Welcome to the Cake Decorators Q&A

my ganache always seems to split no matter if it’s white or milk chocolate. I can always fix it (after reading helpful comments on here) but I was wondering what I’m doing wrong so I can prevent it!

I use 3:1 ratio, boil the cream and pour over the chocolate, let it sit for a minute then gently stir!

How do you fix it if it splits?

Hi myraconn
It sounds like you’re doing the right thing. Ganache usually splits if the cream is to hot or if you mix it too soon before all the ingredients have had time to come to a similar temperature. Try rotating the bowl as soon as you pour the cream to get it into all the nooks and crannies. This helps to cover all the chocolate and prevent any cold spots where the cream hasn’t reached. Leave it for a minute as you’ve been doing and then start gently from the middle and mix outwardly until both ingredients have emulsified. If the ganache is mixed vigorously the cocoa butter separates from solids and comes to the top.
Another thing which will cause a split is the type of chocolate you’re using. For dark chocolate aim for 50% and over cocoa solids , for milk chocolate about 42% and for white 23 -29%.

Thank you!! I will try your suggestions next time and hopefully it will be more successful. Maybe my gentle stirring wasn’t so gentle! I’m using callebaut approx 34% cocoa solids.

I fix it by adding milk or cream when the ganache has cooled a bit.

Hello AnnieLaurie

Lots of answers and discussions here:
http://www.cakeflix.com/questions/?s=oily+ganache
Look particularly at ‘oily ganache’