Hello, I'm a culinary expert with a passion for creating and understanding various culinary techniques. When it comes to chocolate work, ganache is a fundamental component, and it's essential to know what can go wrong with it.

A *broken ganache* refers to a ganache that has been improperly emulsified, resulting in a separation of its components, typically fat (cocoa butter and chocolate) and water (cream or milk). This can happen due to various reasons:


1. Overheating: If the cream is heated too much, it can cause the ganache to separate.

2. Underheating: Not heating the cream enough can also result in a broken ganache because the chocolate may not fully melt and mix with the cream.

3. Pouring hot cream into cold chocolate: Sudden temperature changes can cause the chocolate to seize up and the ganache to separate.

4. Using low-quality chocolate: Chocolate with a high percentage of cocoa butter is less likely to break down.

5. Agitating the mixture too much: Over-whisking or stirring can introduce too much air and cause the ganache to separate.

To fix a broken ganache, you can try the following steps:

- Stabilize with an emulsifier: Adding a small amount of a stabilizer like corn syrup or a bit of heavy cream can help re-emulsify the mixture.
- Reheat carefully: Gently reheat the ganache, making sure not to exceed the critical temperature range for chocolate.
- Use a double boiler: This method ensures even heat distribution and can help prevent overheating.

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Ganache is a mixture of chocolate and cream typically but other types of fat can be used in place of cream like butter, coconut cream or palm oil. ... A broken ganache is where the fat and the chocolate separate and become gritty. It is also known as a split ganache or seized ganache.read more >>