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