Why my ganache was fail ???

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him
@him
02/15/14 03:01:21
8 posts

I usechopped chocolate then pour hot cream in bowl stay at 1 minutes and then stir the chocolate mixture but some chocolate have not melt. I reheat the chocolate mixture then result is split. Next I try use to half melt chocolate to do, but this time I stir the mixture better than first time, but when I put butter into mixture to stir, split is happening. why? Thisrecipe use chocolate 1:1 cream and alsochocolate 2:1 cream

How can make your success ganache, Thank


updated by @him: 04/10/15 13:16:33
Mark J Sciscenti
@mark-j-sciscenti
02/16/14 12:44:49
33 posts

Hi. Try melting all the chocolate in a double boiler (bain-marie) on low, then take off the heat, let cool for a few minutes. Warm the cream up to just lukewarm, about 98f then add it all at once to the melted chocolate and stir in until uniform and thick. Let it set up in the refrigerator.

Good luck!

-Mark

him
@him
02/17/14 23:13:36
8 posts

Thank Mark, but ganache can be set up in refrigerator?

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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.