My tried and tested 4 easy methods that are best to fix split chocolate ganache and work every time.
If you’ve ever attempted to make chocolate ganache, you might have seen your lovely smooth ganache suddenly turning oily and weirdly separating. Split ganache, which is what this is called, is actually quite common and can happen to anyone even if you are an experienced cook or chocolate maker.
Split ganache doesn’t look very appetising, and it’s difficult to work with because the structure of the chocolate has changed.
The good news is that you can fix oily split ganache and I’m happy to share with you my tried and tested ways of solving this tricky chocolate problem.
Over the 25 years of chocolate making I had to deal with split ganache on many occasions, so I’ve had the chance to test all the different methods of fixing split ganache.
How do you fix split ganache? The quick answer
There are basically two main ways to fix split ganache – you either use cream to mix in or you can use honey. But it gets more complicated than just adding the ingredients in as the split ganache has changed it’s structure and we need to re-emulsify it again (that’s chocolate speak for make it smooth…).
1. How to fix split ganache using cream
This is one of the easy ways to fix your chocolate ganache. Simply leave the ganache to cool down first and then add a couple of tablespoons of cold cream (double or single) and gently stir it in. That usually corrects the problem and the ganache blends back together. You can also whisk the ganache once it’s completely cold.
Best for: When your chocolate ganache is split but looks like it will come back together easily. This method will slightly alter the flavour of your chocolate ganache with the extra cream added, so you might need to add more flavouring.
2. How to fix split ganache using whisk or blender
Using a blender or an electric whisk is a quick and efficient way to fix split ganache, as it helps to emulsify the ingredients super quickly. I have also found, that using regular string spatula works just as fine, but you just have to work a bit harder at mixing the ganache.
To fix split ganache using a blender or a whisk, I always follow these steps:
- Leave the ganache to cool down first (it has to be colder than your hands – below 35 C)
- Transfer the split ganache to the blender or use an electric whisk.
- Start blending on a low speed to begin the emulsification process.
- Gradually increase the speed to high, which will help to mix the fat and liquid components thoroughly.
- If necessary, you can add a small amount of warm cream or milk while blending to help the emulsification.
- Continue to blend until the mixture becomes smooth and cohesive, but don’t over mix.
Best for: If your ganache is not that badly split in the first place and this method also doesn’t change the flavour of your chocolate ganache. Cheap method as it doesn’t require any other ingredients. Also perfect if you are making vegan or dairy free chocolate truffles and you don’t want to use dairy cream.
3. How to use fix split ganache using honey
This is the most complex way of fixing chocolate ganache, but if everything else fails, this method never disappoints me.
I often use it when I don’t have more cream to mix into my split ganache or if I don’t want to make my chocolate ganache more runny.
What you need to do first is to bring to the boil about tablespoon of corn syrup (honey, agave syrup, maple syrup, golden syrup or molasses syrup). This could be done in the microwave or on a hob, but bear in mind that as this is such a small amount, it will take next to no time to boil.
The next step is to add a large dollop (heaped tablespoon) of your split chocolate ganache to the heated honey or glucose and gently stir in. You’ll instantly notice that the chocolate ganache starts to reform back to its lovely smooth texture, it’s quite a magic!
Once mixed in, gently add the smaller amount of emulsified ganache and honey mixture into the rest of your chocolate ganache and very slowly stir in. The chocolate ganache will change back to smooth texture, and then it will be ready to use!
Best for: If your ganache is badly split and looks very oily. This method changes the flavour of your chocolate, so you might need to re-adjust the flavouring after you fix the split ganache.
4. How to fix split ganache by adding more melted chocolate
If your chocolate ganache is on a runny side and you want to thicken your chocolate ganache, you can also add more melted chocolates to re-emulsify the split ganache. I usually find that this happens with white or milk chocolate, but dark chocolate is usually quite thick.
By adding more melted chocolate, you’re increasing the proportion of chocolate solids to fat, which can help to reestablish the correct balance and fix the split ganache.
- Melt Additional Chocolate: Gently melt some additional chocolate separately. You can do this using a double boiler or in short bursts in the microwave, stirring between each burst to ensure even melting and to prevent overheating.
