17/06/2026
If you guessed A, you were right. But considering most of you guessed B, I bet it wasn’t obvious - and that’s exactly the point. Not all split ganache looks grainy and curdled.
It’s so disappointing when your ganache looks thick and glossy in the bowl and you think you’ve nailed it. Then you pour it on the cake and straight away something feels off…
It feels heavier, harder to spread, it’s not staying on your cake properly and these gaps and holes keep reappearing. The surface stays shiny, doesn’t go matte the way it should, and it’s sticky to touch when it should be firming up within minutes. Yes, even after you refrigerate it.
It’s what I call overworked ganache. It tends to happen when you reheat ganache and blitz it a little too long with the immersion blender. The higher temperature and aggitation causes the ganache to split and creates a thick and almost gel-like consistency.
And if you look very closely, you’ll see a thin layer of oil sitting on the surface. That oil is a sign that your ganache has split, and no amount of refrigeration will set it once it’s on your cake.
But…when you know what to look for, overworked ganache is a problem you can fix without altering the strength of your ganache. You don’t need more cream, or more chocolate, and you definitely don’t have to throw the batch out and start over, or reheat it and wait another 8 hours.
The HeatStable Ganache System teaches you how to fix it in as little as 15 minutes. Comment “STABLE” and I’ll send you the link.
