The Science Behind Chocolate Ganache - Kitchen Conundrums with Thomas Joseph
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- Опубликовано: 25 авг 2024
- More from Thomas Joseph: www.marthastewa...
Whether you're glazing a cake, making truffles, or creating a filling for your favorite cake, they're all made from just two ingredients--chocolate and heavy cream. But the secret is in the proportions and temperature.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make an Easy Chocolate Ganache Recipe - Kitchen Conundrums with Thomas Joseph
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One of the best. It's very good to learn the basics here.
Cool!
Omg yay!!! I have had so much trouble with ganache!! Thank you so much Thomas.
Always so happy to see kitchen conundrums pop up :)
I've seen and tried so many different ways to make this and yours has to be the best one yet. All the measurements are spot on. Thanks so much!
Amazing recipe! I just replaced the chocolate for fried eggs and the cream for bacon and the result was delicious..
I am someone who rarely cook for general things. This stuff is so helpful, and I understand why every recipe have different measures. thank you so much!
YOU ARE THE BESTTTTT
That's what we need, we always just see recipes and when we have a problem we don't know why that happened!, but when we know the original of HOW things works correctly, that's what makes us better in cooking :D
Really informative & I learned what I've been doing wrong. Tried making chocolate truffles twice before, but each time the consistency didn't come out quite like that. Mine was too runny probably from using more cream to chocolate and I didn't transfer it to a flat pan while chilling it in the fridge. Thanks for the tips.
Dear chef ,
Would you publish a book on cooking?
Because I'd love to buy one! Your tips are so useful ! Thank you!
Oh I have some requests here,
1. Different types of flour for baking? All purpose flour, cake flour, rice flour, bread flour, almond flour etc?
2. Different temperatures for baking. Some use up to 220c some 160c some 170c and some requires us to leave the goods in the oven with the door half opened to cool down.
3. Making the perfect macarons
4. herbs and spices that pairs well with certain meat/veges
Thank you so much!
The most clear explanation!! Thank you!! Could you please give the measurements for each texture using white chocolate? I’m making my cake for my baby shower. A quick response would be so much appreciated.
OMG , You are a helper, is like going to school the best, the best teacher ... 🙌🏾
So, just a note: please don't put chocolate truffles into your back pocket. It gets messy and is kind of an inconvenience to you and those around you that end up having to deal with the mess.
+Margueritë Hartman you should never put chocolate in you back pocket...
hahaha this is funny
Margueritë Hartman Thank you for making me smile
Haha #truestoy!
Margueritë Hartman and the u
these food science videos are SO helpful! keep 'em coming!
i really like your tricks it really help us in the kitchen when we dont know how and why we're doing something
thakyou so much for the ratios I have been searching it everywhere !!!!!
bravo
the best lesson on yt for ratio crem and chocolate
What a terrific video. Very clear, very; very informative; delivered flawlessly. Thank you very much. 👍👍❤️
Thank so much... I am so glad you do this video. It’s answering many ??? In one
Such an informative video Thomas...Thanks for sharing! Love your videos.
Like the way it’s presented, making difficult things work out easily!
I will never get it unless its in ml and grams
+Hami H Just follow the ratio's 2:1,1:1 or 1:2 is all the same whether you are using grams, Ml's or ounces etc.
You can always use google :)
Elena V Yes, to order a kitchen scale
Acutally, the ratio is a volume ratio. So you can use mL but not grams as a substitution for cups.
I think the ratio is a ratio only possible in imperial units, because it is certain weight of chocolate (in weight ounces) and a certain volume of cream (in fluid ounces)... which is quite stupid and only works if you measure everything in ounces. I am used to the SI units, and this "ratio" doesn't work as easily in SI units.
Thanks it helped a lot in understanding better
Superb! You answered all of my questions lingering in my mind for such a long time. Thanks for all of these.
I asked for this video in the very beginning of kitchen conundrums but better late than never. Thank you guys :*
You are simply the BEST! Thank you!
Clear presentation
Thank u sir, I’ve been watching you tube instructions and became quite confused with the many types or ways to prepare ganache. So what I’ve done is taken the ratio preferred by chefs to home cooks and that’s urs. 2:1 ration for my delicious truffles...so thank u...
Simple and brilliant! Thanks!
I just loooove to watch ur kitchen conundrums😋
you are awsome! with your videos i am able to test out my own revipes!
I love it when you have a science behind!
all of your videos are very very very good
this super useful thank u so much thomas
please do a video on types of cream too
Simply excellent love all your videos. Super impressive. Thank you
Love this channel,learned alot!thank u
Very informative! Thanks!
I love this guy!!!
This video was exactly what I was looking for. So thank you 👍
Chef..u r just fantastic👌
love him so much. thanks for explaining everything!
Great recipe, Thanks for sharing
I loooooove kitchen conundrums and i love thomas!!! Please make chocolate souffle!!!!
which of these recipes is closest to the ganache that you can just POUR over cakes? i think i need to added ingredients, corn syrup and butter? any ideas?
