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Hi I made some whitechochlate ganache which curdled after  a while, can someone help me with that please? I used Pauls  dark chochlate recipe but I put an extra bit of white chochlate because  it does’t content any cocoa , is that maybe the reason for curdling???

Hi Banaz

If you put ‘oily ganache’ in the search box it will take you to a previous question which is similar to yours. There are answers there which will definitely help you.