On 4/5/2021 at 11:56 PM, Jim D. said:
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?
I took the photo this time.
At 30 - 31 C,
Never emulsified and I got this mixture after stirring, also tried with an immersion blender.
This grainy appearance is an indication of too much fat in the recipe, isn't it?