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How to tell if ganache has split?
How can you tell if your ganache has split? I know it might be obvious to some people but I recently made some white chocolate for the first time. When I added the boiled cream it just came together into a greasy ball which looked like melted cheese. Is this what it looks like when it’s split and what could I have done wrong?
How can you tell if your ganache has split? I know it might be obvious to some people but I recently made some white chocolate for the first time. When I added the boiled cream it just came together into a greasy ball which looked like melted cheese. Is this what it looks like when it’s split and what could I have done wrong?
Hi Tomandhen123
It will have come together if you’d kept stirring gently. White chocolate releases a lot of fat, it looks horrible and greasy but it does emulsify. Here’s how it looks when it’s split:
The link includes the link for a fix. Hope it helps.
