If your chocolate turns lumpy, its because the chocolate you are using is of poor quality and has a low cacao butter content(candy bar chocolates, regular chocolate chips). Believe me, i've tried making ganaches and chocolate products with these before.. Use dark chocolate or good quality dark chocolate. I always use Lindt Excellence 70% cacao dark chocolate; it suits my taste perfectly. You can also use 65% cacao, and maybe try 50%? Also, if you can't find heavy cream, it is also called whipping cream in other places. Any cream product with a 30-35% fat content. You can also use double cream, which has an even higher fat content.
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If your chocolate turns lumpy, its because the chocolate you are using is of poor quality and...