How to fix a broken ganache

Your ganache is grainy, oily, crumbly? It's broken — but fixable.

A broken ganache is when the emulsion between chocolate fat and cream water falls apart. Two reasons: cream too hot (shocks cocoa butter) or not enough liquid (emulsion collapses).

The fix:
🔹 Oily ganache — add 1 tbsp warm milk or water. Extra moisture re-anchors fat molecules
🔹 Grainy ganache — blend from centre outward with an immersion blender. Shear force redistributes fat globules
🔹 Don't panic and refreeze — that locks in the break

Learn professional baking techniques from expert chefs at Truffle Nation Pastry Academy.

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Видео How to fix a broken ganache канала Truffle Nation