This is the most informative video i have ever watched in youtubes existence. Thank you for taking the time. Now i need to watch it again a few times and apply the knowledge absorbed.
I loved this presentation. But, the amounts given in your slide for after glucose reduction add up to 1260g instead of the desired amount of 1300g. To get 1300g, the amounts should be, based on the percentages listed in the slide: 516g cream 36%, 10g glucose syrup DE40, 671g dark chocolate 66%, and 103g fresh butter.
This is the most informative video i have ever watched in youtubes existence. Thank you for taking the time. Now i need to watch it again a few times and apply the knowledge absorbed.
This is exactly what I was looking for .....Thank you very much, Chef Russ, for sharing your knowledge with us
Thank you for your video. This one is the exactly one I'm searching. I learnt a lot.
Thank You CHEF for the step by step TUTORIAL.
this has been incredibly helpful, thank you sm
Amazing video! Thanks for sharing your knowledge.
Thank you Rupert :)
I loved this presentation. But, the amounts given in your slide for after glucose reduction add up to 1260g instead of the desired amount of 1300g. To get 1300g, the amounts should be, based on the percentages listed in the slide: 516g cream 36%, 10g glucose syrup DE40, 671g dark chocolate 66%, and 103g fresh butter.
Thank you Chef Russel! It is always informative to watch your video. Keep it up.
May I ask where the follow up video is?
Thanks, from Spain it's very good
How can i have the pdf? Excellent class!
Thank you for sharing the information..💐
Poornima Singh from India 🇮🇳
I have been trying to register for the news letter but somehow I have not been able to do it
Thank you for share all this information with us ❤️ Please, where I can find the next video of water activity?
Thank you Russ for this very informative session.
👏👏👏
Thanks from Egypt 🌹
Hello
Dis was a very very informative video
I'm very glad that I found this
Can u pls make understand the ganache ratio for bon bons also?
Ganache for macarons - would it be pastry ganache or framed confectionary ganache?
Where can I find the video next week? 🥹🥹
can I make a ganache simply with glucose , invert sugar and chocolate? No cream, milk, butter,..
Thanks for the video very nice
This video is amazing, I want to thank you for sharing it. I’m not able to find the PDF :(
Thanks Sir for sharing..
Thx for the video! i do have a question. What are the ratios for piped ganche? many thx
Thanks from China ^.^!
Where can I find the best percentages for a ganache used as a macaron filling?
From India
Hey guys :) is it possible to get the pdf now? If yes, how? Greetings 😉
Does the liquified caramel in praline have the same properties in ganache as non-caramelised sugar?
Sonia from Jakarta,Indonesia
how we can have the pdf ?
🌷
I have small factory can you tell me the more ganache recipie with quantity
Hello Syed. Please visit www.chocolateacademy.online for more info on ganache! Many thanks!
@@ChocolateAcademyOnline thank u
Peux t'on avoir les commentaires en français
Merci