Not long ago, my large amount of Ganache was separated and I found out about your channel while trying to find a solution. With the help of your video, I used all of Ganache without throwing it away. Thank you. :-)
I'm so glad to hear! Thank you for the nice comment and glad the video has helped you. Reach out again if you have any questions. All the best, Chef Zach
Thank you ! Never made it, and I bought expensive chocolate. Suddenly there was fat on top and I hat no idea what to do. Putting more liquid into it did the job.
you just saved me, I was following a rather unclear recipe, and my ganache separated... Thanks to your tips, it came to life and I was able to make it! I was so worried about throwing all the chocolate away
Hello! Thank you so much for your comment. Each comment helps others. I'm so glad to hear the video helped you save your chocolate. Do visit back here with additional comments should you need any other chocolate help. Chef Zach
Thank you!!! You've shown me how to save my ganache. My mistake was, that I used 85% chocolate in a recipe that called for 70%. I am new to baking, and trying to decorate cakes sooo, Thank you again soo very much!!
Thank you so very much. I've made Ganache 100s of times and this was my first time of over heating it. I cooled it and added milk bit by bit as I was using 80% Dark chocolate. Absolutely grateful for your help 😁
That's great! Creating your own recipes is the best way to learn how to work with chocolate and its peculiar properties. It will teach you a great deal. Keep experimenting, and post your results back here, as I'd love to hear more. All the best, Chef Zach.
Amazing! I'm so glad to know these tips! Very helpful! By the way, I love the amount of information you include in these brief-but-effective videos by breaking them down to bite-sized pieces of knowledge, which is easily stored in my 96%-full brain. 😁 Kudos!
Thank you for your videos. I started baking and making homemade candies (mostly chocolate based) when my children were young. It was cheaper since I was a single mom. After years of trial and error (no videos available way back then), I started selling them part time. I didn't make enough to be able to quit my job, but the people who purchased from me smiling and moaning sweetly from the joy made me want to do more. I now watch videos like yours to learn more and boy was I so not educated. I only had the local library for my material or PBS shows. I wanted you to know your a God send for a person like me who is thirsty for knowledge but can't afford to pay for it. I'm glad to have your voice in my ear. Again, thank you. God Bless you in your life and the lives you touch.
Thank you! That’s a very touching story and so glad you find the videos helpful! Just keep baking and candy making and don’t be afraid of mistakes - they teach you a great deal too and make you an expert.
You're welcome! I'm glad it was helpful. I'll continue to post videos that are informative for people to refer back to and develop a better understanding. I'm working now on a new video and hope to have it posted soon. Thanks again!
@@dallaschocolateclasses2024 Thanks for replying to my question. Yes, I am wanting to make a really good water ganache with a reasonably strong (but not overpowering) flavor of whiskey or rum. I have not yet found a recipe, though I am sure they must exist. Anyway, I figure that if anyone knows about these things, you do.
Hi T S -- I do not have a specific recipe for that at this time, but what you can do is this: melt chocolate and begin adding water to it (remember, a little bit of water makes it seize, but this is only because there is not yet enough water in it; keep adding a little at a time until it's finally emulsified and the texture you want. It will smooth out once enough water has been added). As you introduce water also introduce whiskey, to the strength you want. You'll have to pay attention to the texture of the chocolate during this process so that it sets at the texture you need for your application. How much water/whiskey you introduce will also depend on what percentage cacao of chocolate you choose to use -- It's all a balance of liquid to fat to achieve the emulsion you want while paying attention of course to the flavor along the way. There is nothing to say you can't start with whiskey first rather than water -- if you want a powerful whiskey flavor. Let me know your results!
You can always fix a ganache! if it's grainy (fatty), just keep adding more liquid a little at a time until it comes together (using a whisk you immersion blender). Worst case, you can add a good deal more liquid and get it into a sauce-like consistency and use it just for that. Ganaches are emulsions, but also they take on certain consistencies for what you need them for.
Hi Matt -- Thanks for your question. There are a couple of options: 1). You can simply melt solid chocolate (with cocoa butter), but if you do this, you should melt it at the lowest possible temperature (mid-90s F), melting it over your heat source only partially, then stirring it off the heat to melt the remainder and while doing so adding about 25% more of your weight of the chocolate in finely chopped chocolate (this is a quick tempering method; it allows you to keep as much of the stable crystals present in the cocoa butter while keeping the chocolate fluid for dipping so that it sets well). Stir until the chocolate is fully melted. Ideally, you'd want it at 90F when dipping. The point here is to simply melt without overheating it so that the chocolate doesn't develop fat bloom a few hours later. For this, I'd recommend going with a noncouverture chocolate to reduce any potential for severe fat blooming. Also, don't coat the end of your biscotti with too thick a layer of this chocolate (trapping heat in chocolate with cocoa butter that's trying to cool can also cause blooming). Note that if you do melt chocolate (with cocoa butter) and overheat the chocolate, you will more than likely notice fat bloom on them developing in 2 to 24 hours, which is not desirable. 2). Melt chocolate (with cocoa butter), but add a vegetable fat to the melted chocolate. Here is one ratio: 1 1/2 cups to 2 tablespoons shortening. You can also add a neutral oil or expeller pressed refined coconut oil. Adding shortening or other such fats allows the chocolate to set (it will never reset to its full snap like tempered chocolate, but that's not necessarily what you need on biscotti) and not come off on your fingers. Once your biscotti are dipped you can set them in the refrigerator for a few minutes just to help set the chocolate more quickly. Do report back and let me know what you try and how you like your results. Thanks for the question! Did you have a particular approach in mind? All the best, Chef Zach
What is the best ratio of heavy milk to chocolate when using 72% ghirardelli. I made two batches tonight and they both seized up and separated. The oil pooled on top and I couldn't get it right; so frustrating.
Hi Maude -- thanks for posting this question. Let me ask you a couple of questions first to ensure I understand exactly what your approach was: when you say "heavy" milk I assume you mean "whole" milk correct? Whenever we work with higher fat chocolates (generally above 70%), the emulsion can get trickier, especially if we use liquids (such as whole milk) which also contain a good bit of fat. Can you describe to me how you melted your chocolate? Did you also incorporate butter?
@@dallaschocolateclasses2024 Thanks so much for responding. I used a product called heavy whipping cream. I heated it in a small pot on the stove until it was just starting to bubble. Then I poured it over my broken up 72% chocolate. I let it sit for a minute and then gently stirred it. It looked fine at first but at some point it turned gritty and separated. I didn't add butter, only those two ingredients.
Thanks, Maude -- it sounds like to me that your recipe did not have enough liquid, causing the fat to coalesce (essentially fall out of suspension in the emulsion), and therefore separate. Would you be willing to share your exact recipe here (the quantities and ingredients) so that I can see what your ratios are like? I'll also be happy to test it for you using that chocolate.
