Ganache is a hallmark in both baking and confection. It can serve as the center for literally hundreds of different confectionary combinations, be the star in a multitude of cake recipes, or be used for dipping. However, despite its simplicity, you might still encounter one (or more) of the following issues with your ganache. But don’t fret! It’s not you losing your baking or confectionary edge! If you’re currently experiencing issues with your ganache, read through the follow common problems others encounter, and the most effective solutions to help salvage your batch.
What is Chocolate Ganache?
In it’s most basic form, ganache is an emulsion of chocolate and cream that is at least 35% fat.
Problem #1: Your ganache has split
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Problem #2: Your ganache has “tiger stripes” after it has set
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Problem #3: Your ganache isn’t sweet enough
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Problem #4: Your ganache is gritty
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Problem #5: Your ganache is either too thin, or too thick, for the recipe you’re using
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Problem #6: Your ganache doesn’t pipe properly
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Problem #7: Your ganache doesn’t have a long shelf life
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Problem #8:
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