I've always loved 1:1 ganache. 1 bag of chocolate chips to 1 cup heavy cream. Best ganache ever.
So, what does that do. The pouring one, which I want, plus I want the smoothed frosting one. What's the bag and the cup, the smoothed one, do you know which one is the pouring one, or should I say the drizzle one. So far, your the simplest one. Bag and Cup. I just want simple. can you just send it to me on my timeline PLEASE. THANKS !
Great presentation
Thank you! This was quite helpful !
Lovely. Thank you Joseph.
You always make it so easy and fun!..thank you .. Saved to the hard time:)
Excellent video!
Thanks very helpful
Thank you so much!!
Your videos are very informative! Thank you!
Thank you so much, sir!
I gave thumbs up for each video this guy made.
Thank you so much chef 💕
Great video!
Though, you do not need to let the chocolate sit with the hot cream, it's just not necessary.
You may stir it as you pour the cream into it. Also, you may add butter to make the Ganach glossy.
Simply the best!!!!!
Amazing love your explanation thanks 😉😉!!
This is the best video . I understand!!! Thank you
thanks i like it it is so useful
انا بحب طريقتك جدا جدا وبتعلم منك كمان
Love it! Thanks!!
THANK YOU
Awesome, thank you for the detailed explanation! :)
He talks so soothing!!
how can you be so perfect!!! Love your videos so muchhh
if i wanted to add honey or butter, would that contribute to the chocolate or cream side of the ratio?
What ratio should we use for white chocolate ganache
Dude, you rock.
Metric system user here. when you say 2 parts chocolate to 1, does that also translate to 200g of choc to 100g of cream? or is it the same to say 100ml of cream?
I would simply recommend using a conversion system. Go online and do so, if all you use are grams and ml. But for the 2:1 ratio, it's basically about 8oz=220g of chocolate, 4fl oz=120ml
i see, thank you!
But you can probably round it up and it should work. So 200g:100ml
8oz=227g(or can round up to 230)...Sorry, typo.
Very helpful!
Thanks for sharing ...
I always make a 1:1 ganache. I love it.
Hi there.. i wanted to know if you have a video on chocolate mirror glaze.. there are videos available on you tube.. but it would be great to be able to learn it from you as your recipes and methods are really great
Could you make a video on choosing correct pots and pans. Copper,stainless, etc?
Very informative
thanks for your help :)
Fantastic 👏
I love these videos, keep it up!
Good one 👍
This helps. Thanks.
Yesss I've been looking for this for soooo long!!!! Thank you!!! Got right to the point!! Love it!
What's the difference between using only heavy cream as opposed to using only butter and/or a combo of heavy cream and mounted butter
It's best to weigh big pieces of chocolate before cutting them into smaller pieces. Also you can microwave the cream for 60 seconds to 2 mins (depending on which ratio you choose) instead of heating up the liquid in a pot. Fewer dishes and quicker process! I just made 1:1 ganache for my cousin's bday today, in fact.
I also used the same chocolate block: Callebaut. It's my favorite.
Wish you had included a non dairy ganache for folks with dairy allergies, using coconut milk. Which is so delicious.
When you're talking about ratios, are you talking weight or volume? Ounces can be both. So is it, for example, 1:1 by weight, or 1:1 by volume? Eight ounces by weight of chocolate is 226 grams, eight ounces by volume of chocolate is 132 grams. Big difference.
Julie Golick Go by weight, but as we saw, it does not need to be too exact, because the ratios can vary anywhere from 1:2 to 2:1 so if the glaze is a little bit thicker, no problem, it's still going to work.
Usually during baking, or cooking for that matter, ingredients are measured by weight and not volume.
He's going by weight for the chocolate and volume for the cream.
Got this. Great! Please, please, please do a video for Pouring Fondant (recipe) over a chocolate cake. PLEASE!
The trick to making the best hot chocolate please!
What ratio would you use if you are adding it to swiss meringue buttercream?
Please speak about measuring these ingredients. The chocolate is done by weight, but the cream is by volume. Is that standard to do solids and liquids that way? I never know on some things. For example, is 8 oz. flour done by wight on a scale, or in a dry measuring cup?
I love him!!💖
You'll get better results (quicker set, better mouthfeel) if you temper the ganache.
You are a professional
what is the ratio for white chocolate???
If you’re worried about burning the cream, I melted the chocolate first (low heat) and the. added the cream to it!
Thanks for this Thomas! Can you help share how to make the perfect cream cheese frosting? Thanks!
you can always pour the cool cream on it and microwave in 30 second intervals
Can I use the truffle ganache with brownie pops, to mix it to make the balls
Where do you get blocks of chocolate like this?
you dont have to get it in blocks. in my opinion, it is easier to use it in chips because it will melt alot faster
cahya umi But where do you get the blocks tho...
any cake decorating store
Keana Astalos cake decoration, specialty bakery or bulk stores. but frankly, buying bitter or bittersweet disks is much easier if you're new to this.
Belgium