I’m so glad to hear that Jasmine! I’m publishing the videos to help people so I’m so happy it helped save your special Christmas cake! All the best, Chef Zach
Hi Nahan -- Thanks for submitting your question. When working with ganaches, whether they are for decoration purposes, glazes, cake fillings, truffles, etc., the approach to their emulsion is fundamentally the same, so if you have a ganache that is used for decorating purposes, then the points in this video will apply. Does that make sense? Ganaches intended for decoration (piped stars and other shapes) are generally thick, so that when they are piped, they will hold their shape well at normal room temperature. Thicker ganaches can sometimes be, therefore, higher in fat because the quantity of chocolate to the quantity of liquid is generally higher. Higher fat ganaches have a tendency to "break" (separate) more easily, so your emulsion may be a little trickier, but follow these same principles in this video if you ganache does break. If you have any problems, be sure to continue to post here your specific recipe, approach, etc., and I'll be glad to continue helping you with your specific recipe and goal. All the best, Chef Zach
@@dallaschocolateclasses2024 I'm really thankful for your brief explanations and also I'll look forward to follow your way. thank you soooo much chef zach🤗❤
I never use to have issues with my ganache but since I started using the heavy cream from Costco that is a little thicker than what I used to use, I started having problems. Does that mean I have to use less cream but the same amount of chocolate like I used to?
Hi Gigi -- Thanks for your great question and for using my video. I hope you found it helpful. Most standard grocery store heavy creams are 5 grams of fat per tablespoon, but there are a couple of brands that may be 6 grams of fat per tablespoon -- so they contain more fat. Check the nutritional label. If the Costco brand is a higher fat cream than what you normally use then you probably now have more fat in your recipe and therefore you could have separation where you see it not fully emulsifying. If you feel the fat content in your ganache is higher than normal, slowly introduce warm whole milk (less fat) in small quantities until you see the ganache consistency correct. Milk introduces more water, which may be needed, but less fat so it could correct your separation problem. Remember it's always finding the correct balance of fat to water in your total recipe to achieve the best emulsion (smooth and creamy). But keep in mind if you change your chocolate also and use higher or lower percentage cacao each time, this also changes your formula. The best thing to do is to test by keeping everything else consistent and changing only 1 ingredient at a time so that you can keep track of what makes an impact. For example, use your same recipe, your same exact chocolate, but test the recipe with the Costco cream and then with your usual cream. You'll compare these results so that you can see the difference changing just the cream may make and prove that the cream is the difference. Does that make sense? Please do try your comparisons and post them hear as I'm happy to continue helping you to nail it down!
Hi Chef Zach! I have a question, why is it so difficult to make a really dark chocolate ganache? I like my ganache incredibly bitter and every time I try to use my Callebaut 80% it gets all oily and a little slimy. I don't have any issues with my 33%, 58%, and 70% chocolates. My ratio is (2:1 two parts of chocolate to 1 part of cream 35% fat).
Hi Cassandra -- thanks so much for your great question! The higher percentage cacao ganaches (anything generally above 70% cacao) are much more of a challenge to get the emulsion correct. If you started with a recipe that used a lower percentage cacao chocolate and converted it using the same amount of chocolate but a much higher percentage cacao chocolate -- such as the 80% -- then yes your emulsion might break. What you have to do is work with your liquid base and continue to add warmed cream and stir it in until your emulsion is finally smooth and creamy (By the way, when using dairy in your ganaches, they can "mute" the flavor of the chocolate, so if you want a very intense, bitter flavor to your ganache you might try emulsifying with water instead of dairy.) Just take the base recipe you started with and if you see the sliminess, just keep working in a little more of the warmed cream (generally a tablespoon at a time) and keep incorporating it until the texture changes. You might even try milk instead, which is lower in fat than cream. Please do report here on your results! I'd love to know! Chef Zach
That’s great Keith - so glad it worked for you. And you did the right thing regarding maybe adding milk instead of more cream since milk has less fat, which sometimes helps the emulsion better. All the best, Chef Zach
@@dallaschocolateclasses2024 Yes it really helped.. I'm a homebaker and messed with ganache ..But this video was way too perfect 🥺.Are you on insta?I wanted to share my creation!
Hello and thanks for your question. In the video Land O Lakes heavy whipping cream was used, which is 5 g of fat per tablespoon. Please let me know if you have any problems and I’ll try to assist thank you!
Hello Aastha -- thanks for the great question. A broken ganache isn't a "spoiled" ganache, it's simply a ganache that has separated (the fat has separated from the liquid). The negative impact is that the texture may not be good, so when the ganache sets it may be grainy, not spread correctely, etc. If your ganache is separated because it overheated, you might taste it just to make sure the flavor wasn't ruined, however. If not, and if you enjoy the flavor, you should be able to still use the ganache although it might not give you the best performance. I hope that helped!
Hello! Thanks for your question. If you use dairy in your ganache (whether milk or cream, etc.), then at room temperature if you're in a cool, dry environment, your ganache will last 5 to 6 days. In the refrigerator, you an store a dairy-based ganache from anywhere between 10 days to 2 weeks (well covered, airtight). You can also freeze it for many months. I recommend that you place it in a freezer bag, press out all the air, and double bag it to keep it as air tight as possible. I hope that helps! Let me know if you have more questions. All the best, Chef Zach
Hi Vernetta -- Thanks for the question. The answer to your question is "maybe." Ganaches can be formulated (a ratio of cream:butter:chocolate in standard recipes) so that they are creamy and spreadable at room temperature, so in that way, no, ganaches do not "harden" on cakes at room temperature. However, that being said, some ganache recipes may result in a ganache that is quite firm (as chocolate sets up it firms up, so a ganache with a large amount of dark chocolate could become firm), and if the room is cool enough, it may harden to the extent that makes slicing the cake difficult. Ganaches formulated to be icings are generally soft and spreadable at room temperature and remain on the cake as you would expect an icing to. Ganaches formulated to be glazes should be soft enough to easily slice through. Can you provide some more detail on what your ganache is intended for? An icing or glaze? Are you wanting it to be firm? Thanks again, Chef Zach
@@dallaschocolateclasses2024 Thank you so much for your prompt response. I live in a tropical country and iwould like to use the ganache as a frosting on my chocolate cake but at the same time i really would prefer for the ganache to be firm when cakes are cut and package for distribution.....I thankyou for you very helpfull information on this subject
You're welcome! I'm not clear on what you mean for distribution (wrapping for shipping or just placing in a box for someone to pick up), but if it makes sense for what you're doing you might try refrigerating the cake so that the ganache hardens, then packaging/shipping/delivering, with instructions to the customer that the cake should be allowed to come back to room temperature for the creamiest texture.
