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Welcome to the Cake Decorators Q&A

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asked December 10th 2012

Chocolate Gnache Crisis!!

I’m making one of Pauls handbag cakes for a friends 40th birthday on Thursday. I thought I’d give the gnache a try. However the gnache has turned out looking like cottage cheese with lots of oil floating on the
top. Can this be salvaged/used or do I have to start again? What have I done wrong? Any suggestions, hints, tips would be appreciated. Beginning to feel like a numpty, I can whip up an Italian Buttercream but a choc gnache seems beyond me.

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I’m making one of Pauls handbag cakes for a friends 40th birthday on Thursday. I thought I’d give the gnache a try. However the gnache has turned out looking like cottage cheese with lots of oil floating on the
top. Can this be salvaged/used or do I have to start again? What have I done wrong? Any suggestions, hints, tips would be appreciated. Beginning to feel like a numpty, I can whip up an Italian Buttercream but a choc gnache seems beyond me.

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Try and add some more cream xx

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Hi dolcam

If you put in the search box (just above ) ‘oily ganache’ you will see lots of answers there to help you rescue your ganache.

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Thank you so much, just added some more cream and its looking perfect. Phew!

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I’ve had this before – I had to beat it for ages (by hand) and it came back together (and was fine to use and tasted good) – I made 3 lots the first time I ever did it until someone on another forum said to keep beating – I had a lot of ganache! Seemed to do it more when I was doing 1:1 choc to cream ration than when I doubled the choc like Paul does.