storing caramel ganache . Please help! 
Posted: 16 December 2013 12:52 AM   [ Ignore ]
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So i made a large order of caramel ganache .. the order got cancelled and now reordered but on a smaller scale. The order is for tomorrow and i made the ganache yesterday morning. is it ok to leave it out till tomorrow morning? And the leftover ganache , how exactly do i store it and thaw it? Last time i thawed ganache straight put of the freezer and it had condensation all over the top and when i reheated it it was a royal undoable mess =( Don’t want to ruin my lovely double batch !!! Please help!

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Posted: 16 December 2013 01:44 AM   [ Ignore ]   [ # 1 ]
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I don’t know the answer to your question, but the quickest way to get an answer is to do a search of this forum, rather than waiting for someone to respond:

If you type

ganache storing site:www.realbakingwithrose.com

into Google, you will get the following list:

https://www.google.com/search?safe=off&site;=&source=hp&q=ganache+storing+site:www.realbakingwithrose.com&oq=ganache+storing+site:www.realbakingwithrose.com&gs_l=hp.3…3351.11087.0.11622.47.45.0.1.1.0.236.5955.10j33j2.45.0….0…1c.1.32.hp..34.13.1171.ZB7ZZS7h3i0

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Posted: 16 December 2013 03:41 AM   [ Ignore ]   [ # 2 ]
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thanks for that charlesT. =) Never occurred to me to do that! As of now the ganache is still outside because i have made the executive decision to leave it out till tomorrow morn when i will use it. but for the rest which i wont nbe needing till the 30, just wondering how to thaw. !

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Posted: 16 December 2013 07:56 AM   [ Ignore ]   [ # 3 ]
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I’ve always had good luck thawing ganache upside down, on the countertop, overnight, with the lid still on.  That way the condensation remains on the lid rather than the ganache, and once it has come to room temp I just peel off the lid while it is still upside down. 

But ganache isn’t like pure chocolate, if a few drops of liquid rest on the surface you can either blot them off or stir them in, no seizing or troubles.  If you had trouble with a reheated batch, it was probably due to something other than condensation.

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Posted: 16 December 2013 03:46 PM   [ Ignore ]   [ # 4 ]
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chocoholic - 16 December 2013 12:52 AM

So i made a large order of caramel ganache .. the order got cancelled and now reordered but on a smaller scale. The order is for tomorrow and i made the ganache yesterday morning. is it ok to leave it out till tomorrow morning? And the leftover ganache , how exactly do i store it and thaw it? Last time i thawed ganache straight put of the freezer and it had condensation all over the top and when i reheated it it was a royal undoable mess =( Don’t want to ruin my lovely double batch !!! Please help!

It is very cold outside. That does not need freezing. It can be at room temp for a day or two. Do not worry about it. It will be fine. Surprisingly there are lot of things
Like buttercream, ganache and things like that came be at room temp w/out going bad. If u walk into a bakery not everything is refrigerated or frozen.

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