Can we imply the same process in white chocolate ganache...bcos I tried the same but it splits more ...what can I do to fix it .Thank u so much in advance
Yes, in a white chocolate ganache (a real white chocolate that contains cocoa butter, not the confections with palm kernel oil) the same principals apply: an appropriate fat-to-water ratio to create the smooth creaminess. Real white chocolate contains sugar, cocoa butter, dairy, and usually vanilla. Remember, too, that overheating can cause splitting and that white chocolate is more sensitive to heat than milk or dark chocolate, so needs the lowest warmest temperature so try your emulsion at temperatures that are delicately warm. If you feel temperature (overheating) isn't the issue, try slowly whisking in small warmed amounts of your liquid until it comes together again. It will be easy to thin out your white chocolate ganache too much since its texture is the softest among milk, dark, and white, so just introduce very small amounts of your warmed liquid at a time. A white chocolate ganache which has been converted from a dark chocolate ganache recipe (same chocolate and liquid quantities) will require more chocolate to achieve the same texture as the dark chocolate ganache, just FYI. Great question and thanks for commenting! Do comment more on your results as you work to correct it. I will be interested to know your results and what you continue to experience! Maybe we can get it solved here for you. All the best, Chef Zach
Thank you so much sir for detail explanation ...probably I added hot cream to my spoilt gananche..that's why it became more spoilt😫...I will try to correct it and send u the pic..thank you for your support
I want to know one thing...real pure milk and white and dark chocolate ( i m not talking about cooking chocolate) melt so fast..if i make small chocolate from it...can uh tell me , how to fix it??
Hi Het Shah -- thanks for your comment and question. I want to ensure I understand your question, so if you can clarify what you mean by "small chocolate" that would be helpful. However, I will answer based on what I think you are asking: If you mean "if you make a small amount of chocolate ganache," then all the principals from this video are the same. You are correct, all chocolate (which contains cocoa butter) has a low melting point -- just below body temperature, so around 95F (35C). Milk and white chocolate will melt more quickly, too. You have to melt chocolate carefully to ensure you don't overheat it which could cause it to burn. You can melt it rather quickly if you watch the temperature and try to keep it no hotter than, say, about 115F (46C), to be safe (110F/43C for milk and even a little lower for white). This will give you enough heat to melt it rather quickly but also ensure you don't risk burning it. The smaller your quantity of chocolate that you are melting, the faster it will melt of course and the more you have to watch it to ensure it doesn't get too hot. You can take its temperature as you melt it, using an instant-read thermometer, or you can use a "quick test" and touch a small amount of the melting chocolate just under the center of your bottom lip -- it should feel warm but never hot. For small quantities of chocolate ganache, approach it as you would large quantities: Carefully melt the chocolate (such as in a bowl set in a warm water bath), then slowly work in your warm liquid (typically cream) in thirds while briskly stirring to get your emulsion. It's best to work in the warm liquid into the melted chocolate in a separate bowl (off any heat source) than it is to melt them together in a saucepan on the stove because this can quickly cause overheating, which can cause the ganache to separate/break. If this were to happen, scrape the ganache out of the saucepan into a bowl, let it cool but still be warm, then vigorously whisk it to see if you can get the emulsion back and smooth it out. I hope this helps! If for some reason I didn't answer your question correctly, post back here with more details and I'll be glad to continue helping you. All the best, Chef Zach
Hi Noor -- Thanks for your comment/question. I'd be happy to help you out with your recipe. First, to make sure I have all the details to be able to figure out what went wrong, I need some more information from you. Would you mind answering these two questions? 1. Can you provide me with your exact recipe (quantities of each ingredient, including the name/brand of your chocolate) and the process? 2. Can you explain why you decided to add sugar? Did you want the ganache to be sweeter or were you just trying to fix the ganache? 3. What type of sugar did you add? Just a general comment while I'm waiting for those details: You shouldn't have to add sugar to a ganache. You mentioned that it's very thick, so I assume the addition of the sugar is what made it so thick. You can attempt to simply add more or your liquid (warm) until it smooths out, as one general possible fix. For sweetness levels to a ganache, you should just be relying (ideally) on the sugar already contained in the chocolate and adjusting your chocolate quantities based on your percentage cacao (in "dark" chocolate, the lower the percentage cacao, the greater the sweetness level). Sometimes you can have additional sweeteners added in small quantities (such as honey or maybe some glucose for fluidity), but adding sugar as a main ingredient really shouldn't be necessary. I hope to hear back from you! Thanks again -- All the best, Chef Zach
If it has become a caramel, yes, you should theoretically be able to balance the amount of liquid: chocolate: caramel to get the mixture into an emulsified state with the creaminess of a chocolate ganache. You'll have to work with it. If you have a base of just caramel, let it cool to generally 115F (46C), add chocolate and stir to fully melt it. If it's not yet smooth (seems broken or separated), continue to add additional liquid in small quantities (milk or cream) until you reach a point where it's emulsified (smooth and creamy). At this point your texture will depend on many factors (such as how much chocolate you added and your ratio of liquid:chocolate). Set the ganache aside to cool completely and to recrystallize (this may take several hours); cover the bowl with plastic wrap to protect it from air during this time. A few hours later, when it's fully set, you'll have to take your knife or spoon and scoop it up to see what texture you have for your purposes (i.e., firm or soft, etc.). With a caramel base, it will probably be very sweet, so you might try a higher percntage cacao dark chocolate (say 66 to 70%, for example). Everything will depend on your ratios of ingredients, so you may have to work with it a little until it becomes smooth and creamy. I hope this helps! Let me know your results . . . What are you using this ganache for? Chef Zach
Hi Noor -- I hope I understand your question: Yes, if you have a caramel, you can add chocolate and liquid (such as milk) to it, stir and heat it gently (don't "cook" it as I don't want you to overheat it) until it's smooth and creamy (emulsified). If you have these ingredients together in the correction proportion (sorry, I can't give you what quantitites to add because I don't know what your caramel or chocolate are like), then you should be able to achieve a smooth, soft ganache. Just remember to not overheat your mixture (gentle heat) while adding the ingredients. Keep mixing/stirring/whisking until you have the ingredients in balance that allows it to become smooth and creamy -- or "soft" as you say. If you don't have enough liquid, it won't come together into a soft mixture. Do report back your results!
Hi Tootsie -- Can you please post here your exact recipe (including the chocolate you used) in the comments here? I will look at your recipe and see if I can tell what went wrong. It's common for liquors to be added to ganaches, so I'm not sure why it curdled. Did you emulsify (vigorously stir) after you added the liquor to incorporate it fully?
