White ganache. Just me or is this the devil of baking?!
I've just used up 1700gms of white chocolate to try and make enough white ganache to cover a 10" sq and an 8" round.
It went a bit like this -
Made ganache as per Paul Bradford recipe It split twice which I managed to recover by adding hot cream For some dumb reason I put it in the fridge overnight Today it was perfectly set for a final product but I needed it soft to cover a cake So I heated it up and it split again! So I added more hot cream then it was too runny! So I added more chocolate and it split again!!! So I added more hot cream.
Now I have a tonne of very greasy, runny looking ganache in the fridge and £20 worth of white chocolate likely to end up in the bin tomorrow.
Ganache should be easy, heat gently (don't boil) equal quantities of finly chopped chocolate and cream in a pan until melted, (I stir all the time some say not to) leave it to cool and and your off. Or keep it in the fridge until you need it and warm slightly in a pan until spreadable. It's adding the cream hot that causes the split because it melts the fat in the chocolate and separates it from the solids.