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Occasionally our ganache breaks and the fat separates, giving the ganache a curdled appearance. How can we fix this? E.D., Princeton, N.J. to Top

The easiest way to fix broken ganache is to gradually beat the broken sauce into a small amount of heavy cream. Both the ganache and cream should be the same temperature, preferably barely warm.

Tenbergen, Klaus. 2004February. The WorkBench. Modern Baking 18: 68-70.
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Updated: Saturday, December 29, 2007.

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