Has My Chocolate Seized?

Decorating By Shortkaik Updated 17 Sep 2014 , 1:17pm by costumeczar

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Shortkaik Posted 17 Sep 2014 , 12:27pm
post #1 of 2

Last night I was trying to make a big batch of ganache to use for covering a cake.  I don't make ganache often so I'm not that familiar with the proper consistencies.  I heated the cream on the stove and then poured it over the chopped chocolate and let it sit for a couple of minutes before stirring to melt the remaining chunks.  It seemed to all melt but became a bit grainy looking, but still stirrable like warm ganache.  I heated it a little more in the microwave in a few small bursts but didn't want to overheat it, and that didn't seem to help.  I let it set on the counter overnight and it did set somewhat, it became thicker and the top was a bit hard to break through with a spatula, but it was still very grainy.


My googling has told me: 1) You can fix grainy ganache by adding more cream or chocolate. but also: 2) You cannot fix seized/burnt ganache.  How do I know if this is 'seized' or just grainy?  Is it worth trying to save or should I start over?  I don't want to waste even more chocolate and cream trying to fix something that can't be fixed!


Edit to add:  I forgot to take a picture, but this is about what it looked like last night when I left it:



1 reply
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costumeczar Posted 17 Sep 2014 , 1:17pm
post #2 of 2

If it seized you'll know...It basically turns into a huge hard lump that you can't stir at all. If you can still stir it then try adding more hot cream like the article said.

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