- Cool the Melted Chocolate: Allow the newly melted chocolate to cool slightly so that it is still fluid but not too hot. You want it to be close to the same temperature as the split ganache to prevent further splitting from a temperature shock.
- Mix in the Melted Chocolate: Slowly add the melted chocolate to the split ganache, a little at a time, stirring gently and constantly. The goal is to slowly incorporate the new chocolate without agitating the mixture too much.
- Check Consistency: As you mix, the ganache should start to come back together. Look for a smooth, glossy finish. If the ganache is still split, add a little more melted chocolate and continue to stir.
- Let it Rest: Once the ganache looks smooth, stop stirring and let it rest for a moment. This allows the mixture to cool and stabilize.
- Test the Ganache: After resting, stir the ganache gently to see if it holds its emulsion. If it appears smooth and has a proper consistency, it is fixed.
Best for: This method is best for very runny chocolate ganache. Check your flavouring afterwards and adjust as needed as the fresh chocolate is going to dilute the original ganache flavour.
How to fix split ganache if you are using dairy free chocolate and ingredients
Unfortunately, split ganache can occur even when using plant-based or water-based liquids instead of dairy cream. The emulsion in ganache relies on the balance between the fat in the chocolate and the liquid, regardless of the liquid’s source. When using plant-based milk or water, the same principles apply, and the ganache can split if the emulsion is not properly formed or maintained.
Plant-based milks often have different fat contents and compositions compared to dairy cream, which can affect the stability of the ganache. Water has no fat, so when making a water ganache, the only fat present is from the cocoa butter in the chocolate, and the emulsion can be more delicate.
I find that to prevent splitting when using non-dairy or water-based liquids, it’s important to:
- Use the right ratio of liquid to chocolate, which might differ from that used with dairy cream.
- Heat the liquid gently to avoid overheating the chocolate.
- Mix the ganache slowly and gently to encourage a stable emulsion.
- Consider using an emulsifier, such as glucose, agave or maple syrup or coconut oil, to help stabilize the mixture.
Even with these precautions, the ganache may still split, but you can use similar techniques to fix it as you would with dairy-based ganache, such as adding more chocolate, using an immersion blender to re-emulsify, using agave syrup or gently reheating the mixture.
What is split ganache?
When chocolate ganache splits, the emulsion between the fat (cocoa butter) in the chocolate and the liquid (usually cream) breaks down. An emulsion is a mixture where small droplets of one liquid are evenly distributed within another. In a stable ganache, the fat from the chocolate is finely dispersed within the liquid from the cream, creating a smooth, cohesive mixture.
The fat separates from the liquid, which can cause the ganache to look curdled, grainy, or oily. It looks like the ganache has gone off. Instead of being smooth and silky, the texture of the ganache becomes grainy or greasy, and it loses its glossy sheen.
Why does chocolate ganache split in the first place?
Chocolate ganache can split for several reasons, often related to the delicate balance between the fat in the chocolate and the liquid, typically cream. I find that in many cases it’s because the ganache is too warm and it get’s started too quickly and too soon, before it has the chance to cool down.
- Temperature Issues: If the cream is too hot when added to the chocolate, it can cause the fat in the chocolate to separate, resulting in a split or oily ganache. At the same time, if the chocolate isn’t warm enough when the cream is added, it may not form a proper emulsion.
- Incorrect Fat and Fluid Ratio: A split can also happen if the ratio of fat to liquid in the ganache is off. Too much fat from either the chocolate or added butter can overwhelm the amount of cream, leading to a broken ganache.
- Aggressive Mixing: Mixing too vigorously or using a whisk can incorporate air and break the emulsion. It’s best to stir ganache gently until just combined and leave the ganache to cool down at which point you can finish string the ganache or even whip it without any problems.
- Emulsion Breakdown: In ganache, the fat from the chocolate and the water from the cream form an emulsion. If this delicate balance is disturbed, the emulsion can break, leading to a split ganache.
How to prevent chocolate ganache from splitting next time?
Of course, the best way to solve the split ganache is to try to prevent it from happening next time. When I make my chocolate ganache I always follow these steps and I very rarely run into problems.
Leave the ganache to cool down a bit first
During my chocolate classes, I always recommend my students to leave the chocolate ganache to cool down a bit before they start to steer it. If you start to steer the ganache when it’s hot or even warm, the ganache can split. The problem is that what’s warm to us – humans, it’s massively hot to chocolate! Chocolate can only tolerate low heat, so if you can feel the ganache being warm, when you tough the bowl, it’s too warm and you need to leave it to cool down first.
