I have whipped ganache in the past but never adjusting the ratio fir a heavier whipped cream texture. Chocolate cake, cupcake or petit fores. Cake take ganache and whip it. Top the cake that had been in freezer fur a short time not make frosting easier. Make a bee ganache using 1x1 ratio. Cover cake or dip cupcakes in demi cooled ganache. Petit Fores i layer with whipped ganache then take two forks and dip fully in barely cooled ganache. Like with cupcakes info not want it so warm as to melt the whipped layer. Back in freezer . Take out little 1 x 1. Or bring out when serving. Freezes well for short period. Love this tutorial. Fabulous. Learning new techniques. Winter keep ganache in hand. Add warmed milk for a decadent sipping chocolate. Very European. Fan favorite
👍👍 Finally. You are the only RUclips Ganache teacher who has gotten it right! A "ratio" must use the same measurement (units) for ALL of the items. You've explained that all measurements are "by weight". The other videos I've seen have "cups" (volume) for one item and "grams" (weight)(etc) for the other. These are not 'ratios'. You've gotten a new subscriber! Thanks!! 👍👍
I would never have thought I would be capable of making something like a ganache, but you made it so simple and easy to understand that I can't wait to try it for myself! Thank you for the video!
Whipped ganache! I never knew! This is the best tutorial I’ve seen on making ganache successfully. Thank you! ❤️ I’m going to go make some whipped ganache now.🤗🤗
Watching you really motivates me to get into baking more😸💕, I always viewed baking as intimidating but i really wanna learn the proper techniques behind it to hopefully succeed more! 😊
Just made mine (German chocolate, went heavy on the cream, about 1.5:1 ratio). It's in the fridge, 11:20 PM on Christmas Eve - putting it on a cherry pie tomorrow. Turned out to be a hit last year, but the ganache was a little more dense than I was hoping for. Hopefully this is an improvement - thanks for the tips!
Thank you! Your tips are invaluable. I'm learning so much. Thank you again. It's like having an extremely knowledgeable Zoom teacher. Thank you for sharing your expertise on RUclips.
Thank you Chef! I recently changed to a Belgian Dark Chocolate brand, and After several experiments .. I now use 1:1.3 ratio as the Higher Cocoa Butter in the Chocolate makes for a more solid ganache if using 1:1 Please when you’re able to, it would be great if you could do a video about tempering chocolate and also how the Cocoa butter content will affect the final products, wether it’s ganache or truffles or anything else it’s used for.. Thank you so much 😊
@@azmanaziz2747ganache is never shiny once it’s used to frost… Here are 2 things that I do. 1- After frosting the cake with Ganache, I Glaze the cake by meting the ganache , till it’s (not too runny, but also can’t be used to frost) I then add store bought chocolate syrup. Eg: in a 1/4 cup of melted ganache I would add. Approx 1 tbs of syrup.. mix and pour onto cake for a smooth shine. 2- I usually also let this set in fridge.. so just before serving.. I give the cake a quick heat with a blow torch.. and it adds an instant shine. That will last for quite a while. You can always skip step 1 and just do step 2 for a shiny cake. Hope that helps.
To recover the grainy ganache, simply warm it slightly up to 34 C and stir until the texture recovers or, add very little of warmed milk, starting with few drops at the time (not cream) stirring until all incorporated.
Hi Hanbit Longtime watcher here. I love how you make pastry approachable without ignoring technicals. Just one thing if I can add when it comes to ganache - and maybe you can clarify why it wasn't mentioned - but often the biggest failure of ganache is what type of chocolate you use. You mentioned couverture but not the actual types. I know when I followed the common ratio explanation of ganache with milk chocolate - ended in disaster. For me a 2:1 ratio makes a 1:1 like your video. This is naturally as you know probably due to lower cocoa content in milk chocolate. I believe this crucial thing was forgotten in your video as it is in many others. I found myself always failing ganache attempts because of this. Just to let you know maybe you can update description and put a see description in the video tag so people don't fail attempting what you did with milk or white chocolate. Thank you for mentioning ganache montee in French and excellent video as always
I didn’t know there were different types of ganache!! The whipped ganache really surprised me! I wonder if it will melt slowly as well, like the plain whipped cream, at low temperature/room temperature.