@@dallaschocolateclasses2024 340 g 78% dark chocolate 60 g butter 50 ml heavy cream 60 ml dark rum I hope to be able to save them! These were supposed to be Christmasy truffles
Tootsie -- your reply only showed up now, so I apologize for the delay in getting back to you. I tried the formula you gave me, although I only had as high as a 70% on hand, not 78%, which would probably contain more fat than my 70%. First, when using your quantities, once all the ingredients are added and stirred, the ganache does "curdle" as you say. However, what's happening here is not curdling but instead the fat in your recipe is coalescing. I suspected this would happen when I looked at your ratios of liquid to total fat (included in the butter, chocolate, and cream). The more it's stirred the more it "breaks" (the fat separates), giving it a curdled look. I was able to easily fix it. I simply continued stirring in more heavy cream 1 tablespoon at a time (it took several tablespoons) until finally there was enough liquid in the mixture to disperse the fat evenly and make the mixture creamy. This is no doubt your solution too -- simply more liquid -- in the form of the cream or even a lower-fat liquid, such as milk. Just keep in mind all these modifications have an impact on the final texture of your ganache, so introduce the additional liquid conservatively so that you do not radically alter the final consistency you're going for; you'll want it to be thick if you're rolling truffles. Also check the flavor along the way. In short, your recipe doesn't contain enough liquid and the fat is separating. Once enough liquid is adequate for the amount of fat present in the recipe, your mixture will come together. I hope this helps! Let me know your final result. All the best, Chef Zach
@@dallaschocolateclasses2024 thank you so much for replying to me chef, i appreciate your time and help so much, i tried adding more cream and then left it over night and it was still separated in the morning so i had no choice but to use a strainer and to eliminate all the watery oily excess, but for my surprise they turned out better than the ones with perfect ganache:D i will follow your instructions next time chef! Merry Christmas and thank you so much!
Need help i melted a chocolate almost it was half kg bar in a micro oven i puted chocolate out of fridge almost 1 hour before but when i saw it was not melted it was seezed and then i add cream but it was totally destroyed n i throw it...
Hi Ujala - this sounds like you overheated and potentially burned your chocolate in the microwave. If that is the case, then when you went to work in your cream and the chocolate was already seized your ganache would not have worked. Try it again, this time very gently melt your chocolate in the microwave, heat it and keep stirring it outside of the microwave, so that it melts gently. Your chocolate should be in a liquid state when you work in your cream. It’s very easy to overheat chocolate in the microwave - remember it melts in your hands so it doesn’t need a lot of heat. Once your chocolate is smooth and liquid, then stir in your warm cream. Does that make sense? Be sure to post your results here and I’ll be happy to keep helping you. Chef Zach
@@dallaschocolateclasses2024 thank u soo much i will share my experience with u.. n should i keep my chocolate out of fridge before melting it so it doent contain any water drop while melting ?
Hi again Ujala -- it's "ideal" not to keep chocolate in the refrigerator, simply because you can eventually get "sugar bloom" (when the sugar starts to separate from it) if the temperature difference between the refrigerator and room is extreme -- this usually happens in a humid environment. It's true that any condensation can leak into the chocolate and cause it to sieze. I never store my chocolate in the refrigerator (I live in Dallas, TX where it's generally warm/hot and moderately humid). Only in extreme climate would I suggest you store your chocolate in the refrigerator. Where are you located?
Hello! Thanks for your great question. Ganache can easily become grainy if it's too high fat and then whipped. If this happens, I would rewarm it (you might have to take it all the way back to its original warm liquid state) and then only slightly chill (not too cold) it before trying to whip it again. If it's very high fat, you may find it breaks too easily and has to be reformulated to be whipped more easily. Do try it and let me know your results!
Thank you for commenting, and glad you found it helpful! Leave any additional comments if you need any other type of help while working with your chocolate. All the best, Chef Zach
Not long ago, my large amount of Ganache was separated and I found out about your channel while trying to find a solution.
With the help of your video, I used all of Ganache without throwing it away. Thank you. :-)
hi Joon -- thank you so much so glad it helped!
Thank you for this informative video. You saved our lives ( the ganache and I)
I'm so glad to hear! Thank you for the nice comment and glad the video has helped you. Reach out again if you have any questions. All the best, Chef Zach
Ours too 😂 (mine and my ganache's)
Thank you!! Your excellent instructions helped me save my ganache.
Thank you Wonika! I’m so glad to hear. Why do you feel your ganache separated?
Thank you ! Never made it, and I bought expensive chocolate. Suddenly there was fat on top and I hat no idea what to do. Putting more liquid into it did the job.
Awesome! So glad it helped!
you just saved me, I was following a rather unclear recipe, and my ganache separated... Thanks to your tips, it came to life and I was able to make it! I was so worried about throwing all the chocolate away
Hello! Thank you so much for your comment. Each comment helps others. I'm so glad to hear the video helped you save your chocolate. Do visit back here with additional comments should you need any other chocolate help. Chef Zach
Muchas gracias chef, me salvó tenía un ganache bien formulado pero mal manejado , muchas gracias
De nada!
Thank you!!! You've shown me how to save my ganache.
My mistake was, that I used 85% chocolate in a recipe that called for 70%.
I am new to baking, and trying to decorate cakes sooo,
Thank you again soo very much!!
Great Bryant I’m so glad! Thanks for sharing your experience here, which helps everyone more.
Thank you so very much.
I've made Ganache 100s of times and this was my first time of over heating it.
I cooled it and added milk bit by bit as I was using 80% Dark chocolate.
Absolutely grateful for your help 😁
Hooray! Thanks for sharing Kim! Glad you worked it out.
I followed your recommendations and got a pretty good result. Now I think I can fine tune it. Thanks!
That's great! Creating your own recipes is the best way to learn how to work with chocolate and its peculiar properties. It will teach you a great deal. Keep experimenting, and post your results back here, as I'd love to hear more. All the best, Chef Zach.
This video was a total savior! Thanks much!
So glad to hear, Kasturi, that it helped you! Do let me know if any other problems arise. All the best, Chef Zach
Thank you! That is really helpful. I'll try it soon and let you know how it worked.
Interested to hear!
You really have helped me out today with your informative video.Thanks a lot!!!
You’re welcome Zubeida. So glad it helped!
Amazing! I'm so glad to know these tips! Very helpful!
By the way, I love the amount of information you include in these brief-but-effective videos by breaking them down to bite-sized pieces of knowledge, which is easily stored in my 96%-full brain. 😁 Kudos!
Thank you so much for your comment, and I’m so glad you’ve found them helpful! Thanks for sharing your thoughts!
you just saved me i was about to curdle as well like my ganache 😅😅 you saved my life and my ganache as well stay blessed 🤩🤩
You’re welcome and so glad it helped! Thanks for sharing the experience here for others too!
Thank you so much Sir ….. your helpful video just saved my chocolate mousse 😊
Wonderful! So glad it worked and thanks for leaving an update! Chef Zach
Thank you for the helpful tips. It solves my broken ganache wonderfully 👍
So happy to hear Jaja! I’m glad it was helpful.
You saved my ganache thank you!
Glad I could help!
Best video in UA-cam
Thank you Sidra -- that's very kind of you. I'm so glad it's helped you. Chef Zach
Thank you.very useful video for me
You’re welcome glad it helped! What chocolate were you using?
