How to Rescue a Split Ganache | Chocolate Troubleshooting 

Thank you for watching - and I'm delighted to know that you have a perfect ganache!

How fantastic!! I'm so pleased I've managed to be of some use! Thank you for letting me know and I do hope your husband appreciated all your hard work on his cake.

Perfect!! I'm pleased it worked for you,

My pleasure! I'm pleased this was of use to you.

It's my pleasure!

Honestly - I really do add the cream little by little!! And it really does the trick. They it!

You're welcome!! I'm so pleased this worked for you. And matcha ganache sounds exciting too. Nenette

@@NenetteChocolates I’m forever your debt miss Nenette ❤️ it’s for my mothers birthday cake ☺️ white chocolate matcha ganache I recommend it if you like the taste of matcha ❤️

​@@isychia4947it sounds excellent. And happy birthday to your mum too

So am I!!

I'm so pleased!!

This was a professionally produced video with a videographer, a bank of cameras and microphones in my kitchen. I'm sorry if you weren't able to hear me, though.

Hi Jeff. How very frustrating for you. Let's take a look and see if we can resolve this. First of all, can I check the quantities of ingredients you're using. The ratio I use is 125g chocolate and 75ml of cream. This is generally enough to make around 20 truffles. Next, and sorry if I'm repeating myself, shall we walk through the steps: first heat the chocolate and, separately, the cream gently so that they cream is around 35 degrees C and the chocolate is just melted. Then add the cream to the chocolate - little by little. Don't pour it all in at once. At first the chocolate will 'seize' as it hates being mixed with liquid! Just keep adding the cream a little at a time and the mixture will soften, look a little 'greasy' and then it should all come together with a glossy, shiny ganache. If, at this stage - perhaps because the measurements at the start might have been a little off - the ganache isn't glossy, then you can either go in with your electric whisk or, simply add a little more cream. The mix shouldn't be grainy. Still having problems - then drop me an email on info@nenettechocolates.co.uk and we can arrange a call or something. Nenette

Thank you for watching my video. I'm sorry to hear about your experience with your white chocolate ganache. In theory, there should be no difference in the ganache process regardless of whether you're using dark, milk or white chocolate. The quantities I use and which you can scale up or down are 125g chocolate to 75ml cream. That works for me every time - but of course things may depend on whether there are more ingredients in your chocolate than you might expect (take a look on the pack to see what might be in there for white chocolate apart from cocoa butter sugar and milk powder and soya lecithin). As an alternative for next time to adding more cream, you could also try whisking the ganache to emulsify the mixture. I do hope your cheesecake worked out - I bet it tasted delicious regardless.

Try emulsifying it with an electric whisk.

@@NenetteChocolates it worked like magic and went back to being smooth and silky in no time! Thank you so much

@@tootsiepeter39 brilliant!!

@@NenetteChocolates because of this i have discovered your channel and I’m so overwhelmed with all your great content ! Thank you so much

@@tootsiepeter39 I hope you enjoy watching!