If ganache is the smooth operator of the chocolate world, then a split or grainy batch is its equivalent of a soggy-bottomed Bake Off moment. Heartbreaking, frustrating—and usually right before service.

But don’t panic—ganache is more forgiving than it looks. With a bit of know-how and a steady hand, you can rescue most mishaps and even avoid them altogether.

Whether you’re tempering a storm in a chocolate lab or experimenting in your home kitchen, here’s how to keep your ganache glossy, gorgeous and under control.

1. My Ganache Has Split – Help!

What it looks like: Greasy, grainy, curdled. It may look like it’s given up on life.

Why it happens:

The liquid being added too quickly or at the wrong temperature

Wrong ratio of fat to water

Alcohol added too early or too cold

Fix it:

Warm gently over a bain marie while stirring slowly.

Add a teaspoon or two of warm milk or cream and keep stirring.

Use a stick blender to blitz it until it emulsifies—this often works wonders.

Chef’s Tip:

Always add alcohol after your ganache has emulsified and cooled slightly. Alcohol’s a bit like a diva—it needs gentle handling or it throws a tantrum.

2. My Ganache Is Too Runny – Will It Ever Set?

What it looks like: It pours like chocolate sauce when you expected it to pipe.

Why it happens:

Too much liquid

Low cocoa content chocolate

Warm room temperature

Trying to set in a rush

Fix it:

    •    Chill it for at least an hour—sometimes that’s all it needs.

    •    Re-melt and add more chopped chocolate, ideally tempered.

    •    Stir in a little glucose or melted cocoa butter to firm it up without affecting flavour.

Chef’s Tip:

Milk and white chocolates need a higher ratio of chocolate to liquid. For firm truffles, aim for 2.5:1.

3. My Ganache Is Too Firm – Can I Loosen It?

What it looks like: Stiff, fudgy, hard to pipe or spread.

Why it happens:

Too high a chocolate ratio

Too cold

Overmixed or dried out

Fix it:

    •    Gently reheat and stir in a splash of warm cream or plant milk.

    •    Use a stick blender to restore shine and smoothness.

    •    Stir in a touch of neutral oil or softened butter for flexibility.

4. My Ganache Has Seized – It’s a Solid Lump!

What it looks like: Chocolate turns grainy and dry the second you add liquid.

Why it happens:

    •    Not enough liquid added

    •    Cold liquid or out-of-sync temperatures

    •    Humidity or condensation

Fix it:

    •    Add more hot liquid (yes, really!) and stir until it smooths out.

    •    Try boiling water or hot cream—be bold but slow.

    •    If all else fails, melt it down and use as a glaze, hot chocolate base, or sauce.

Chef’s Tip:

Always pour hot liquid over chopped chocolate and wait 30 seconds before stirring to let the fat soften evenly.

5. My Ganache Looks Dull or Grainy – What Happened?

What it looks like: Not shiny. Sad. Almost chalky or dusty.

Why it happens:

    •    Overmixed or whisked too vigorously

    •    Not fully emulsified

    •    Chocolate too hot or cold on mixing

Fix it:

    •    Reheat gently and use a stick blender to emulsify.

    •    Stir slowly from the centre outwards next time, letting it emulsify naturally.

    •    Add a touch of invert sugar, honey, or glucose to stabilise and boost shine.

“Jungle Ganache: Lessons from a Cocoa Firepit”

One of my worst ganache disasters happened on location during a Chocolate Safari® in the rainforest. We were making truffles over an open fire, using cocoa pod husk smoke for flavour, when the ganache split.

No fridge, no blender—just a wooden spoon and a prayer.

I ended up warming a calabash of water over the embers, splashing it in slowly while stirring until the emulsion came back. We rolled the truffles in roasted nibs, and honestly? They were some of the best I’ve ever tasted.

Moral of the story: Ganache wants to work with you, not against you. Give it the right environment and a bit of love, and it’ll come good.

Quick Ganache Rescue Kit

Keep these in your chocolate kitchen toolkit:

    •    Stick blender – your best friend

    •    Honey, glucose, or invert sugar

    •    Cocoa butter for texture tweaks

    •    Thermometer to prevent overheating

    •    Warmed liquor in a pipette or teaspoon—for flavour finesse

Ever had a ganache disaster of your own? Share your war stories in the comments—or tag me @CoeurdeXocolat with your glossy saves and sweet rescues.”