Thank you for your videos. I started baking and making homemade candies (mostly chocolate based) when my children were young. It was cheaper since I was a single mom. After years of trial and error (no videos available way back then), I started selling them part time. I didn't make enough to be able to quit my job, but the people who purchased from me smiling and moaning sweetly from the joy made me want to do more. I now watch videos like yours to learn more and boy was I so not educated. I only had the local library for my material or PBS shows. I wanted you to know your a God send for a person like me who is thirsty for knowledge but can't afford to pay for it. I'm glad to have your voice in my ear. Again, thank you. God Bless you in your life and the lives you touch.
Thank you! That’s a very touching story and so glad you find the videos helpful! Just keep baking and candy making and don’t be afraid of mistakes - they teach you a great deal too and make you an expert.
Youre a life saver!!
I’m so glad!
Great tips! Thank you!
Glad it was helpful!
Thank you👍. Worked beautifully
Glad it helped!
Thank you so much. This video was life saver.
You're welcome, glad it helped you! Be sure to post any results or questions. I'm always happy to keep discussing your experiences.
I love you chef , you saved thanksgiving buche de noel
I'm so glad!
Very informative and helpful ❤️❤️❤️❤️❤️❤️
Thank you so glad it helped!
This is very helpful. Thank you chef.
You're welcome. So glad you found it helpful. If you have any particular problems just post here and I'll be glad to try to help more.
Sooo, helpful. Thankyou so much!
So glad it helped! I will keep adding videos soon!
Thank you for this video! So very helpful. I'll try to salvage my sad 2:1 ganache that was mixed while too cold
You’re welcome! Yes they can break if too cold, too hot, and sometimes if too acidic!
Fantastic video! Thank you. 👍👍❤
Thank you! So glad it was helpful.
Very helpful Thank you
You're welcome! I'm glad it was helpful. I'll continue to post videos that are informative for people to refer back to and develop a better understanding. I'm working now on a new video and hope to have it posted soon. Thanks again!
Such a useful video!!
Hi Romina -- Thank you so much for your comment, and I'm glad it helped! Did you have a broken ganache you were trying to fix? Chef Zach
Thanks so much. Have you made a video that shows how to make a water ganache with added whiskey or rum?
Hi T S -- No I have not posted a video specifically on that. Is that one you're trying to create?
@@dallaschocolateclasses2024 Thanks for replying to my question. Yes, I am wanting to make a really good water ganache with a reasonably strong (but not overpowering) flavor of whiskey or rum. I have not yet found a recipe, though I am sure they must exist. Anyway, I figure that if anyone knows about these things, you do.
Hi T S -- I do not have a specific recipe for that at this time, but what you can do is this: melt chocolate and begin adding water to it (remember, a little bit of water makes it seize, but this is only because there is not yet enough water in it; keep adding a little at a time until it's finally emulsified and the texture you want. It will smooth out once enough water has been added). As you introduce water also introduce whiskey, to the strength you want. You'll have to pay attention to the texture of the chocolate during this process so that it sets at the texture you need for your application. How much water/whiskey you introduce will also depend on what percentage cacao of chocolate you choose to use -- It's all a balance of liquid to fat to achieve the emulsion you want while paying attention of course to the flavor along the way. There is nothing to say you can't start with whiskey first rather than water -- if you want a powerful whiskey flavor. Let me know your results!
You saved my ganache! Thank you 😍
Hi Yasmin - I’m so glad to hear! Do you know what happened when you first tried to make it?
Thanks a lot! You saved me!!!
That’s so great to hear I’m glad it was helpful to you! All the best Chef Zach
I fixed it, thanks a lot fantastic 👍😅
Thanks great, Gina! So glad to hear it helped. Post any additional questions you may have and I'll try to help here. All the best, Chef Zach
Great video,! Thank you,,
You’re welcome! What particular problem did you have with your ganache? What chocolate do you like to use?
Omg it’s really work…. I’m so happy….
So glad to hear thanks for sharing!
Thank you so much 🙏🥰❤️
You’re welcome!
Thank u it's so help full
You're welcome, Bomma! So glad you found it helpful. Chef Zach
Hi Bomma - I’m located in Dallas, Texas!
Ok
thanku 👍
You’re welcome!
A thousand thank yous
You’re welcome so glad it helped!
Thank you!!!! you just save the ganache I thought I had to throw away
You're welcome!! So glad it helped and yes, you should never have to throw away a ganache!
I threw my first lot away 😢@@dallaschocolateclasses2024
You can always fix a ganache! if it's grainy (fatty), just keep adding more liquid a little at a time until it comes together (using a whisk you immersion blender). Worst case, you can add a good deal more liquid and get it into a sauce-like consistency and use it just for that. Ganaches are emulsions, but also they take on certain consistencies for what you need them for.
Tx its really helpful
So glad to hear thank you!
Hi am curious what do you recommend for dipping biscotti
Hi Matt -- Thanks for your question. There are a couple of options:
1). You can simply melt solid chocolate (with cocoa butter), but if you do this, you should melt it at the lowest possible temperature (mid-90s F), melting it over your heat source only partially, then stirring it off the heat to melt the remainder and while doing so adding about 25% more of your weight of the chocolate in finely chopped chocolate (this is a quick tempering method; it allows you to keep as much of the stable crystals present in the cocoa butter while keeping the chocolate fluid for dipping so that it sets well). Stir until the chocolate is fully melted. Ideally, you'd want it at 90F when dipping. The point here is to simply melt without overheating it so that the chocolate doesn't develop fat bloom a few hours later. For this, I'd recommend going with a noncouverture chocolate to reduce any potential for severe fat blooming. Also, don't coat the end of your biscotti with too thick a layer of this chocolate (trapping heat in chocolate with cocoa butter that's trying to cool can also cause blooming).
Note that if you do melt chocolate (with cocoa butter) and overheat the chocolate, you will more than likely notice fat bloom on them developing in 2 to 24 hours, which is not desirable.
2). Melt chocolate (with cocoa butter), but add a vegetable fat to the melted chocolate. Here is one ratio: 1 1/2 cups to 2 tablespoons shortening. You can also add a neutral oil or expeller pressed refined coconut oil. Adding shortening or other such fats allows the chocolate to set (it will never reset to its full snap like tempered chocolate, but that's not necessarily what you need on biscotti) and not come off on your fingers.
Once your biscotti are dipped you can set them in the refrigerator for a few minutes just to help set the chocolate more quickly.
Do report back and let me know what you try and how you like your results. Thanks for the question! Did you have a particular approach in mind? All the best, Chef Zach
What is the best ratio of heavy milk to chocolate when using 72% ghirardelli. I made two batches tonight and they both seized up and separated. The oil pooled on top and I couldn't get it right; so frustrating.
Hi Maude -- thanks for posting this question. Let me ask you a couple of questions first to ensure I understand exactly what your approach was: when you say "heavy" milk I assume you mean "whole" milk correct?
Whenever we work with higher fat chocolates (generally above 70%), the emulsion can get trickier, especially if we use liquids (such as whole milk) which also contain a good bit of fat.
