[zrtownsend]

Hello!

I need a very experienced chocolatier for this one - I am an experienced chocolatier, but have never had this experience before. A ganache I like to make frequently has broken horribly. It contains dark and milk chocolates melted with buttered caramel (no cream, except that used to make the caramel). I usually just add the caramel to the chocolate and it melts smoothly via stirring. However, this time I decided to try to take care of any chocolate clumps by using a hand-held emulsion blender. As soon as I used it, the ganache separated terribly. To fix it, I heated half to 130 and let the other cool to 60, then blended the two - no success. I then added the ganache to a food processor. Again, no success. The ganache is now sitting in a bowl in a big clump in the center with liquid surrounding it. I have no idea how to salvage this.

What is recommended to repair a broken ganache made with caramel?

Thanks,
Zach

[m brown]

wrap it up and put it away in the cooler overnight.
Next day, chop it up, Re-melt and hand whisk.

[panini]

it just sounds as though the milk solids have split. I'm not so sure you're going to be able to regain it. I would do as M Brown says but maybe just remelt half and add the cooler stuff while mixing. You might have to rework this into something else.
Anything different, Cream?butter? If your fat contant was not up and the water was, the aggitation may have done this.\PS not real experienced in either.
pan

[zrtownsend]

Thanks...I may work it in to something else, perhaps by adding hot cream to it. I think I have something I could use that mixture for. This is a lesson for me that perhaps it's not a good idea to use a hand-held emulsion blender for ganache made with anything but cream.

[m brown]

yeah, it's over worked and may not come back as smooth as the first time.
you can make ganach with almost any liquid.
it does need a rest and can be over worked and under paid.