Fantastic thanks after watching over 80 ganache videos. Yours was the one that made sense and not too complicated. Definitely subscribing and will watch all your videos x
would love to see a cake made using all 3 different ganache consistencies. for a pipeable ganache, what ratio do you recommend and should it incorporate butter? id like to make a nice smooth, glossy, pipeable ganache :)
Thank you chef hanbit! That’s amazing i’ve been waiting. What do you think about just heating the cream and pouring it into the soild chocolate if it is in a ratio 1:1 thank you again 🤍
I always use ganache montee in cakes or even mousse cake, it taste so gud, rich, creamy, 20-30% of the cream used as the amount of chocolate . I fell like adding inverted sugar into the ganache makes it more shinier when whipped .
now i know! omg i can't believe that i followed a wrong recipe video, that was why my cake didnt turn out the way i wanted it. Thank You so much for this. Very informative video indeed! more videos pls abt baking
This weekend I'll make a cake with two different types of whipped ganache. After all these explanations I'm fairly sure that I'll succeed😸 can't wait to start baking!
@@HanbitCho seriously. Most RUclips channels that have recipes on RUclips or personal recipes that people have altered themselves no originals. They teach you the way they do it not the way it was designed originally. Chefs should teach students the basics provide a foundational corner stone for them to build and expand a pond not give them a pre-built house designed for someone else. Cooking is a science and an art. Recipes must be thoroughly explained clearly with logic and energy. Most of the skills in these videos are only available if a person attends culinary school and pays at least $45,000 a year! It is absolutely ridiculous, RUclips channels that show you how to make pepperoni pizza, lasagna with fake pasta and store-bought ingredients acquiring millions of subscribers and channels that are actually intellectually thawed out, seem to be forgotten and slip underneath the algorithms.
Thank you Hanbit for all your efforts & sharing your knowledge. You're very generous. These comparisons you make are really helpful especially for those home bakers like me. I'm learning so much from you.
One of the most powerful ideas in cooking is expressing recipes in ratios. As you have done here most excellently. (If serious cooking and the idea of ratios etc interests you, I encourage you to try the book Ratios by Michael Rhulman. You will never look at recipes the same again!)
Appreciate the explanation and subtle differences but I wish you had taken it further and explain the use of each. For example, is the whipped chocolate cream good for filling a layered cake or only for icing the outside of the cake? Which one is best for truffles? What are the best uses of each ganache?
Thank you so much from Malaysia for the tutorial, it's super clear and easy to understand the theory (I like this part, with this knowledge, I can combine it with other methods easily or know when to avoid doing that 😂) and follow, it is delicious and my family like so much 😋
I love this video sooo much!easy to understand step by step ! I'm willing to have passion in baking even sometimes i have some failures,but in this video i learned a lot.thank u so much chef!please do more videos from a new b.like me!
Its so exciting to watch your explanation...❤❤❤ pls tell me what kind of ganache to frosting birthday cake and then to cover it with fondant/gumpaste? Thank you 🙏
Hi Hanbit great videos can you show or explain the ratio for milk and white chocolate granche and can you make a video on mirror glaze. Keep up the good work, really enjoying your teaching . Thank you Angelo
thanks so much for this detailed overview! it would be great to know how fruit ganache with fruit purée is prepared. 🤓 if you could do a short tutorial on that, this would be so nice!!
![BRASIL vs. URUGUAY [1-1] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 12](http://i.ytimg.com/vi/-hWBAuxF1eY/mqdefault.jpg)
I'm glad you split it up into categories. Too many YTers don't explain what they use their sauce is for.
thanks
You are really an ALCHEMIST. .thank you for the pastry lessons.. especially for the written info. Very helpful.
thanks.
I have whipped ganache in the past but never adjusting the ratio fir a heavier whipped cream texture. Chocolate cake, cupcake or petit fores. Cake take ganache and whip it. Top the cake that had been in freezer fur a short time not make frosting easier. Make a bee ganache using 1x1 ratio. Cover cake or dip cupcakes in demi cooled ganache. Petit Fores i layer with whipped ganache then take two forks and dip fully in barely cooled ganache. Like with cupcakes info not want it so warm as to melt the whipped layer. Back in freezer . Take out little 1 x 1. Or bring out when serving. Freezes well for short period. Love this tutorial. Fabulous. Learning new techniques. Winter keep ganache in hand. Add warmed milk for a decadent sipping chocolate. Very European. Fan favorite
Cool
👍👍 Finally. You are the only RUclips Ganache teacher who has gotten it right! A "ratio" must use the same measurement (units) for ALL of the items. You've explained that all measurements are "by weight". The other videos I've seen have
"cups" (volume) for one item and "grams" (weight)(etc) for the other. These are not 'ratios'. You've gotten a new subscriber! Thanks!! 👍👍
Thanks and welcome
I would never have thought I would be capable of making something like a ganache, but you made it so simple and easy to understand that I can't wait to try it for myself!
