My Ganache Looks Curdled! Please Help!
Baking By letsgetcaking Updated 26 Mar 2017 , 11:30pm by bubs1stbirthday
I whipped up a beautiful ganache that looked smooth and fluffy. I decided to add a pinch of salt because I thought it was too sweet, and the recipe said you could add salt if desired. Did I add it too late? Is there anything I can do to salvage this stuff?
Sorry, I didn't take a picture. After a Google search, I found something that said to heat a couple of Tablespoons of corn syrup to boiling and slowly add that to small amounts of the broken ganache. It did look much better after that and whipped up again. It still had uneven coloring, but it tasted good and looked okay enough to use.
If you mean that it split and the oil separated you can also try adding a little more cream and once you get it back together you can add a little more melted chocolate to correct the ratio again.
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