How to FIX a Broken Chocolate Ganache | 3 Common Problems | DallasChocolateClasses.com | how to fix burnt chocolate | Baking tips and tricks | 2022
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How to FIX a Broken Chocolate Ganache | 3 Common Problems | DallasChocolateClasses.com
Have you ever experienced the frustration of a broken chocolate ganache and were confused about what to do next or why it even happened? This video will help you solve that mystery by defining what “broken” means, revealing typical reasons why a chocolate ganache breaks while we’re working with it, and demonstrating how to restore it (and if it’s even possible) if these frustrating circumstances happen to you while you’re making your favorite chocolate ganache cake fillings, truffles, icings, or glazes.
Thanks for watching! All photos are my own and represent the exact product or technique you see created in the video. If you have any problems or need more help or are just curious about anything regarding the process in this video, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.
Chef Zach
Register for a live online class today with Chef Zach to perfect your ganaches or any technique in chocolate |
Tips & Extras:
– Remember that chocolate contains fat. Cream contains fat + water. Butter contains fat + water, and liquid flavorings are liquid. All these ingredients contribute the fat + liquid ratios contained in a chocolate ganache.
– The chocolates used in the examples were couverture chocolates, those which contain a high percentage of cocoa butter. Specifically, the examples used cream ganaches formulated with Valrhona 66% cacao and Valrhona 61% cacao. These principals about broken chocolate ganaches apply to all ganaches.
– Remember that milk and white chocolate are more sensitive to high temperatures and generally are handled at lower temperatures than dark chocolate. Fixing these ganaches with the same approaches applies.
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Please don’t forget to LIKE, COMMENT, SHARE, SUBSCRIBE & CLICK the BELL icon 🔔 to make sure you don’t miss a single video.
Also, check out other videos on these playlists on this channel:
🍫 LEARN CHOCOLATE TECHNIQUES:
🍫 QUICK & EASY CHOCOLATE RECIPES:
🍫 CHOCOLATE CLASS AND EVENT HIGHLIGHTS:
Chocolatier Zach Townsend travels for presentations on chocolate, too. Contact him via the website for inquiries.
Follow Dallas Chocolate Classes on Facebook:
Find chocolatier Zach Townsend on Instagram:
how to fix burnt chocolate
Have you ever experienced the frustration of a broken chocolate ganache and were confused about what to do next or why it even happened? This video will help you solve that mystery by defining what “broken” means, revealing typical reasons why a chocolate ganache breaks while we’re working with it, and demonstrating how to restore it (and if it’s even possible) if these frustrating circumstances happen to you while you’re making your favorite chocolate ganache cake fillings, truffles, icings, or glazes.
Thanks for watching! All photos are my own and represent the exact product or technique you see created in the video. If you have any problems or need more help or are just curious about anything regarding the process in this video, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.
Chef Zach
Register for a live online class today with Chef Zach to perfect your ganaches or any technique in chocolate |
Tips & Extras:
– Remember that chocolate contains fat. Cream contains fat + water. Butter contains fat + water, and liquid flavorings are liquid. All these ingredients contribute the fat + liquid ratios contained in a chocolate ganache.
– The chocolates used in the examples were couverture chocolates, those which contain a high percentage of cocoa butter. Specifically, the examples used cream ganaches formulated with Valrhona 66% cacao and Valrhona 61% cacao. These principals about broken chocolate ganaches apply to all ganaches.
– Remember that milk and white chocolate are more sensitive to high temperatures and generally are handled at lower temperatures than dark chocolate. Fixing these ganaches with the same approaches applies.
❤️ Subscribe to the Dallas Chocolate Classes YouTube Channel here
Please don’t forget to LIKE, COMMENT, SHARE, SUBSCRIBE & CLICK the BELL icon 🔔 to make sure you don’t miss a single video.