Thank you for the video!
My pleasure 😊
Loved how you explained the different kinds of ganache, you’ve made it so easy to understand! Congratulations for the lovely job!
My pleasure 😊
Such an underrated channel! Love the way you explain the technicalities. Thank you for your content!
Glad you enjoy it!
Whipped ganache! I never knew!
This is the best tutorial I’ve seen on making ganache successfully. Thank you! ❤️
I’m going to go make some whipped ganache now.🤗🤗
You are so welcome!
That is whipped cream and melted chocolate 🥧🥧🥧👌👌👌
I’m loving your channel. You’re adorable! Thank you so much for sharing your knowledge and time. I admire you!💜👏👏👏👏
Thank you so much!
The most amazing teacher I have ever seen. Thank you for all you do for our education.
Wow, thank you!
Watching you really motivates me to get into baking more😸💕, I always viewed baking as intimidating but i really wanna learn the proper techniques behind it to hopefully succeed more! 😊
Go for it!
Thank you very much for your tutorial… I’m so glad I have found your channel… making one now and will whip it tomorrow…many, many thanks again
Chocolate ganache-filled cake is my go-to comfort food after a meltdown, it never fails to pick me up.
nice!
Hanbit is the best, he always includes extra little bits of knowledge in his vids. Great as always chef
thanks.
Just made mine (German chocolate, went heavy on the cream, about 1.5:1 ratio). It's in the fridge, 11:20 PM on Christmas Eve - putting it on a cherry pie tomorrow. Turned out to be a hit last year, but the ganache was a little more dense than I was hoping for. Hopefully this is an improvement - thanks for the tips!
nice!
Thank you! Your tips are invaluable. I'm learning so much. Thank you again. It's like having an extremely knowledgeable Zoom teacher. Thank you for sharing your expertise on RUclips.
You are so welcome!
Thank you Chef! I recently changed to a Belgian Dark Chocolate brand, and After several experiments .. I now use 1:1.3 ratio as the Higher Cocoa Butter in the Chocolate makes for a more solid ganache if using 1:1
Please when you’re able to, it would be great if you could do a video about tempering chocolate and also how the Cocoa butter content will affect the final products, wether it’s ganache or truffles or anything else it’s used for.. Thank you so much 😊
Wonderful!
What song is at 4:40 ??
Will the 1:1ganache still be shiny after taken out the next days
@@azmanaziz2747ganache is never shiny once it’s used to frost…
Here are 2 things that I do.
1- After frosting the cake with Ganache, I Glaze the cake by meting the ganache , till it’s (not too runny, but also can’t be used to frost) I then add store bought chocolate syrup. Eg: in a 1/4 cup of melted ganache I would add. Approx 1 tbs of syrup.. mix and pour onto cake for a smooth shine.
2- I usually also let this set in fridge.. so just before serving.. I give the cake a quick heat with a blow torch.. and it adds an instant shine. That will last for quite a while.
You can always skip step 1 and just do step 2 for a shiny cake.
Hope that helps.
Best ganache tutorial ever. Thank you. Love from South Africa.
thanks!
Thanks Hanbit, I love how you specified the temperature! My ganache often breakdown and became grainy. Will try your method soon :)
Sounds great!
To recover the grainy ganache, simply warm it slightly up to 34 C and stir until the texture recovers or, add very little of warmed milk, starting with few drops at the time (not cream) stirring until all incorporated.
Thank you , you are the best chef , your way of teaching is different from others you explain it well
You are most welcome
Hi Hanbit
Longtime watcher here. I love how you make pastry approachable without ignoring technicals. Just one thing if I can add when it comes to ganache - and maybe you can clarify why it wasn't mentioned - but often the biggest failure of ganache is what type of chocolate you use. You mentioned couverture but not the actual types. I know when I followed the common ratio explanation of ganache with milk chocolate - ended in disaster. For me a 2:1 ratio makes a 1:1 like your video. This is naturally as you know probably due to lower cocoa content in milk chocolate. I believe this crucial thing was forgotten in your video as it is in many others. I found myself always failing ganache attempts because of this. Just to let you know maybe you can update description and put a see description in the video tag so people don't fail attempting what you did with milk or white chocolate. Thank you for mentioning ganache montee in French and excellent video as always
hello!!!! thanks.