Can you describe to me how you melted your chocolate? Did you also incorporate butter?
@@dallaschocolateclasses2024 Thanks so much for responding. I used a product called heavy whipping cream. I heated it in a small pot on the stove until it was just starting to bubble. Then I poured it over my broken up 72% chocolate. I let it sit for a minute and then gently stirred it.
It looked fine at first but at some point it turned gritty and separated. I didn't add butter, only those two ingredients.
Thanks, Maude -- it sounds like to me that your recipe did not have enough liquid, causing the fat to coalesce (essentially fall out of suspension in the emulsion), and therefore separate. Would you be willing to share your exact recipe here (the quantities and ingredients) so that I can see what your ratios are like? I'll also be happy to test it for you using that chocolate.
Thank you so much for sharing your precious knowledge!...no more wastage for me and most especially no more stress, thanks again... :-)
You’re welcome and so glad it was helpful!
Que bonito se íntegro lo intentaré 😭
Thank you!
Thanks for the quick help. You saved my Christmas cake🎄😘🎉
I’m so glad to hear that Jasmine! I’m publishing the videos to help people so I’m so happy it helped save your special Christmas cake! All the best, Chef Zach
@@dallaschocolateclasses2024 Merry Christmas Chef Zach🍫
What to do if it is for decorating purpose?
Hi Nahan -- Thanks for submitting your question. When working with ganaches, whether they are for decoration purposes, glazes, cake fillings, truffles, etc., the approach to their emulsion is fundamentally the same, so if you have a ganache that is used for decorating purposes, then the points in this video will apply. Does that make sense?
Ganaches intended for decoration (piped stars and other shapes) are generally thick, so that when they are piped, they will hold their shape well at normal room temperature. Thicker ganaches can sometimes be, therefore, higher in fat because the quantity of chocolate to the quantity of liquid is generally higher. Higher fat ganaches have a tendency to "break" (separate) more easily, so your emulsion may be a little trickier, but follow these same principles in this video if you ganache does break.
If you have any problems, be sure to continue to post here your specific recipe, approach, etc., and I'll be glad to continue helping you with your specific recipe and goal.
All the best, Chef Zach
@@dallaschocolateclasses2024 I'm really thankful for your brief explanations and also I'll look forward to follow your way. thank you soooo much chef zach🤗❤
Thank you so much chef it really helped me lot ❤️❤️ thank you for sharing. learnt new thing 🥳 very useful 👍👍😊😊
Hi Saisha -- so glad it helped! But sure to let me know if you have any further problems. Thanks for commenting and watching! Chef Zach
Sure chef I will 👍👍❤️❤️
I never use to have issues with my ganache but since I started using the heavy cream from Costco that is a little thicker than what I used to use, I started having problems. Does that mean I have to use less cream but the same amount of chocolate like I used to?
Hi Gigi -- Thanks for your great question and for using my video. I hope you found it helpful. Most standard grocery store heavy creams are 5 grams of fat per tablespoon, but there are a couple of brands that may be 6 grams of fat per tablespoon -- so they contain more fat. Check the nutritional label. If the Costco brand is a higher fat cream than what you normally use then you probably now have more fat in your recipe and therefore you could have separation where you see it not fully emulsifying. If you feel the fat content in your ganache is higher than normal, slowly introduce warm whole milk (less fat) in small quantities until you see the ganache consistency correct. Milk introduces more water, which may be needed, but less fat so it could correct your separation problem. Remember it's always finding the correct balance of fat to water in your total recipe to achieve the best emulsion (smooth and creamy). But keep in mind if you change your chocolate also and use higher or lower percentage cacao each time, this also changes your formula. The best thing to do is to test by keeping everything else consistent and changing only 1 ingredient at a time so that you can keep track of what makes an impact. For example, use your same recipe, your same exact chocolate, but test the recipe with the Costco cream and then with your usual cream. You'll compare these results so that you can see the difference changing just the cream may make and prove that the cream is the difference. Does that make sense? Please do try your comparisons and post them hear as I'm happy to continue helping you to nail it down!
Hi Chef Zach! I have a question, why is it so difficult to make a really dark chocolate ganache? I like my ganache incredibly bitter and every time I try to use my Callebaut 80% it gets all oily and a little slimy. I don't have any issues with my 33%, 58%, and 70% chocolates. My ratio is (2:1 two parts of chocolate to 1 part of cream 35% fat).
Hi Cassandra -- thanks so much for your great question! The higher percentage cacao ganaches (anything generally above 70% cacao) are much more of a challenge to get the emulsion correct. If you started with a recipe that used a lower percentage cacao chocolate and converted it using the same amount of chocolate but a much higher percentage cacao chocolate -- such as the 80% -- then yes your emulsion might break. What you have to do is work with your liquid base and continue to add warmed cream and stir it in until your emulsion is finally smooth and creamy (By the way, when using dairy in your ganaches, they can "mute" the flavor of the chocolate, so if you want a very intense, bitter flavor to your ganache you might try emulsifying with water instead of dairy.)
Just take the base recipe you started with and if you see the sliminess, just keep working in a little more of the warmed cream (generally a tablespoon at a time) and keep incorporating it until the texture changes. You might even try milk instead, which is lower in fat than cream. Please do report here on your results! I'd love to know! Chef Zach
Life Saver. Hot milk was the answer! Never made it with dark chocolate before. saved it!
That’s great Keith - so glad it worked for you. And you did the right thing regarding maybe adding milk instead of more cream since milk has less fat, which sometimes helps the emulsion better. All the best, Chef Zach
Thank you so much 💖
You're welcome! Glad it helped you. Be sure to post any results are problems here too if need. All the best, Chef Zach
@@dallaschocolateclasses2024 Yes it really helped.. I'm a homebaker and messed with ganache ..But this video was way too perfect 🥺.Are you on insta?I wanted to share my creation!
I'm so glad it helped! Yes, you can find me on Instagram at: zacharyrtownsend.
What brand of cream
Hello and thanks for your question. In the video Land O Lakes heavy whipping cream was used, which is 5 g of fat per tablespoon. Please let me know if you have any problems and I’ll try to assist thank you!
Can we have the broken ganache as it is cause it tastes the same? Will it harm you?
Hello Aastha -- thanks for the great question. A broken ganache isn't a "spoiled" ganache, it's simply a ganache that has separated
(the fat has separated from the liquid). The negative impact is that the texture may not be good, so when the ganache sets it may be grainy, not spread
correctely, etc. If your ganache is separated because it overheated, you might taste it just to make sure the flavor wasn't ruined, however. If not, and if you enjoy
the flavor, you should be able to still use the ganache although it might not give you the best performance. I hope that helped!
