How to Rescue a Split Ganache | Chocolate Troubleshooting

Have you ever tried to make a chocolate ganache and found that it has split, or perhaps not come out how you intended it to?
Don't worry, I am here to help!
The good news is that you don't need to throw away a split chocolate ganache, and in this video I want to share with you the methods I use to rescue a split ganache.
www.nenettechocolates.co.uk

[@mfyameen]

Just tried this. Added a little warm cream too an oily split ganache and it worked like a charm!Thank you so much!!

[@NenetteChocolates]

Thank you for watching - and I'm delighted to know that you have a perfect ganache!

[@lestereo]

I will echo those before me and say you saved me, Nenette. Thank you!

[@NenetteChocolates]

I'm so pleased it worked!

[@jessehocking8836]

Thank you! I found your video at 21:30pm the night before my husbands birthday, a bowl full of oily ganache and near tears! I didn’t have any more cream, but I heated up some milk and added bit by bit until the ganache came back together.

[@NenetteChocolates]

How fantastic!! I'm so pleased I've managed to be of some use! Thank you for letting me know and I do hope your husband appreciated all your hard work on his cake.

[@SheriWilson]

This was so helpful! Thank you for sharing this video Nanette ❤️

[@NenetteChocolates]

My pleasure! I'm pleased this was of use to you.

[@louisebamford3830]

I've not made this for years and forgot how temperamental it can be. Thanks to your tips I got my split mess back to a glossy shine 😂❤

[@NenetteChocolates]

Perfect!! I'm pleased it worked for you,

[@lucyholland8158]

Life saver! Thank you soooo much!😊

[@NenetteChocolates]

It's my pleasure!

[@thesmileythree]

So pleased don’t have to throw it away !

[@NenetteChocolates]

So am I!!

[@emilnovaci5104]

Thank you very much!! That was very useful!!! It's save me!

[@NenetteChocolates]

I'm so pleased!!

[@Evekitas]

This was interesting, but it left me with more questions...do you intentionally "break" the ganache every time you make it? Or if not, is that because you start by adding more cream? I've always done it according to the instructions where you heat the cream, and occasionally it breaks. When it does, sometimes I've fixed it by adding liquor in the recipe, or warm cream as you suggest...but then it may be a little thin. I feel like I still need to do some experiments to understand exactly what makes it behave different ways....

[@NenetteChocolates]

Effectively what I am doing is creating the ganache using a tempering method. The tutors at Callebaut teach it like this too. Adding heated cream to unmelted chocolate increases the risk that the finished ganache splits, and then you have to do the things that you describe to rescue it. And you'll change the texture as you have observed. Let me know how you get along with your experiments 😊 Nenette

[@nessblackbird2636]

@@NenetteChocolates Thanks. So no matter how you make the ganache, there's a chance it'll split. When making it with your method, warming both components, how do you prevent it from splitting? Or do you just let it split, then bring it back together?

[@NenetteChocolates]

@nessblackbird2636 you've hit the nail on the head. In my method, I recognise the risk that the ganache splits anyway, and I let it do just that. And, as I add more cream, it naturally and gradually comes together, and you end up with a beautiful, glossy ganache. Every time!!

[@Evekitas]

@@NenetteChocolates OK, now I understand. Thanks Nenette :)

[@sheermunyanyi8748]

So helpful thank you 😊

[@isychia4947]

Ou saved my matcha ganache!!!!! Thank you ❤️❤️❤️❤️❤️❤️❤️

[@NenetteChocolates]

You're welcome!! I'm so pleased this worked for you. And matcha ganache sounds exciting too. Nenette

[@isychia4947]

@@NenetteChocolates I’m forever your debt miss Nenette ❤️ it’s for my mothers birthday cake ☺️ white chocolate matcha ganache I recommend it if you like the taste of matcha ❤️

[@NenetteChocolates]

​@@isychia4947it sounds excellent. And happy birthday to your mum too

[@koolyokam007]

I am a beginner chocolatier/candy maker; your videos have been very helpful! I have one suggestion. The sound would be better, if you would wear a lapel mic. It would make your voice clearer.

