True or False: A broken ganache can be fixed by using an immersion blender.

A broken ganache occurs when the emulsion of fat and liquid separates, often due to temperature changes or improper mixing. Using an immersion blender is effective in re-emulsifying the ganache because it introduces air and breaks down the fat globules, allowing them to recombine with the liquid. The high-speed blending can help achieve a smooth and cohesive mixture again. This method is commonly employed in the culinary field to recover ganache and is a widely accepted technique among pastry chefs.

In contrast, for a ganache that is not at the proper temperature or has been left too cold to blend effectively, attempting to fix it with an immersion blender alone may not yield results, which aligns more with the incorrect options presented. The ability to fix broken ganache hinges on the proper application of technique and temperature management.