If we use milk in choclate ..how many days we can store
Hello! Thanks for your question. If you use dairy in your ganache (whether milk or cream, etc.), then at room temperature if you're in a cool, dry environment, your ganache will last 5 to 6 days. In the refrigerator, you an store a dairy-based ganache from anywhere between 10 days to 2 weeks (well covered, airtight). You can also freeze it for many months. I recommend that you place it in a freezer bag, press out all the air, and double bag it to keep it as air tight as possible. I hope that helps! Let me know if you have more questions. All the best, Chef Zach
Does ganache hardens on cakes at room temperature
Hi Vernetta -- Thanks for the question. The answer to your question is "maybe." Ganaches can be formulated (a ratio of cream:butter:chocolate in standard recipes) so that they are creamy and spreadable at room temperature, so in that way, no, ganaches do not "harden" on cakes at room temperature. However, that being said, some ganache recipes may result in a ganache that is quite firm (as chocolate sets up it firms up, so a ganache with a large amount of dark chocolate could become firm), and if the room is cool enough, it may harden to the extent that makes slicing the cake difficult.
Ganaches formulated to be icings are generally soft and spreadable at room temperature and remain on the cake as you would expect an icing to. Ganaches formulated to be glazes should be soft enough to easily slice through.
Can you provide some more detail on what your ganache is intended for? An icing or glaze? Are you wanting it to be firm? Thanks again, Chef Zach
@@dallaschocolateclasses2024 Thank you so much for your prompt response. I live in a tropical country and iwould like to use the ganache as a frosting on my chocolate cake but at the same time i really would prefer for the ganache to be firm when cakes are cut and package for distribution.....I thankyou for you very helpfull information on this subject
You're welcome! I'm not clear on what you mean for distribution (wrapping for shipping or just placing in a box for someone to pick up), but if it makes sense for what you're doing you might try refrigerating the cake so that the ganache hardens, then packaging/shipping/delivering, with instructions to the customer that the cake should be allowed to come back to room temperature for the creamiest texture.
Can we imply the same process in white chocolate ganache...bcos I tried the same but it splits more ...what can I do to fix it .Thank u so much in advance
Yes, in a white chocolate ganache (a real white chocolate that contains cocoa butter, not the confections with palm kernel oil) the same principals apply: an appropriate fat-to-water ratio to create the smooth creaminess. Real white chocolate contains sugar, cocoa butter, dairy, and usually vanilla. Remember, too, that overheating can cause splitting and that white chocolate is more sensitive to heat than milk or dark chocolate, so needs the lowest warmest temperature so try your emulsion at temperatures that are delicately warm. If you feel temperature (overheating) isn't the issue, try slowly whisking in small warmed amounts of your liquid until it comes together again. It will be easy to thin out your white chocolate ganache too much since its texture is the softest among milk, dark, and white, so just introduce very small amounts of your warmed liquid at a time.
A white chocolate ganache which has been converted from a dark chocolate ganache recipe (same chocolate and liquid quantities) will require more chocolate to achieve the same texture as the dark chocolate ganache, just FYI. Great question and thanks for commenting! Do comment more on your results as you work to correct it. I will be interested to know your results and what you continue to experience! Maybe we can get it solved here for you. All the best, Chef Zach
Thank you so much sir for detail explanation ...probably I added hot cream to my spoilt gananche..that's why it became more spoilt😫...I will try to correct it and send u the pic..thank you for your support
Hi Aditya -- Yes, please do provide the pic if you can. Also, provide the quantities and the exact chocolate you used.
THANK YOU FOR SAVING ME!!!!!
You're welcome! Glad it helped!
What do you do with a ganache? Is it a frosting?
Ganaches can be used as frostings, fillings, glazes, the base of chocolate truffles, or made into mousses.
@@dallaschocolateclasses2024 Ok, thanks for the info..
I want to know one thing...real pure milk and white and dark chocolate ( i m not talking about cooking chocolate) melt so fast..if i make small chocolate from it...can uh tell me , how to fix it??
Hi Het Shah -- thanks for your comment and question. I want to ensure I understand your question, so if you can clarify what you mean by "small chocolate" that would be helpful. However, I will answer based on what I think you are asking:
If you mean "if you make a small amount of chocolate ganache," then all the principals from this video are the same. You are correct, all chocolate (which contains cocoa butter) has a low melting point -- just below body temperature, so around 95F (35C). Milk and white chocolate will melt more quickly, too. You have to melt chocolate carefully to ensure you don't overheat it which could cause it to burn. You can melt it rather quickly if you watch the temperature and try to keep it no hotter than, say, about 115F (46C), to be safe (110F/43C for milk and even a little lower for white). This will give you enough heat to melt it rather quickly but also ensure you don't risk burning it. The smaller your quantity of chocolate that you are melting, the faster it will melt of course and the more you have to watch it to ensure it doesn't get too hot. You can take its temperature as you melt it, using an instant-read thermometer, or you can use a "quick test" and touch a small amount of the melting chocolate just under the center of your bottom lip -- it should feel warm but never hot.
For small quantities of chocolate ganache, approach it as you would large quantities: Carefully melt the chocolate (such as in a bowl set in a warm water bath), then slowly work in your warm liquid (typically cream) in thirds while briskly stirring to get your emulsion. It's best to work in the warm liquid into the melted chocolate in a separate bowl (off any heat source) than it is to melt them together in a saucepan on the stove because this can quickly cause overheating, which can cause the ganache to separate/break. If this were to happen, scrape the ganache out of the saucepan into a bowl, let it cool but still be warm, then vigorously whisk it to see if you can get the emulsion back and smooth it out.
I hope this helps! If for some reason I didn't answer your question correctly, post back here with more details and I'll be glad to continue helping you. All the best, Chef Zach
I make chocolate ganache and add more sugar its so thick.plz tell me who to cover it
Hi Noor -- Thanks for your comment/question. I'd be happy to help you out with your recipe. First, to make sure I have all the details to be able to figure out what went wrong, I need some more information from you. Would you mind answering these two questions?
1. Can you provide me with your exact recipe (quantities of each ingredient, including the name/brand of your chocolate) and the process?
2. Can you explain why you decided to add sugar? Did you want the ganache to be sweeter or were you just trying to fix the ganache?
3. What type of sugar did you add?
Just a general comment while I'm waiting for those details: You shouldn't have to add sugar to a ganache. You mentioned that it's very thick, so I assume the addition of the sugar is what made it so thick. You can attempt to simply add more or your liquid (warm) until it smooths out, as one general possible fix. For sweetness levels to a ganache, you should just be relying (ideally) on the sugar already contained in the chocolate and adjusting your chocolate quantities based on your percentage cacao (in "dark" chocolate, the lower the percentage cacao, the greater the sweetness level). Sometimes you can have additional sweeteners added in small quantities (such as honey or maybe some glucose for fluidity), but adding sugar as a main ingredient really shouldn't be necessary.
I hope to hear back from you! Thanks again -- All the best, Chef Zach
@@dallaschocolateclasses2024 It Become Caramal...can i change it into ganache???
