Selmi Chocolate Machinery

problem with a recipe

Picture of User 112
problem with a recipe
by User 112 - Friday, 4 April 2008, 5:53 PM
I did a ganache with white chocolate, fruit puree and 1% of pure alcohol but after one day it started to get a little bit grainy; I don't know why because when I did a sample (same recipe but less amount) a couple a months ago it came alright and it stayed in good conditions for about 6 weeks. And also when I closed the bomboms after a couple of minutes I got a crack on the base, I tryed filling the chocolates and closing them at the next day didn't work I tryed hitting the top before closing them and I also tryed filling them and living them in the fridge at 14 degrees for one hour or two and then closing them; nothing worked. Could you help me? please.
Picture of Lal Majid
Re: problem with a recipe
by Lal Majid - Thursday, 5 January 2012, 11:37 AM
add more cream to it and then mix it