Also, check out other videos on these playlists on this channel:
🍫 LEARN CHOCOLATE TECHNIQUES:
🍫 QUICK & EASY CHOCOLATE RECIPES:
🍫 CHOCOLATE CLASS AND EVENT HIGHLIGHTS:
Chocolatier Zach Townsend travels for presentations on chocolate, too. Contact him via the website for inquiries.
Follow Dallas Chocolate Classes on Facebook:
Find chocolatier Zach Townsend on Instagram:
48 Comments
You saved my ganache! Thank you 😍
I never use to have issues with my ganache but since I started using the heavy cream from Costco that is a little thicker than what I used to use, I started having problems. Does that mean I have to use less cream but the same amount of chocolate like I used to?
Thank you!! Your excellent instructions helped me save my ganache.
Hi Chef Zach! I have a question, why is it so difficult to make a really dark chocolate ganache? I like my ganache incredibly bitter and every time I try to use my Callebaut 80% it gets all oily and a little slimy. I don't have any issues with my 33%, 58%, and 70% chocolates. My ratio is (2:1 two parts of chocolate to 1 part of cream 35% fat).
Life Saver. Hot milk was the answer! Never made it with dark chocolate before. saved it!
you just saved me, I was following a rather unclear recipe, and my ganache separated… Thanks to your tips, it came to life and I was able to make it! I was so worried about throwing all the chocolate away
If we use milk in choclate ..how many days we can store
A thousand thank yous
Wow u r suscriber count is 888 lucky num
I followed your recommendations and got a pretty good result. Now I think I can fine tune it. Thanks!
Thank you! That is really helpful. I'll try it soon and let you know how it worked.
thanku 👍
Thanks so much. Have you made a video that shows how to make a water ganache with added whiskey or rum?
My ganache was great then i added a liquor (rum) so it went so curdled, how can i fix this! Please respond 🙏🏻
Does ganache hardens on cakes at room temperature
Such a useful video!!
I make chocolate ganache and add more sugar its so thick.plz tell me who to cover it
Hi am curious what do you recommend for dipping biscotti
Great video,! Thank you,,
I want to know one thing…real pure milk and white and dark chocolate ( i m not talking about cooking chocolate) melt so fast..if i make small chocolate from it…can uh tell me , how to fix it??
❣️
What to do if it is for decorating purpose?
Where are u from
Thank you so much. This video was life saver.
Thank u it's so help full
Very informative and helpful ❤️❤️❤️❤️❤️❤️
Can we have the broken ganache as it is cause it tastes the same? Will it harm you?
Sooo, helpful. Thankyou so much!
This video was a total savior! Thanks much!
I fixed it, thanks a lot fantastic 👍😅
Very helpful Thank you
Thankkkk uuuuu
Best video in YouTube
Thank you so much 💖
THANK YOU FOR SAVING ME!!!!!
Not long ago, my large amount of Ganache was separated and I found out about your channel while trying to find a solution.
With the help of your video, I used all of Ganache without throwing it away. Thank you. 🙂
Tx its really helpful
Need help i melted a chocolate almost it was half kg bar in a micro oven i puted chocolate out of fridge almost 1 hour before but when i saw it was not melted it was seezed and then i add cream but it was totally destroyed n i throw it…
What is the best ratio of heavy milk to chocolate when using 72% ghirardelli. I made two batches tonight and they both seized up and separated. The oil pooled on top and I couldn't get it right; so frustrating.
Thank you so much chef it really helped me lot ❤️❤️ thank you for sharing. learnt new thing 🥳 very useful 👍👍😊😊
Thanks a lot! You saved me!!!
Thank you for the helpful tips. It solves my broken ganache wonderfully 👍
Thanks for the quick help. You saved my Christmas cake🎄😘🎉
This is very helpful. Thank you chef.
How to fix curdled whipped ganachr
Can we imply the same process in white chocolate ganache…bcos I tried the same but it splits more …what can I do to fix it .Thank u so much in advance
Thank you for this informative video. You saved our lives ( the ganache and I)
What do you do with a ganache? Is it a frosting?