13 replies to this topic

[chocofoodie]

Is there anything I can do to fix grainy ganache after it has set??

[lironp]

Try heating it gently again and then adding small quantities of hot milk, while mixing from the center and out, until it emulsifies

[chocofoodie]

What kind of milk? Whole or skim? How hot should it be? just boiled?

[merstar]

You need to take several steps, ie, reheating half the ganache to a specific temperature, then mixing it into the cooled half, etc. For full instructions, scroll down to REPAIRING A BROKEN OR GRAINY GANACHE by Sherry Yard:
http://www.globalgou...l#axzz0v0M6Mr4A

[lironp]

You can heat the ganache to about 35 degrees, boil the milk (I use 3%, it doesn't really matter as long as it's not as fatty as cream). I don't divide the ganache into 2, I just add the hot milk in small quantities. Pour some in the middle, then start mixing in very small circles, until the center begins to emulsify. You can then mix in greater circles, if it still gets grainy, or the doesn't emulsify enough,, then add more milk and repeat from the beginning.

[gap]

And when mixing the ganache, use an immersion/stick blender if you can. It's by no means essential but it helps

[prairiegirl]

Remember to keep the ganache above 35 Celsius when re-emulsifying.

[Mjx]

Try heating it gently again and then adding small quantities of hot milk, while mixing from the center and out, until it emulsifies

Just tried this, and although it initially looked like a disaster--the ganache went from being merely grainy to looking like oil-slathered, chocolate-covered muesli--it eventually came together. Only complaint is that the flavourings (lime zest and clove) are now rather muted and bland. But the consistency is lovely; I'm waiting to see how this sets up (usual firmness, or softer, owing to added fluid).

Update, nearly an hour later: The ganache seems to be setting up firmly enough to form, but is either going to be a bit softer than usual (for base recipe using 200g 80% c.m. chocolate and 125 ml 38% cream), or is taking longer to reach its final firmness.

Edited by Mjx, 31 December 2010 - 05:58 AM.

[DianaM]

Hi eG-ers!

I hope it's ok to resurrect this thread! I am experiencing problems with my dark choc ganaches, and need some help.

I formulate all my ganaches based on Greweling's guidelines, and am always super careful about percentages. My milk ganaches, or the mixed milk+dark ganaches are always beautiful, never had an issue with them.

But the dark ones are a whole different matter. I use Cacao Barry 64% (40.5% cocoa butter). The ganaches look shiny, and nicely emulsified when mixed, but by the next day they become grainy. When I bite into the bonbon, the centre does melt smoothly, and there is no granular mouthfeel. But the centre looks grainy, and when cut, small bits crumble away.

I checked Greweling, he says ganache is grainy if: 1) heated above 34C; 2) agitated excessively; 3) allowed to crystallize when separated.

But I've had the same issue even when the ganache was at the right temp. I only agitate enough to emulsify fully. My ganache looks fully emulsified, I wouldn't pipe it into shells if I saw it was separated.

My process is identical when I make the milk ganaches and the dark ones. Why then my results are different?

[DianaM]

Going to try to attach a pic of the ugly, ugly, grainy ganache.

Attached Images

• 

[gap]

Are you using an immersion blender? I've been told (and do) always use an immersion blender for dark ganache to ensure it is properly emulsified.

[Kerry Beal]

My notes are out in the car - but I seem to recall him saying that too much fat can result in a grainy ganache. Ganache is an emulsion of fat in water and the fat forms small globules surrounded by the water phase. If you have too many fat globules for the amount of water phase they are likely to coalesce into an oily mass. A chocolate with a higher cocoa butter content is more likely to form a ganache that will split. So if you want to use the same chocolate - you need to increase the water phase in some way.

Also agitating when it is too cool also makes it more likely to split - this is because agitation brings those little globules in greater contact with each other and makes them more likely to coalesce. '

A split ganache is cured by heating or by adding some milk, simple syrup or booze - so I'd think that adding these to your formula initially might just work.

[DianaM]

Thank you for your responses, gap and Kerry!

Are you using an immersion blender?

I tried to use an immersion blender once, but I must have done it wrong because I introduced lots of tiny air bubbles in the ganache. So that was the first and last experiment with the blender.

My notes are out in the car - but I seem to recall him saying that too much fat can result in a grainy ganache. Ganache is an emulsion of fat in water and the fat forms small globules surrounded by the water phase. If you have too many fat globules for the amount of water phase they are likely to coalesce into an oily mass. A chocolate with a higher cocoa butter content is more likely to form a ganache that will split. So if you want to use the same chocolate - you need to increase the water phase in some way.

Also agitating when it is too cool also makes it more likely to split - this is because agitation brings those little globules in greater contact with each other and makes them more likely to coalesce. '

A split ganache is cured by heating or by adding some milk, simple syrup or booze - so I'd think that adding these to your formula initially might just work.

You're probably right about the high fat content, Kerry. The "grains" melt in the mouth, so they must be actually fat formed into larger globules.

I have a question about repairing the ganache. Because it seemed emulsified, I had piped it into shells. So what now? Can I cut up the bonbons shells 'n all, add the milk and re-emulsify? Would the process then be:
-chop up the bonbons
-melt in double boiler
-add milk (warm or room temp milk? I'm assuming i still have to take care not to let the ganache get warmer than 34C?)
-re-emulsify
-pipe into new shells

Is this the correct procedure?

As for the future, I will try adding some extra booze, or milk to the dark ganaches to begin with, and also use the stick blender. I'll just have to practice, so that I don't lift the blades above the surface and introduce air bubbles.

Edited by DianaM, 14 June 2012 - 07:45 PM.

[Kerry Beal]

That should likely work.