Lately the ganache which ive been making has been grainy and when poured onto the cake becomes dull after awhile. I ve done ganache so many times but somehow its not been working out well the last few times. can anyone help!!
Ganache is basically an emulsion of melted chocolate in cream. The emulsion can break down if it is overheated or heated unevenly. A broken emulsion will look grainy and will set with a dull finish. Water shouldn't bother ganache since there is water in the cream.
There are a couple of ways to try and rescue your ganache. The best way is to warm it gently until it is melted but not hot. Then run it in a food processor until is smooth and glossy. If you have an immersion blender you can use that.
Corn syrup will help with the glossy finish, but if the ganache is broken you have to re-emulsify it.
Good luck...
I can attest that what pastrylady posted works. That's how I rescued my last batch.
Quote by @%username% on %date%
%body%