You're breakdowns of each one helped solidify my understanding. I'm glad your videos showed up in my feed. Subscribed!
thanks!
I didn’t know there were different types of ganache!! The whipped ganache really surprised me! I wonder if it will melt slowly as well, like the plain whipped cream, at low temperature/room temperature.
in the fridge it won't melt!
chef, i followed your video and did the 1:1 ratio. My ganache turned out smooth and shiny! Very delicious! Thank you!!
Great job!
Would love to see you make a chocolate cake. Im a home baker and i still havent found my perfect chocolate cake recipe
Coming soon!
Any chance you doing the chocolate cake?
@@HanbitChohi chef can I use whipped cream instead of heavy cream while making ganache
Fantastic thanks after watching over 80 ganache videos. Yours was the one that made sense and not too complicated. Definitely subscribing and will watch all your videos x
thanks!
Always detail..You're the best! 😍😍😍
Thank you! 😊
Thank you .Take a good rest over the weekend
Thank you! You too!
would love to see a cake made using all 3 different ganache consistencies. for a pipeable ganache, what ratio do you recommend and should it incorporate butter? id like to make a nice smooth, glossy, pipeable ganache :)
ok!
You have explained every detail about the ganache clearly. Many thanks
My pleasure 😊
This is a fantastic tutorial! Thanks for that...I was wondering which ratio is best for a drip on cakes?
oh I usually use 1:1.
Nobody works harder than Hanbit!
lol yeah I work hard.
Thank you chef hanbit! That’s amazing i’ve been waiting. What do you think about just heating the cream and pouring it into the soild chocolate if it is in a ratio 1:1 thank you again 🤍
if it melts then yeah why not - but there's not much heavy cream to melt the chocolate so I wouldn't...
Thank you soooo much our great chef Hanbit...All respect to you
Thanks for liking
Most appropriate video for ganash making...thank you so much chef ...
Most welcome 😊
VERY useful. Thank you for an in-depth explanation.
You're very welcome!
I am so glad I found you! Greetings from austria!
Awesome! Thank you!
Thank you so much for this easy to follow and thorough demonstration.
You are so welcome!
I always use ganache montee in cakes or even mousse cake, it taste so gud, rich, creamy, 20-30% of the cream used as the amount of chocolate . I fell like adding inverted sugar into the ganache makes it more shinier when whipped .
yeah well done! i love ganache montee.
now i know! omg i can't believe that i followed a wrong recipe video, that was why my cake didnt turn out the way i wanted it. Thank You so much for this. Very informative video indeed! more videos pls abt baking
Glad I could help!
👍🏻 Thanks - very interesting! Only thing missing would be to compare textures at room temp temperature.
thanks
Dear Hanbit your videos are excellent and very very helpful. I have learn al lot from you. Thank you
You're very welcome!
You are very clear in your explanations and very generous i sharing. ❤
Glad it was helpful!
Excellent way of explaining and teaching method..
Thanks a lot
Your videos are well explained and very easy to understand. Thank you
You are welcome!
This is the best tutorial of it's kind. I learned a lot from this. Thanks!!!!
Glad to hear that!
This weekend I'll make a cake with two different types of whipped ganache. After all these explanations I'm fairly sure that I'll succeed😸 can't wait to start baking!
nice!
몇일전 알려주신 초코마들렌이랑 찰떡일거 같아요^^ 오늘도 영상 감사합니당
네 감사합니다!
Thank you Hanbit, it was very very helpful. 🙏🏻🌷
Thanks!
Thanks to your details explanation, I know more about ganache.☺
All of your videos are very details.
👍👏
My pleasure 😊
Thank you very much. I love how clean and simple are your videos and recipes
My pleasure 😊
My best chef ever ❤
Thanks!
