✨ Fix It Like a Chef – How to Save a Split Ganache ✨ In our Artisanal Chocolate Program, Chef Omkar explains exactly why your ganache splits — usually because of a temperature imbalance between the chocolate and cream. He then walks our students through simple chef-approved fixes: 🔹 Use an immersion blender to emulsify it back together 🔹 And if it still doesn’t come together — add a splash of ice-cold water and blend again for a smooth, glossy finish If you want to learn more chocolate hacks,