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Chocolate ganache

post #1 of 3
Thread Starter 

Hi, i have been sturggling with my chocolate ganache. its hard as a rock, the recipe is 50 grams chocolate 40 grams cream 10 grams butter, but everytime i put it in the chiller its gets as hard as rock. what do i do? if i mix chocolate into my buttercream it wont give it the dark color. 

post #2 of 3
It doesn't need to be refrigerated before use. If you would like for it to stay more fluid, adding corn syrup will give it more of a fudge topping (like for ice cream) consistency
post #3 of 3

You can bring it back to a loose consistency by warming in the microwave.

Small bursts of time and then stir....repeat until smooth again.


You mentioned you are struggling.... what sort of buttercream are you striving to produce?



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