Forum Activity for @emily hutel

Cracking and crumbling ganache

Posted in: Tech Help, Tips, Tricks, Techniques

so i was in a bookstore today reading a very expensive book on chocolate. it said that when adding liquor or butter so a ganache you have to wait until the ganache cools to 94 degrees otherwise the alcohol will evaporate/semi melted butter will wreak havoc with the fat/water levels in theganache. i have always heard never to touch an emulsified ganache until after it sets.... but this is definitely worth a try, it never occured to me that that it would be hot enough to evaporate the alcohol. what do you think?

Cracking and crumbling ganache

Posted in: Tech Help, Tips, Tricks, Techniques

there's so many variables to consider! i did have better success adding some extra cream to the ganache. two of the ganaches were still crumbly, both had liquor and citrus so i'm not sure if either of those is to blame. i'm starting to think that it's because there's not enough fat when i use liquor but that wouldn't make any sense if you have that problem when you use peanut butter. and i can't for the life of me decide about how much agitation. i had to bust out the immersion blender to fix the goat cheese ganache and it turned out great. we need a scientist! i've never had this happen with white chocolate and i've never used milk. does the ganache taste like it's separated?

Cracking and crumbling ganache

Posted in: Tech Help, Tips, Tricks, Techniques

hi cassie,

i am having a similar problem with my ganache. i make small batches of different flavors and also handcut them. i've tried both stirring and whisking to solve the problem with no consistent results. i decided that maybe you were right about maybe just not having enough liquid so last night when i was making ganache i tried adding an extra tsp of heavy cream to each batch (i start with 4 oz of dark chocolate) to see if that made a difference. i'll report back after work tonight. i would love to know if you find an answer to this question! thanks!