✨ Fix It Like a Chef – How to Save a Split Ganache ✨ In our Artisanal Chocolate Program, Chef Omkar explains exactly why your ganache splits — usually because of a temperature imbalance between the chocolate and cream. He then walks our students through simple chef-approved fixes: 🔹 Use an immersion blender to emulsify it back together 🔹 And if it still doesn’t come together — add a splash of ice-cold water and blend again for a smooth, glossy finish If you want to learn more chocolate hacks,
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White chocolate ganache is extra sensitive and can split easily when overheated (we’ve all been there!). But don’t panic...here’s the quickest way to fix it: pop it into a blender or food processor and blend until smooth again. (Yes, a whisk or spoon can work-but this method is way faster!) Save this tip for next time! Want a fail-proof white chocolate ganache recipe and technique? Drop a ‘ganache’ in the comments and I’ll DM you the link to my Ganache Course. | Funky Batter
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