[@NenetteChocolates]

This was a professionally produced video with a videographer, a bank of cameras and microphones in my kitchen. I'm sorry if you weren't able to hear me, though.

[@skyblue_studios2991]

Had this problem with white chocolate but adding more cream seemed to make it worse so ended up using more chocolate which is alright as I want it to be more like a truffle but even then it still separated a little bit hopefully doesn't turn my cheese cake to mush

[@NenetteChocolates]

Thank you for watching my video. I'm sorry to hear about your experience with your white chocolate ganache. In theory, there should be no difference in the ganache process regardless of whether you're using dark, milk or white chocolate. The quantities I use and which you can scale up or down are 125g chocolate to 75ml cream. That works for me every time - but of course things may depend on whether there are more ingredients in your chocolate than you might expect (take a look on the pack to see what might be in there for white chocolate apart from cocoa butter sugar and milk powder and soya lecithin). As an alternative for next time to adding more cream, you could also try whisking the ganache to emulsify the mixture. I do hope your cheesecake worked out - I bet it tasted delicious regardless.

[@Evekitas]

What happens if you add the cream all in one go? I'm sorry to bug you again, but if I don't, I'm going to have to try it, or die of curiosity...and then probably waste a whole batch of chocolate and cream ;)

[@NenetteChocolates]

Don't worry about bugging me!! Have a go by all means. A lot of recipes tell you to pour heated cream over, and stir it into unmelted chocolate. This method increases the risk of the ganache splitting -ie doing the things that my method shows you along the way before it comes together in the end properly. I'd you do choose all in one method, have a little extra cream ready to rescue your ganache at the end. Essentially mine is a less risky process and you always get a lovely glossy ganachexat the end. If you're in the UK - come and do a workshop with me. We can focus on things that you have particular interests in knowing more about just like this . Nenette www.nenettechocolates.co.uk

[@donaldkasper8346]

Her vid just proved you add the cream in all at once.

[@NenetteChocolates]

Honestly - I really do add the cream little by little!! And it really does the trick. They it!

[@madalinatudosie6803]

How do i fix a ganache that was ok, but oncw mixed, with the mixer, is separting 😢

[@aza3929]

Thank you sosososso much!!

[@jeffm9227]

Adding more cream made mine even grainier. Tried just about everything. More cream, more chocolate, whisking, water, stick blender. I just get the same grainy mess. 😮‍💨

[@NenetteChocolates]

Hi Jeff. How very frustrating for you. Let's take a look and see if we can resolve this. First of all, can I check the quantities of ingredients you're using. The ratio I use is 125g chocolate and 75ml of cream. This is generally enough to make around 20 truffles. Next, and sorry if I'm repeating myself, shall we walk through the steps: first heat the chocolate and, separately, the cream gently so that they cream is around 35 degrees C and the chocolate is just melted. Then add the cream to the chocolate - little by little. Don't pour it all in at once. At first the chocolate will 'seize' as it hates being mixed with liquid! Just keep adding the cream a little at a time and the mixture will soften, look a little 'greasy' and then it should all come together with a glossy, shiny ganache. If, at this stage - perhaps because the measurements at the start might have been a little off - the ganache isn't glossy, then you can either go in with your electric whisk or, simply add a little more cream. The mix shouldn't be grainy. Still having problems - then drop me an email on [e-mail] and we can arrange a call or something. Nenette

[@tootsiepeter39]

My ganache curdled once i added a liquor (rum) and there was a water on top like it’s separated, how can i fix this please 🙏🏻

[@NenetteChocolates]

Try emulsifying it with an electric whisk.

[@tootsiepeter39]

@@NenetteChocolates it worked like magic and went back to being smooth and silky in no time! Thank you so much

[@NenetteChocolates]

@@tootsiepeter39 brilliant!!

[@tootsiepeter39]

@@NenetteChocolates because of this i have discovered your channel and I’m so overwhelmed with all your great content ! Thank you so much

[@NenetteChocolates]

@@tootsiepeter39 I hope you enjoy watching!