to melt. Should I reheat in the microwave and stir some more to see if it will become smoother? I'm planning on whipping it anyway, but I wasn't sure if it would make a difference or not. Thanks!

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cakestyles Posted 20 Jul 2011 , 1:02am
post #2 of 2

Yes you can microwave it at short intervals (like 5 to 10 seconds) at a time and stir.

It probably won't take much longer than 10 seconds to get it all melted and smooth.

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