How to Repair a Broken Ganache
STOP RIGHT THERE! Don’t throw that broken ganache in the bin! You can save it (most likely, so long as it’s truly broken and not burnt) and I’m gonna show you how.
I posted this last week on my Facebook page just as a thoughtful piece about what had gone wrong in my kitchen as I was making CuPig. I figured if I could help save anyone else’s ganache it would be worth the few minutes to jot down my thoughts. And WHOA! Did you guys like it! I was shocked at the wonderful reaction, so I’m going to archive it here to be easily found forever… The text is my original post. Stay with me; I was a bit wonky that day!
***Ganache Tip***
Have you ever made ganache and had it look like the pic on the left? That’s a broken ganache. That’s what reared its ugly head in my kitchen this morning. I knew it was a possibility because of my cream. But I live on the edge: I went for it anyways and used the cream to make the milk chocolate ganache.
But that is not an acceptable final product for ganache no matter what you are using it for. So how to fix it…
First, let me tell you what I used and why it happened (just in case you are interested or want to understand why this might happen to your ganache). If I were to get all scientific on you I would explain that it’s a fat-in-water emulsion with an excessive dispersed phase that has caused the separation. But ain’t nobody got time for that nonsense!
What that means is that the cream (that was mildly separated, but still good) added too much fat to the chocolate. I use a milk chocolate so I made a 3:1, Chocolate:cream, ganache. The fat was too much. (It can also happen if you stir it too much at too low of a temp, so just put down your spatula and step away from the bowl, people!) How to fix?
Heat some skim (or reduced fat) milk to a simmer and VERY slowly add it to the broken ganache stirring all the while. Only add a bit at a time until it becomes smooth and shiny once again. The water added from the (significantly) lower fat milk helps to open up the fat molecules and properly restore the emulsion.
Et, voilà! Beautiful ganache once again.
This concludes how to fix the things Kara inadvertently breaks while caking. As you were people.
***It’s good to note that if you add too much heated milk you can inadvertently soften the ganache past what may be usable for your purposes, like if you’re covering a cake with it prior to fondanting. Just test the consistency before applying as usual. Even if it’s just a bit softer it tends to work for sculpted cakes and definitely for filling. No matter what, it’s not a lost cause, it can be used in one way or another in your kitchen.
***General guidelines for ganache ratios:
- Dark Chocolate - 2 parts dark chocolate : 1 part cream
- Milk and White Chocolates - 3 parts chocolate : 1 part cream
It’s good to note here also that you should take the weather in your area into account. If it’s very warm/hot and your cake will be served outdoors or may not be refrigerated for any length of time you may consider bumping up the chocolate portion of the ratio.
That concludes “Saving Your Ganache”. Happy caking 🙂
Thank you so much! This worked perfectly! I was so upset when my ganache broke and I was not looking forward to chopping up another 8 chocolate bars! :))))
Thank you very vey much as I was panic with my broken ganache and this was my second attempt from the one I have made last night with milk chocolate not thick enough till this morning woken from bed hoping that will be thick and ready to use but it was thick but not enough. This morning I decided to go back to LiDL to get stronger chocolate with 81% coco and that when I realise that the texture was looking so broken with a lot of oil coming out it it. At first I was going to cry then something told me to on line and type in how to repair broken ganache the when I read through where I was suppose to add in semi skim milk in but decided to add in my last night ganache as is got only 28% and it work well than god for your advice and am happy with the out come as I have to decorate my little angel cake for tomorrow birthday.
I’m so glad it helped!!! It really is all science and once you understand what you’re seeing, you’ll know exactly how to fix it in the future (and there will always be times when it just happens. Knowing what to do is your best skill!)
Thank you, thank you! It is almost 11:00 pm and I was desperate to get the ganache fixed once it separated. Your recommendation was just what I needed. It was worth taking the time on the Internet to find a solution, I am grateful!
