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Why did my ganache or chocolate mixture break?

April 26, 2017break chocolate Ganache mixture

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Why did my ganache or chocolate mixture break?

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With the newer chocolates, often boasting high-percentages, they’re more acidic and can cause mixtures to curdle. Unless the recipe indicates, it’s best to bake with dark chocolate in the 35-60% range. In virtually all of my recipes, they’re tested with chocolate that’s around 50% cacao solids.