Chocolate ganache is simple to make but it can get complicated as well. There are a lot many, who face problems with making chocolate ganache. While the recipe and the ingredients are very simple, the procedure and the precautions are much more.
So without any further talking, let’s find solutions to the problems you’re facing.
∎ At times, the ganache goes all chunky and broken. It’s frustrating when you have followed all the steps clearly but still what you get is just chunks. If this happen, don’t worry! Add a small amount of cold heavy cream into the broken ganache and stir slowly.
∎ Using the same old chocolate ganache gets a little boring, how about adding flavors to the same? You can do it with the use of alcohol, nut butters, extracts and even steep ingredients into the heavy cream.
∎ Sometimes we have some extra ganache left, so the question is how to store it? If you use it within 2 days then it is safe to wrap with plastic and keep on the kitchen counter if the temperature is cool. If you want to store it for a month then it is best to keep it in the fridge, tightly packed. And it lasts for 3 months if kept in the freezer.
∎ When you chop the cooking chocolate, chop it as finely as possible because it melts quicker without leaving lumps.
∎ After you pour the warm cream over the chocolate, let it sit on the chocolate for a while for the chocolate to soften a bit and then you can stir. This is an important step.
∎ If the chocolate isn’t melting that means the chocolate wasn’t chopped finely. If the chunks are still left, do not microwave it instead keep it on double boiler or place the glass bowl over a small saucepan containing simmering water. Stir the ganache constantly over the indirect heat until it is smooth.
∎ Don’t let even a drop of water touch your chocolate. The chocolate seizes and become greasy when in contact with water. Make sure all the utensils that you are using are wiped properly.
∎ Use a glass or metal bowl. A plastic bowl could melt or leave you with a dull or grainy ganache. Use a spoon or small rubber spatula to stir the chocolate and warm cream together. The whisk incorporates too much air into the delicate melting chocolate which could cause grease.
Hope this blog helps you with the problem you are facing with chocolate ganache.