Here’s the problem. I make a ganache and it comes together nicely, so I pipe it into little balls that I will roll into truffles later. After piping them and letting them set, the ganache gets grainy and nasty. If i hold the ganache in my fingers and let the ganache get soft again the graininess goes away until it resets or dries after putting back on the sheet pan, then the graininess comes back again. It’s starting to drive me crazy, because I use to never get a grainy ganache and now thats all I can get. I try different creams, butter, I use corn syrup or invert sugar and I immersion blend or do it by hand, but always get the same result. Please help me.

I have varied the truffle recipe so many times to try to get a non grainy ganache its driving me crazy. The last one I did was as follows.

300g of 58% Guittard, but have tried it with Cocoa Noel 64% and Guittard 72%
150g of 38% Organic cream, have also tried another 38% organic, a 35% organic cream, store bought cream (don’t know %), all heavy whipping cream by the way
30g corn syrup and tried invert as well
50g 85% butterfat organic butter, as well as other store bought

I have tried many other recipes including
360g dark choc as stated above
345g cream
45g butter
45g corn syrup or invert

It’s about 70 in my kitchen and I do not put it in the cooler.

Have you tried it without the corn syrup? The only thing I can think of looking at the recipe is that the ratio for corn syrup is a little higher than I use.

Do you guys add the invert sugar or corn syrup to the cream and then bring the cream to a boil or do you add the invert/corn syrup after you pour the cream over the chocolate and begin emulsifying? If not when do you add the invert sugar/ corn syrup?

quote:

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Originally posted by gap

I tend to heat with the cream and then pour over the chocolate

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Every time I boil the invert or corn syrup with the cream, I get a grainy and hard ganache. I guess I will just have to add it to the ganache.