That silly little thing I put together has saved sooooo much ganache! I’m glad I thought to snap a couple pictures 🙂 I’m glad it worked for you! Happy caking!
Thank you!!!!!!!! It’s 12:30 am, I’m making a cake for my daughter’s first birthday, I thought I will have to chuck it all and start again, but a couple of drops of milk later, it’s beautiful ganache again! Thank you!!!
THANK YOU!! It worked and saved my Ganache.
I can’t believe it. Such a simple solution and it works beautifully. Thank you!!!
Thank you so much. You saved my ganache. It was totally split and I just needed a small amount of milk to fix it. :))
THANK YOU so much!! I only had whole milk on hand, but it still worked beautifully! I can’t believe how easy that was.
I had to make chocolate mousse so i added egg yolk which was at room temp to the melted chocolate, as i added the egg yolk the chocolate got very crumbly n its fat got seperated n it got completely destroyed
Thank you, it worked beautifully on a broken ganache my 18yr old made to cover a chocolate and pistachio cake to impress her boyfriend. All smiles now , and she hope he will think she is a keeper!
It didn’t work for me. My white chocolate ganache was only a little broken! But then i added the milk and it got so much worse. Do you know why?
I could be that you had too much milk to start and that is what the break was from. Often, that’s not the case. White chocolate can be a beast all it’s own, though. What was your starting chocolate to cream ratio? And did you use heavy cream, or light whipping cream?
Thanks so much! I was so disappointed when my ganache curdled but your tip worked like a charm! Thanks for sharing ?
A big thank you! You’ve saved my ganache! Mine was so curdle earlier, by adding the milk it smoothened it perfectly! You’ve saved my son’s birthday chocolate cake! Thank you!
Aw! I’m glad I could help 🙂 No more wasted ganache!
I cannot thank you enough for this post!!!! I am making truffles for a party and my ganache was HORRIBLE! I wish I had taken a before and after picture. Your post saved my dark chocolate truffles!!!
I get messages every week about saved ganache 🙂 I’m glad it helped. Too much ganache has met the bin in the past. LOL!
Kara, thanks so much! Worked a treat!!! Saved my chocolate caramel balls!!
You are a life saver! I had one perfect ganache and one bad one and mixed both (to fix the bad one) and it back fired. So I came across your post and quickly fixed it. It’s back to looking beautiful and glossy. Thank you so much!
WooHOO! I love rescued chocolate! LOL That stuff is expensive!
I was making it, it seemed OK, I put it in the fridge to set up for 3 hrs like it said, it came out hard as a rock, they were for truffles, so now what can I do? I said to use 70% chocolate, I went to the bulk store and bought a dark looking bakers chocolate, it really wasn’t specific on chocolate other than 70%, was that right. I’m not sure what happened. Thank you.
Baker’s chocolate is different than couverture dark chocolate. Look for semi-sweet chocolate chips (like Ghiradelli or another good quality chocolate) or specifically get couverture wafers or pistols. Bakers chocolate is meant for baking in mixes and batters. Also, truffle ganache shouldn’t be refrigerated. What were your ratios of chocolate to cream?
Awesome advice. Thanks Kara, I was making a Christmas yule log and you have saved the day!
Thanx a lot really it saved me from the embarrasment … u r an angel
You are most welcome!
Hi there. My ganache didn’t turn out grainy but was really gloopy, I couldn’t pour it over my torte such a shame, had to spread instead. Thankfully I have a very gracious husband who will eat chocolate in whatever shape or form it comes!! If you had any tips for next time or know where I went wrong I would be really grateful thank you 🙂
Thanks Kara this was a great tip my ganache now silky smooth! Tried blending it with a hand blender which didn’t work at all but the milk trick (semi skimmed worked for me) was superb. Something I’ll never forget now:)
Fabulous! Saving precious chocolate, one ganache mishap at a time!
You saved my life (and my sons chocolate mud birthday cake)! Thanks 🙂
Hooray! I hope he loves his cake 🙂