What could cause a ganache to be broken and not emulsify well?

A ganache can become broken and fail to emulsify properly primarily due to the conditions present during its preparation. When too much fat is added, the emulsion can become unstable. In an emulsion, the right balance between fat and liquid is crucial for achieving a smooth and cohesive mixture. If the proportion of fat exceeds the necessary amount for emulsification, it can lead to separation, resulting in a broken or grainy ganache.

In the context of ganache, the mixing process also accounts for achieving the correct emulsion. While factors like excessive cooling, too little fat, and agitation during mixing can influence the texture and consistency, the primary concern about excess fat lies in how it disrupts the delicate balance needed for a stable emulsion. This makes the addition of too much fat a significant factor in causing the ganache to break. Understanding the proper ratios and mixing techniques is essential for achieving a successful ganache.