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Dec 28, 2007 02:11 PM

Ganache guidance?

I messed up my ratios when making some chocolate truffles. I was thinking I could use the liquidy ganache as a nice icing on a cake instead. Any guidance on best practices for making it pliable enough to ice a cake with after it's been chilled in my fridge? Is using a microwave a terrible idea? A water bath better?

Thanks from an inexperienced-but-eager chocolatier.

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  1. Nope, nuking is fine. Add a little heavy cream to the chilled ganache and nuke in very small increments. Keep stirring and nuking until pliable.

    2 Replies
    1. re: dolores

      You can also use sour cream for a more tangy ganache.

      1. re: Linda513

        And also a little corn syrup gives it a nice gloss.

    2. I am interested in what you did to the chocolate that it cannot be fixed and used for the centers. It may never be perfect, but you can usually add more melted B-S chocolate to stiffen them up, if that is the problem.

      Tempering will not be a issue, if this is going to be used for centers.

      I prefer to reheat chocolate in a water bath, as it gives me more control, but a microwave will also work if you are careful.