Every so often I have some ganache issues and I usually end up reading up on ganache fixes. Here’s my question:
What is the risk of heating the ganache to 115F or higher? I understand that since it is an emulsion and that the cocoa butter will (possibly) separate from the cocoa solids at that temperature…YET isn’t the temperature of the ganache greater than that following combination of the cream and chocolate (adding cream and chocolate)? I meant to take a temperature reading today after I used the food processor and forgot. Will definitely do this next time.
So, I ended up reheating the ganache to about 150F ... still looked grainy to me. I used the immersion blender on it and it now looks great and silky smooth. I will see how it looks upon further cooling. It tastes the same.
I decided to use a 1:1 ratio milk chocolate ganache with some semi sweet chocolate in place of the milk chocolate. I’ve encountered differing views on whipping—do it at room temperature or do it chilled. My experience with Rose’s “Light Whipped Ganache” has always been that colder works better even though instructions say 65F. However, since I wasn’t even sure I wanted a whipped ganache, I left it out for a few hours at room temperature. After placing some ganache on a metal spoon and seeing that it didn’t set after about 20 minutes, I decided to try whipping to expedite the process. It whipped, but was very soft. I pushed it and got a grainy mess.
When this happens, I usually gently melt—trying to keep under 115F, but in my experience, the graininess never goes away completely. So…next time it happens, I will try immersion blending at 115F ....or I may try reheating to the temperature of the ganache right after processing. I will see how this mess turns out! Thoughts??