“How do I fix split ganache? How long can I store ganache..??” If you’ve got a burning Chocolate Ganache question, then you’ve stumbled across the right place my friend. So many bakers have a love hate relationship with the stuff. Love due to the sheer delight of its decadence and versatility; and utter disdain when the medium refuses to cooperate. So to help silence our ganache groanings, I’ve compiled a list of the 7 most asked questions about chocolate ganache. From the obvious to the ambiguous, I hope the following answers help improve our finicky relationship with this divine substance.
So what exactly IS chocolate ganache and when would I use it?
Chocolate ganache is basically an emulsion created when cocoa mass and cream are heated and mixed together. When it is warmer, it can be poured over cakes and pastries, create drips or used as a thick luscious dessert sauce. When it is at room temp, it tends to thicken and can be spread over cupcakes, used to fill and mask cakes, rolled into truffle balls, applied as macaron fillings or piped over cakes/cupcakes. Chocolate ganache is often used to fill or mask cakes that are then covered in fondant as it is rather “shelf stable” (depending on your climate) and at times seen as sturdier than buttercream. Decorators tend to commonly also use ganache to mask 3D or carved cakes as it sets firm and hard at room temperature.
How can I make perfect chocolate ganache every time?
There are many ways of making ganache (double boiler, microwave, Thermomix, heat-pour-stir to name a few..) and everyone has their own method of choosing. You can view my recipe & best methods explained here on the Ganache Calculator Tool page.
My chocolate gananche suddenly looks grainy and lumpy, and I can see oil floating on the top. What’s happened and how do I fix this?
When this happens, the mixture is described as being “split”. Basically, a combination of factors related to temperature, agitation or ratios has caused the fats to separate from the cocoa mass, breaking the emulsion. When this happens, the mix will not spread or set evenly.
Some people opt for throwing the whole mix down the chute when this happens, but I’ve found split ganache can be easily fixed with the following method:
- Heat up a small amount of cream (or milk) until scalding hot, add this to the split ganache and whisk briskly until the ganache reemulsifies. VOila!
How long can I store chocolate ganache after I’ve made it?
The general rules that I follow are….
- 3 days at room temperature (with room temperature under 25 deg Celcius)
- 2 weeks in the fridge (chill temperature 4 deg Celcius and under)
- 3 months in the freezer
Are the ratios for white, milk & chocolate ganache the same?
Nope, and this is because the cocoa mass in all three chocolates varies. The ratios in weight are generally as follows (slight discrepancies between compound & couverture chocolate):
- 2 (Dark Choc) : 1 (cream)
- 2.5 (Milk Choc) : 1 (cream)
- 3 (White Choc) : 1 (cream)
How much chocolate ganache should I make to cover my cakes?
This is a biggie…We’re constantly making different sized cakes and so following a standard ganache recipe can either result in too much leftover ganache or sometimes, not enough! (dontcha hate that?).. Which is why I developed the Chocolate Ganache Calculator – an all in one free guide helping you to know approximately how much ganache your cake(s) require (based on diameter) AND allowing you to calculate the exact ingredient measurements to make the ganache weight you need.! (yes, you can thank me later..)
I’ve kept my ganache in the fridge and now it’s rock hard. How do I soften it for ease of use?
Best thing to do would be to let the ganache stand at room temperature for 1-2 hours. After this, microwave the ganache for short 15 second blasts on high, stirring gently in between each increment. If you are short on time however, you can simply start with 15 second blasts on high in the microwave, but be aware that there may be some firmer lumps which require slightly more rigorous stirring to eliminate.
