Does anyone know how to mend a split ganache?
Tryed to do a dark chocolate lemon ganache and it was totally ruinned.. Read somewhere that it could be caused by adding the chocolate to the cream and not the other way around... Could that be it?
It is difficult not knowing your formulas and methods. If you are mixing at too low a temp, it can break, or if your ratios are off. In general, if I have a ganache that breaks, or looks like it might, I just stream some water into it as I am mixing. This will smooth it out. I'm sure it has to do with water in fat, or fat in water emulsions.