If it has become a caramel, yes, you should theoretically be able to balance the amount of liquid: chocolate: caramel to get the mixture into an emulsified state with the creaminess of a chocolate ganache. You'll have to work with it. If you have a base of just caramel, let it cool to generally 115F (46C), add chocolate and stir to fully melt it. If it's not yet smooth (seems broken or separated), continue to add additional liquid in small quantities (milk or cream) until you reach a point where it's emulsified (smooth and creamy). At this point your texture will depend on many factors (such as how much chocolate you added and your ratio of liquid:chocolate). Set the ganache aside to cool completely and to recrystallize (this may take several hours); cover the bowl with plastic wrap to protect it from air during this time. A few hours later, when it's fully set, you'll have to take your knife or spoon and scoop it up to see what texture you have for your purposes (i.e., firm or soft, etc.). With a caramel base, it will probably be very sweet, so you might try a higher percntage cacao dark chocolate (say 66 to 70%, for example). Everything will depend on your ratios of ingredients, so you may have to work with it a little until it becomes smooth and creamy. I hope this helps! Let me know your results . . . What are you using this ganache for? Chef Zach
@@dallaschocolateclasses2024 By adding milk and cook it gently?? Could it become soft chocolate??? Caramel to nhi rahy ga
Hi Noor -- I hope I understand your question: Yes, if you have a caramel, you can add chocolate and liquid (such as milk) to it, stir and heat it gently (don't "cook" it as I don't want you to overheat it) until it's smooth and creamy (emulsified). If you have these ingredients together in the correction proportion (sorry, I can't give you what quantitites to add because I don't know what your caramel or chocolate are like), then you should be able to achieve a smooth, soft ganache. Just remember to not overheat your mixture (gentle heat) while adding the ingredients. Keep mixing/stirring/whisking until you have the ingredients in balance that allows it to become smooth and creamy -- or "soft" as you say. If you don't have enough liquid, it won't come together into a soft mixture.
Do report back your results!
Where are u from
Hello Bomma! I live in Dallas, Texas!
My ganache was great then i added a liquor (rum) so it went so curdled, how can i fix this! Please respond 🙏🏻
Hi Tootsie -- Can you please post here your exact recipe (including the chocolate you used) in the comments here? I will look at your recipe and see if I can tell what went wrong. It's common for liquors to be added to ganaches, so I'm not sure why it curdled. Did you emulsify (vigorously stir) after you added the liquor to incorporate it fully?
@@dallaschocolateclasses2024 340 g 78% dark chocolate
60 g butter
50 ml heavy cream
60 ml dark rum
I hope to be able to save them! These were supposed to be Christmasy truffles
Tootsie -- your reply only showed up now, so I apologize for the delay in getting back to you. I tried the formula you gave me, although I only had as high as a 70% on hand, not 78%, which would probably contain more fat than my 70%. First, when using your quantities, once all the ingredients are added and stirred, the ganache does "curdle" as you say. However, what's happening here is not curdling but instead the fat in your recipe is coalescing. I suspected this would happen when I looked at your ratios of liquid to total fat (included in the butter, chocolate, and cream). The more it's stirred the more it "breaks" (the fat separates), giving it a curdled look. I was able to easily fix it. I simply continued stirring in more heavy cream 1 tablespoon at a time (it took several tablespoons) until finally there was enough liquid in the mixture to disperse the fat evenly and make the mixture creamy. This is no doubt your solution too -- simply more liquid -- in the form of the cream or even a lower-fat liquid, such as milk. Just keep in mind all these modifications have an impact on the final texture of your ganache, so introduce the additional liquid conservatively so that you do not radically alter the final consistency you're going for; you'll want it to be thick if you're rolling truffles. Also check the flavor along the way. In short, your recipe doesn't contain enough liquid and the fat is separating. Once enough liquid is adequate for the amount of fat present in the recipe, your mixture will come together. I hope this helps! Let me know your final result. All the best, Chef Zach
@@dallaschocolateclasses2024 thank you so much for replying to me chef, i appreciate your time and help so much, i tried adding more cream and then left it over night and it was still separated in the morning so i had no choice but to use a strainer and to eliminate all the watery oily excess, but for my surprise they turned out better than the ones with perfect ganache:D i will follow your instructions next time chef! Merry Christmas and thank you so much!
saved my ass.
Thanks a lot
Great Charley so glad to hear! thanks for your comment!
Need help i melted a chocolate almost it was half kg bar in a micro oven i puted chocolate out of fridge almost 1 hour before but when i saw it was not melted it was seezed and then i add cream but it was totally destroyed n i throw it...
It was also like a separate water n chocolate n it was totally weird
Hi Ujala - this sounds like you overheated and potentially burned your chocolate in the microwave. If that is the case, then when you went to work in your cream and the chocolate was already seized your ganache would not have worked. Try it again, this time very gently melt your chocolate in the microwave, heat it and keep stirring it outside of the microwave, so that it melts gently. Your chocolate should be in a liquid state when you work in your cream. It’s very easy to overheat chocolate in the microwave - remember it melts in your hands so it doesn’t need a lot of heat. Once your chocolate is smooth and liquid, then stir in your warm cream. Does that make sense? Be sure to post your results here and I’ll be happy to keep helping you. Chef Zach
@@dallaschocolateclasses2024 thank u soo much i will share my experience with u.. n should i keep my chocolate out of fridge before melting it so it doent contain any water drop while melting ?
Hi again Ujala -- it's "ideal" not to keep chocolate in the refrigerator, simply because you can eventually get "sugar bloom" (when the sugar starts to separate from it) if the temperature difference between the refrigerator and room is extreme -- this usually happens in a humid environment. It's true that any condensation can leak into the chocolate and cause it to sieze. I never store my chocolate in the refrigerator (I live in Dallas, TX where it's generally warm/hot and moderately humid). Only in extreme climate would I suggest you store your chocolate in the refrigerator. Where are you located?
@@dallaschocolateclasses2024 thank u soo much dear for guiding me... i m from Pakistan
Thankkkk uuuuu
You're welcome! Let me know if I can help you with anything else chocolate. All the best, Chef Zach
I was about to throw away a batch of curdled ganache….. watched your video just on time.
So glad to hear! Thanks for posting.
How to fix curdled whipped ganachr
Hello! Thanks for your great question. Ganache can easily become grainy if it's too high fat and then whipped. If this happens, I would rewarm it (you might have to take it all the way back to its original warm liquid state) and then only slightly chill (not too cold) it before trying to whip it again. If it's very high fat, you may find it breaks too easily and has to be reformulated to be whipped more easily. Do try it and let me know your results!
Thanks alot. I will try
You're welcome! Let me know your results and if you keep having problems with your particular recipe.
Wow u r suscriber count is 888 lucky num
Yes 😊
❣️
Thank you for commenting, and glad you found it helpful! Leave any additional comments if you need any other type of help while working with your chocolate. All the best, Chef Zach
🥰
So glad it helped!
Thank you so much ❤
You're welcome 😊