Welcome to the Cake Decorators Q&A

I bought 4 packets Lindt white chocolate as per Paul’s video and double cream. Used the ratio 3:1. Microwave is waiting repair. So used saucepan to heat/boil cream. Poured on chocolate. It is like liquid with an “oil” layer on the top! Does this mean it’s split? Don’t really want to waste £4.50 on chocolate as you can imagine. Any idea of what I should try to do to repair it or is it just heading for the waste bin :(. Thanks.

Just found someone recommends adding warm milk to it and then whisking up in food mixer. Not sure if you’re supposed to let it cool but going to walk my dog and then come back and look and if no different going to add milk, presume semi skimmed is okay, and whisk it. What a pain! Must remember not to make white next time! :(. Any other suggestions gratefully received! Thank you :).

Hi Amber, the first time I made white choc ganache the same thing happened and I through it out. I read a few articles online one of which said to leave it overnight and give it a good mix next day, this worked for me

I now always make the ganache the night before I need it and so far no problems!

Hi amber

You’ll find the fix here http://www.cakeflix.com/questions/oily-ganache Hope you haven’t thrown it out. x

Thank you everyone. No I haven’t thrown it out MIWL. So I now have the options of using warm milk, pouring surface oil off or whisking cold double cream in. Hummmmm! What do I feel brave enough to do!? Lol

Went for the warm milk one. Added 3 tablespoons of warm milk, little by little. Whisk it up until it was chocolate again. Placed in fridge. Just looked and it’s not bad! Should have made it yesterday though because I wanted to use it today. Oh well not to worry, cake is for family anniversary. They’ll have to wait until tomorrow now :). Thank you so much for all your help.

White chocolate always needs extra care, next time you make it wait one minute before pouring on the hot cream. Let the cream warm the chocolate through before starting to mix which should be done gently. Over or vigorous mixing will encourage ganache to be oily. Pleased you saved it. x