Ugh. On Sunday I spent 2.5 hours making a perfectly emulsified ganache for an experiment. I let it chill overnight, and it solidified. I am so steamed.

Ganache is typically equal parts scalded cream to chopped chocolate, in this case Toblerone.  To achieve a proper ganache that doesn’t crack or separate, you need to emulsify it.  Emulsification is the process of combining two or more liquids, which normally don’t combine, into one. (Basically you stir and rest, stir and rest, chill, pass Go, collect two hundred dollars.) It was all going so well…

I poured the heated cream onto the chocolate and let it sit for bit, and then stirred every 15 minutes, for 2 hours.

The hell with stirring by hand. I’ll let Nemo do the work for me. After all that is what I have a stand mixer for, who wants to stand there the entire time? I have video games to play.

After 2 hours, it had lightened considerably, and had a smooth texture. All okay so far.

So I covered it with saran, and stupidly forgot to press it down to the surface, so the surface hardened.

I intended to use it on Monday but I was busy. I took it out of the fridge today, and lo and behold.

What. Is. This? I tried to save it by reheating but the fat started to separate. Wuah! This is no good.

I figured it might be salvageable if I could stir heated cream into it, and miracle of miracles, it seemed to recover.

Alright, we’re cooking with gas now. As to what I made this for, well, just stay right there and find out. Next year.