Welcome to the Cake Decorators Q&A

This may seem like a stupid question , but if you boil the cream to destroy bacteria ,but add cold cream to rescue it ,will this not make the ganache go off ?

Hi Madchef

Cream is already pasteurised which kills off bacteria. It is airborne bacteria which causes spoilage.. Adding a tablespoon of cold or warm cream just helps to bind the oils to restore the consistency of the ganache.

Thanks MIWL , did however make a new batch which turned out ok ,have kept the salvaged ganache to gauge how it keeps ,only have this problem with the White ganache which is infuriating

When the cream comes to the boil don’t pour it on the chocolate straight away, wait a minute. White chocolate isn’t really chocolate at all, it is mostly cocoabutter with added milk solids. The cocoa butter becomes liquid and separates from the solids. Another way to bring it back is to place it in the fridge until it become almost solid. Then gently whisk it with an emersion stick until it emulsifies. Try not to incorporate too much air into the ganache as this will also incorporate airborne microbes shortening it’s shelf life. Use a tall recepticle and keep the stick emersed while whisking. You may find the following blog of interest:

The Shelf Life of Ganache – By madeitwithlove

Hope it helps.