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Hi, I made a right old mess of making some milk chocolate ganache. Used good quality milk choc and double cream. The cream seemed to split and the ganache became sort of shiny thick. It didn’t have a soft pouring consistency. I’ve never managed to make a really nice ganache, but just don’t know where I’m going wrong. I’ve usually used single cream and the finished result has been a bit better (at least it was usable!!). Any ideas. This time I heated the cream and choc together in the microwave, could this have been the problem? Any ideas/advice much appreciated Marian

Hi Marianl, yes I think melting together could have been a problem. Also make sure you use double cream. Heat the cream in the microwave for approx 10mins depending on how powerful your microwave is. As soon as its ready pour over the broken chocolate pieces and stir gently until it starts coming together. When it looks like it is starting to come together you can mix a bit quicker until all lumps are gone. Then just leave to cool on the side covered in cling film. Once cool enough put it in fridge to set. Also make sure you are getting your quantities of chocolate and cream correct. X

Hi marianl

There are all different ways of making ganache, the simplest is bringing the cream to the boil, waiting a minute and pouring it over the prepared pieces of chocolate. Wait for the cream to heat the chocolate for a few minutes and with a spatula gently stir the mixture to incorporate the two. At first it looks a mess, continue gently stirring until you have a glossy emulsion. Set aside to cool and thicken. For chocolate and cream quantities you’ll find a chart as a guide here http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth.
There is information here http://www.cakeflix.com/questions/oily-ganache on how to fix split ganache so if you have kept the ganache you’ve made it can still be rescued.
I hope you will find both useful.

thank you so much. Going to check the links madeitwithlove suggested. Unfortunately binned the ganache I’d made. Not going to give up, I’ll master ganache if it’s the last thing I do!! Mx

Hi marianl

I just re read your post and note that you wanted your ganache to be of pouring consistency. Please correct me if that is so. The ganache which you made was thick and shiny, perfect in fact for the kind which we use for covering cakes before applying fondant. The chart link which I gave in my last reply is not for pouring ganache, it is for thick glossy ganache, the type Paul uses in the tutorials. Please could you post and say whether it is the pouring consistency which you want or what the application is that you need it for. I wouldn’t want you to go ahead and make the thick stuff again if it isn’t right for your requirements. It’s fine to make ganache in the microwave as long as you don’t burn it by overheating. It’s best to heat the two together for 30 second intervals on low/medium heat and gently stir after each burst until the chocolate has virtually all melted. Any remaining lumps will normally melt down in the hot mixture, if not just give a 10 second burst and mix until incorporated.

Hi madeitwithloe, I do want the consistency Paul uses for covering cakes. It;s just when he shows it running off the spoon mine didn’t do that, it just sort of splatted in a shiny split mess !!! As I said I will master this as I think it’s a better covering than the swiss merague (with added choc) I currently use. x

Now I have a better idea of what’s happened. I think perhaps you poured boiling milk on the chocolate and it got scorched and became grainy, it seized. The oily ganache link will help you restore this problem if it should happen again. Milk and white chocolate behave slightly differently to dark, they need a little extra care. Just wait one minute before introducing the hot cream to choc and the rest you know. If your ganache thickens up too much re heat it on low temperature in the microwave 10 seconds at a time until it becomes spreadable again. You can do it as many times as needed, the key is to keep a low temp, short bursts and gentle stir. Not sure whether you’re in the UK,if you are, Asda have 200g dark chocolate for 99p or may be £1.00, Aldi and Lidle also have good quality chocs for £1.00 or less and might be a good way of practicing with rather than using your really good quality products. I’m sure it’ll turn out good next time. x

may be better to melt the chocolate first-boil the cream-let it cool a bit-then incorporate into the chocolate