Candy Hack: How to Fix Ganache Gone Wrong

Hello, December! For many candy makers and chocolatiers this is the busiest time of the year. That’s why, for the next four weeks, we’re sharing some of our favorite candy hacks—quick and easy solutions to common confectionery conundrums.

This week we’re sharing a quick fix for ganache if the chocolate and the fat separates. RCI member Robert Baker, of Sweet Tooth Candies, shares that instead of throwing out the batch, simply lay a sheet of butcher paper over the bowl of ganache for a minute or two. The paper will absorb the excess fat, leaving a smooth and silky ganache.

Click here for RCI’s quick-reference guide for troubleshooting other common mishaps with chocolate. 

Stay tuned, next week we will share a surprising tip for making meltaways with untempered chocolate.

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Create Liquid Centers with Ease

 As we lead into the final week before Christmas, we’re offering a quick tip for making creamy liquid centers from RCI member, LorAnn Oils.

From drippy cordial cherries to creamy ganache, creating chocolates with liquid centers is easy. Start by making a batch of confectionery fondant and then allow it to rest at room temperature for 24 hours. After fondant has rested, gently rewarm over a double boiler, taking care not to exceed 160° F/71.1° C. Stir in invertase and any flavoring. From here, you can pour the fondant into starch moulds. Once firm, the fondant pieces can be dipped or enrobed in tempered chocolate. Over time, invertase will help break down the sugars, which will soften the fondant, yielding a creamy, buttery, and sometimes liquid filling. The process can take anywhere from 3-10 days, so plan ahead.

For fondant: Add ¼ tsp. – 1 tsp. of invertase for every pound of fondant.

For ganache: Use invertase to prevent crystallization. Add a few drops of invertase for every 2 cups of ganache.

We hope you find this tip helpful as you explore new formulations and applications for your confections. Here’s wishing you a sweet holiday season and all the best for the New Year!

Crave more? Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration.

Not a member? Click here to learn how RCI can help you build your sweet business.

Tip #257: 5 Sweets that Beat the Heat

Photo by Romolo Yanes

Regardless of any groundhogs’ predictions, the arrival of spring is a month away! This means more outdoor festivals, farmers markets, picnics and parties on the horizon. Don’t let warm weather keep your business from shining at outdoor events by featuring more sturdy treats that aren’t as likely to melt in consumers' hands.

Epicurious

Marshmallows

RCI member Hilliard’s Chocolates’ toasted coconut marshmallow is their “tried and true” summer confection. Try it yourself with this recipe from Epicurious.

Kakao Chocolate presents Truffle Shots during RCI's Candy Clinic in 2016.

Truffle Shots

RCI member, Kakao Chocolate shared a creative idea at a past Candy Clinic for a mess-free summery chocolate treat. By piping ganche into compostable cups, Kakao Chocolate’s truffle shots allow them to deliver the same great chocolatey taste their known for at farmers’ markets and other outdoor events without the threat of chocolate melting in customers’ hands.

MarthaStewart.com

Brittles & Toffees

As long as they’re not coated in chocolate, you can count on these hard candies to stand tough. This recipe for sweet and smoky brittle from MarthaStewart.com would make the perfect addition to a summer BBQ or pool-party themed display or sold at a farmers’ market.

Tastemade.com

Fudge

Not only do many fudge recipes hold up to reasonable heat, no-cook fudge recipes can help you keep the temperature down in your candy kitchen. Check out this tutorial for watermelon fudge that screams summer! Consider inserting popsicle sticks into watermelon wedges to serve as fudge pops.

Chocolate Storybook

Cotton Candy

A staple at any outdoor carnival or boardwalk, these sugary clouds melt in your mouth, but not in your hand. When stored properly, cotton candy can withstand relatively high temperatures and deliver pops of color to your booth or retail shop. If you don’t want to make it yourself, Chocolate Storybook wholesales 31 unique flavors of hand-spun, specialty cotton candy from classic pink vanilla to spicy jalapeno.

Outshine the sun this spring and summer with these 5 delicious treats that can tolerate the heat, without turning into a melty, soupy mess.

Note: The above recommendations are intended for use in reasonable conditions and not guaranteed to withstand extreme heat, such that might occur in shipping during spring and summer months.

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