Welcome to the Cake Decorators Q&A

Oh just cant seem to get this right even thoughni am following pauls video. What temp should the cream be before pouring over the chocolate? I know he says boiling but just curious. When i add my cream and mix i am finding that it cools down too quickly and the choc isnt all melting. So i microwave it for few secs but then it goes oily and splits. Have wasted so much choc and time now so need advice.

Do you have correct measurements?
The cream should come to the boil, then pour over your white chocolate.
Do not throw out your split ganache, just add a small amount of milk and mix it through and it should come right.
No doubt other members will help you, but in the mean time I hope this works.
Jackie

Hi Paddyjules

Are you using bars of chocolate or callets? If bars, it helps to break the chocolate up into very small pieces or grate it so melting is made easier. Bring the cream to a proper boil, wait a few seconds so it’s not scalding and add it to the chocolate. Twirl the bowl so the cream penetrates to the bottom, allow a minute so the chocolate warms through then begin to stir the contents in a folding motion at first and then mix gently until you have a smooth emulsion. It might help to wrap a warm towel around the mixing bowl to prevent the mixture cooling too quickly. If a few lumps still remain finish off in the microwave on low heat in 10 – 15 seconds spurts depending how big the chocolate lumps are. Mix after each warming, you may need to warm for less time so keep a strict eye on how it’s melting. Gentle mixing is key, vigorous mixing will make the ganache oily and grainy. To rescue split ganache look here http://www.cakeflix.com/questions/oily-
ganache and if it helps a ganache chart and blog here http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth