Welcome to the Cake Decorators Q&A

I made my milk chocolate ganache last night and was about to use it! It looked fine last night but now it looks like it has split. HELP! Can I still rescue this? How should I go about it?

Good Morning DawnW

For fixing split, grainy or oily ganache have a peek here:
http://www.cakeflix.com/questions?s=oily+ganache
If your ganache is very cold, warm it up for a few seconds, start with 10 seconds on medium and check if it has warmed. If its still cold, warm again till it feels warm but not hot. Same with the addition cream as advised in the fix.

Good luck!

To make milk ganache a 2:1.5 or 3:1 ratio of chocolate to cream is preferable. Milk chocolate is really the same as white for it’s setting quality. Give it time to set either on the kitchen counter or in the fridge.

If I put more cream in, should I also add more chocolate? I’m not sure the consistency looks right???? HHMMM

What ratio to cream did you use in the first place for the milk ganache? You’ll find my quanitity charts here:

Carry on Ganaching! New Charts and Recipes

When fixing ganache you don’t add extra chocolate. The fat in the cream is what does the trick.

I used the ganacherator. I used 1100g Milk Choc and 500ml dbl cream

Oh no, I think I might have used too much cream! Would that have caused it to split?

Not necessarily but it certainly would not have helped to set it. The ratio can be adjusted by adding the correct amount of melted chocolate to the exisiting ganache. It may not repair the split but you can still add a tablespoon of warm cream to help it as advised in the ganache fix links.