Ganache emergency question

Discussion in 'Homesteading Questions' started by longshadowfarms, Nov 24, 2005.

  1. longshadowfarms

    longshadowfarms Well-Known Member

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    Must have miscounted when adding the chocolate to my ganache. It is way too soft. Do you think I can just reheat it and add more chocolate?
     
  2. MELOC

    MELOC Master Of My Domain

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  3. Tracy Rimmer

    Tracy Rimmer CF, Classroom & Books Mod Supporter

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    You can add more chocolate, but remember that it doesn't properly "set" until it's refrigerated. It can feel cool, and still be almost liquid until it's set in the fridge.

    At least, any I've ever made!

    Tracy
     
  4. longshadowfarms

    longshadowfarms Well-Known Member

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    It sat all night in the fridge and is still soft.

    That website is awesome!!!!! I didn't boil the cream so that is the problem. Last time it did boil accidentally. I got the recipe from my cousin who is a chef - what is obvious to him was NOT to me! Maybe I'll just have to keep this in the fridge and eat it as it is. It still tastes great!!!! LOL! It's just a lot more than I'd normally have made for my own eating pleasure. So much for sharing this batch! Maybe I'll bring it anyway and give everyone a spoon! Ok, so it isn't that soft but it certainly isn't hard enough to stay in nice pieces.

    Thanks all! Knew someone here would point me in the right direction!
     
  5. Alice In TX/MO

    Alice In TX/MO More dharma, less drama. Supporter

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    Use as a garnish for pecan pie. :)