AI make my ganache with a 3:1 ratio of milk chocolate to heavy cream. I heat the chocolate in the microwave first, until half melted, then boil the cream, then pour the cream over the chocolate and let it sit for 5 - 10 minutes. Then I stir until its beautiful and smooth and glossy, then I cover in cling wrap and sit it on my bench overnight.

When I go to use it, it's a lovely smooth peanut butter consistency, but a little too thick to spread. So I microwaved it for 15 seconds....disaster. It split, I think. Went grainy, a horrible texture. I stirred like crazy which didn't help, so I managed to use it anyway. It seemed better once it had cooled down.

So I am assuming the microwaving was where I went wrong. Is there a better way of heating it so it is a more spreadable consistency without ruining the texture?

Maybe up your ratio of cream to chocolate so it's a bit more spreadable once it's at room temp.  

If my ganache is a bit too thick to spread I usually fill the sink with hot water and rest the bowl in there for a little while, stirring at the same time.  Makes it a bit easier to judge when it's had enough heat.

I generally use a 2:1 ratio for milk choc ganache, nice and spreadable but firms up nicely in the fridge.   

That's just a thing that happens sometimes. I've searched and can't find the answer to why it happens. I know it's not the microwave, because I always heat mine in the microwave, and it rarely splits like that.

My suspicion is that it's due to overheating, but it sounds like you didn't heat yours a lot, so who knowss.

AMake sure you aren't on full power and try 10 seconds!

AHi :-) I think maybe you should go for the 2:1 ratio. I made up a batch with the 3:1 ratio and and batch of 2:1, I was just testing the consistency. The 3:1 was far too hard and I ended up freezing it. I've also tried heating the chocolate before adding the cream aswell and that didn't work out for me,heating the cream on the stove and adding to the chocolate worked better for me. If after that it needs anymore melting I just stick it into the microwave for ten second increments HTH

AThanks for the feedback and suggestions. I like the idea of sitting the bowl in hot water to gently reheat...I'm a bit nervous about the microwave now!

Every single time I have ever made ganache without heating my chocolate first, just pouring the cream over, the chocolate doesn't come close to melting. I make sure my cream is boiling hot, but it never works for me, I end up with a bowl of lumps and need to add extra heat, usually over a double boiler.

The 3:1 ratio is because I am not using dark chocolate. I am using milk chocolate which performs similarly to white chocolate. And it was 40 degrees C here last week, so I figured a bit more chocolate to cream can only help.

I can't believe a recipe with a whole two ingredients is so hard to master!

ADon't change your ratio, just don't blast it in the microwave that long.

A

Same here. I could never make my ganache in the microwave, feel too scared- I can't see what's going on!!

When I reheat ganache in the microwave I put it on Defost (half power) for 5-7 sec. bursts stirring each time.  Don't be afraid of using the microwave, just use it less and you should be fine.

Ganaches separate when reheated sometimes, it's not a big deal. If it happens again, just add a touch more cream to the bowl, just a little splash at a time and stir until it comes back together.