My chocolate truffles and ganache are suddenly seizing up and turning into an oily mess. I’ve tried different dark chocolates and melt in the microwave. What’s going on?
Louise, Birmingham, England, UK
“It could be the chocolate, so check the ingredients, because there might be other things interfering,” says Guardian baking columnist Ravneet Gill. Baking chocolate, for example, often contains added oils and fats, so Gill suggests using a 70-72% bar from the confectionery aisle instead. And, says Joanna Brennan, the co-founder of Pump Street Chocolate in Orford, Suffolk, buy the best you can afford: “Truffles and ganache are 100% based on the taste of the chocolate and cream.”
That said, technique is by far the most likely cause for Louise’s oily mess, and specifically her use of the microwave.…