Gradual & slow mixing
The next big mistake most people make, is that they start to steer the ganache like if it was a cake mix – furiously fast! What ganache needs is gentle stir or even folding in motion to carefully incorporate the cream into the chocolate.
Once you’ve poured the hot cream over the chocolate, let it sit for a few minutes to gently begin melting the chocolate. Then, stir slowly from the center in small circles, gradually widening the circles as the chocolate melts.
Make sure you have the right chocolate to cream ratio
This can also cause problems because if you don’t have enough fat element from the cream, the chocolate can’t be emulsified properly. Ensure you have the correct ratio of chocolate to cream. A common ratio is 2 parts chocolate to 1 part cream for a thick ganache, or 1:1 for a thinner consistency.
If you are just starting with chocolate making, it’s probably better to follow a recipe until you get comfortable with adapting it to suit your own flavours and ingredients.
CHOCOLATE TRUFFLE RECIPES
- Dark Chocolate & Rum Truffles >>
- Healthy Carob Truffles >>
- White Chocolate Truffles (with condensed milk) >>
- Spiced Christmas Truffles >>
Gentle Heating
Heat the cream gently, only bringing the cream to boil and then taking it off the heat straightaway. Avoid boiling the cream, as the high heat can be too aggressive for the chocolate.
Melt the chocolate & cream before mixing together
Ideally, you should heat up both the cream and the chocolate before mixing it together. The cream should be brought to a boil, to destroy any potential harmful bacteria. The chocolate needs to be melted slowly either in a microwave (5-10 seconds at a time) or you can also use a double boiler to gently melt the chocolate. Either way, make sure you avoid direct heat, which can cause overheating.
Use emulsifier
Adding a bit of an emulsifier, such as glucose, corn syrup, maple, agave syrup, honey, or butter, can help stabilize the ganache and prevent it from splitting. I usually use no more than one tablespoon for a regular batch of chocolate ganache that starts with 300 grams of chocolate. Some types of emulsifiers, such as honey, maple or agave syrup will change the flavour of your chocolates and will also add sweetness, so you’ll need to use the right one to compliment your chocolate ganache flavour.
Butter, glucose or corn syrup are fairly low on flavours, so can work well in most chocolate ganache recipes.
Can ganache split happen to all types of chocolates?
Yes, split ganache can happen with all types of chocolate—milk, white, dark, the new ruby chocolate and I’ve also experienced it when I was making chocolate truffles using candy melts, but the last one is quite rare. Each type of chocolate has its own fat content, and the balance between the fat and the liquid (usually cream) is crucial for creating a stable emulsion in ganache.
- Dark Chocolate: It generally has a higher percentage of cocoa solids and less milk fat than milk or white chocolate. While it can create a more stable ganache due to its lower fat content compared to milk or white chocolate, it can still split if the cream is too hot, if it’s mixed too vigorously, or if the proportions are off.
- Milk Chocolate: Contains more milk solids and sugar than dark chocolate, and less cocoa butter proportionally. This can make the emulsion a bit more delicate, and care should be taken to ensure the correct balance of cream to chocolate.
- White Chocolate: Is the most prone to splitting because white chocolate is not really a chocolate in true sense of the word: it contains cocoa butter, milk solids, and sugar, but no cocoa solids. The higher fat content from the cocoa butter and milk solids can make it more challenging to emulsify, requiring a careful approach to temperature and mixing.
Can ganache split happen if I use plant based ingredients?
Yes, split ganache can occur even when using plant-based or water-based liquids instead of dairy cream. The emulsion in ganache relies on the balance between the fat in the chocolate and the liquid, regardless of the liquid’s source. When using plant-based milk or water, the same principles apply, and the ganache can split if the emulsion is not properly formed or maintained.
Plant-based milks often have different fat contents and compositions compared to dairy cream, which can affect the stability of the ganache. Water has no fat, so when making a water ganache, the only fat present is from the cocoa butter in the chocolate, and the emulsion can be more delicate.
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This blog post was originally written on 4 March 2024 and last updated on 4 March 2024
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