Thursday 28 September 2017

How I Save Chocolate Ganache




 This is the problem when I overheat couverture chocolate.
Grainy, yucky looking.



I use LINDT chocolates for my chocolate ganache.

How to 'save' it?
By whipping, i use my hand mixer.

Whip them good, then into the fridge for 15 minutes.
Take it out, whipped again.


Do it repeatedly until ganache come back to normal.
This ganache was freshly made, so i let them sit overnight before use them.


Thank you for looking (^_^)

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