How to FIX a Broken Chocolate Ganache | 3 Common Problems | DallasChocolateClasses.com

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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
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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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