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2 hours ago, Altay.Oro said:

Have you ever experienced a ganache refusing being emulsified to death?

 

My initial ingredients ... milk chocolate - 100 grams, cocoa butter - 20 grams, honey - 10 grams, cream - 50 grams ...

I worked at correct temperatures, stirred between 30 - 35 C,

Tried immersion blender,

Later, I poured considerable amount of cream,

And even added pure water at the end ...

But no luck.

Can you describe what the ganache looked like?  And what were the approximate temperatures of the cream and chocolate when you first tried to emulsify them?

2 hours ago, Altay.Oro said:

Have you ever experienced a ganache refusing being emulsified to death?

 

My initial ingredients ... milk chocolate - 100 grams, cocoa butter - 20 grams, honey - 10 grams, cream - 50 grams ...

I worked at correct temperatures, stirred between 30 - 35 C,

Tried immersion blender,

Later, I poured considerable amount of cream,

And even added pure water at the end ...

But no luck.

Can you describe what the ganache looked like?  And what were the approximate temperature of the cream and chocolate when you first tried to emulsify them?