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asked November 15th 2017

Smoothing ganache coating

Hi everyone,
Quite a beginner question…
I’ve seen Paul’s tutorials about ganaching a cake and using a metal scraper dipped in water, in order to straighten the coating. Isn’t there a problem with adding water to the ganache and reuse it?
Thanks very much for your answer.
All the best ?

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0 accepted

Hi Yaels

The amount of water used for smoothing out the ganache is neglible and will not affect it’s reuse. It’s just enough to heat up the metal scraper which melts the chocolate smooth.
Use boiling hot water and there will be no problems.

🙂

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