This channel is awesome! I'm surprised it doesn't have at least 2 million subscribers
lol
@@HanbitCho seriously. Most RUclips channels that have recipes on RUclips or personal recipes that people have altered themselves no originals. They teach you the way they do it not the way it was designed originally. Chefs should teach students the basics provide a foundational corner stone for them to build and expand a pond not give them a pre-built house designed for someone else. Cooking is a science and an art. Recipes must be thoroughly explained clearly with logic and energy. Most of the skills in these videos are only available if a person attends culinary school and pays at least $45,000 a year! It is absolutely ridiculous, RUclips channels that show you how to make pepperoni pizza, lasagna with fake pasta and store-bought ingredients acquiring millions of subscribers and channels that are actually intellectually thawed out, seem to be forgotten and slip underneath the algorithms.
Fantastic channel, love the way you technically present and explain pastry science . Please pubblish more content. Instant subscriber
thanks!
Wow thank you for explaining it ! Finally I know how to make the perfect ganache 🙌 (just subscribed)
Thank you!
You are an excellent Teacher Chef
thanks.
Thank you Hanbit for all your efforts & sharing your knowledge. You're very generous. These comparisons you make are really helpful especially for those home bakers like me. I'm learning so much from you.
Glad you like them!
The best tutorial on making ganache. I'll definitely try this ratio. Thank you!😊😊
no probs!
Always like all the vid from this channel, very helpful.
Glad to hear it!
Thank you Chef Hanbit. You're amazing!!
My pleasure!
Thank you very much chef Hanbit
So nice of you
Wonderful 👍 Thank you so much for telling us in so much detail stay blessed always ❤️
My pleasure 😊
Dear Hanbit thanks a lot for your ideas and lessons learned 🌷🌺💕🌷🌺🌷🌺💕🌷🌺🌷💕🌺🌷
thanks.
Oh wow thanks so much have learned so many tips 😋🇦🇺
You are so welcome!
Love it! Thank you. But is there a follow-up "How to USE ganache" video?
Not yet!
One of the most powerful ideas in cooking is expressing recipes in ratios. As you have done here most excellently. (If serious cooking and the idea of ratios etc interests you, I encourage you to try the book Ratios by Michael Rhulman. You will never look at recipes the same again!)
Amazing!!
Thank you Hanbit👍
Thank you too!
Chef iam from India thanks your recipie ❤️❤️❤️❤️
My pleasure 😊
Thank you this is exactly what I needed!
Glad it was helpful!
This has been very helpful. Thank you
Glad it was helpful!
Hello Dear Hanbit, you are the best, Thank you very much.
Thank you! 😃
I wanted to ask u to teach us ganache! Thanks 🙏 and can’t wait for the chocolate cake
Hope you like it!
Perfect tutorial!! Thank you so much
thanks.
Gracias Chef Hanbit 😊
gracias!
Thank you, that was great to learn.
thanks
Thank you Chef
thanks.
Appreciate the explanation and subtle differences but I wish you had taken it further and explain the use of each. For example, is the whipped chocolate cream good for filling a layered cake or only for icing the outside of the cake? Which one is best for truffles? What are the best uses of each ganache?
Hello
Another informative video. Thanks Chef!
My pleasure!!
I've learned a lot from this video. awesome
Glad it was helpful!
Love your explanation! So good and clear. Thank you Chef!
Thanks for watching!
Very informative tutorial Sir, many thanks
You are welcome
Thank you so much from Malaysia for the tutorial, it's super clear and easy to understand the theory (I like this part, with this knowledge, I can combine it with other methods easily or know when to avoid doing that 😂) and follow, it is delicious and my family like so much 😋
thanks!
Thank you. Very informative.
Glad you enjoyed it!
Thank you for this. I'm gonna try this sooon!!!
cool
I love this video sooo much!easy to understand step by step ! I'm willing to have passion in baking even sometimes i have some failures,but in this video i learned a lot.thank u so much chef!please do more videos from a new b.like me!
You can do it!
Thanks for your really helpful information .
My pleasure
Thank you very much for sharing all useful info. You re the best. Big fan 😘
You are so welcome!
Its so exciting to watch your explanation...❤❤❤ pls tell me what kind of ganache to frosting birthday cake and then to cover it with fondant/gumpaste? Thank you 🙏
Most welcome 😊
thank you for your excellent video and all your explanations on the ganache
no probs!
Thank you so much for explaining it so well. I love all your tutorials.
Glad you like them!
Excellent teacher.
thanks
So useful contents as always!
Glad you think so!
Hi Hanbit great videos can you show or explain the ratio for milk and white chocolate granche and can you make a video on mirror glaze. Keep up the good work, really enjoying your teaching . Thank you
Angelo
righty.
thanks so much for this detailed overview! it would be great to know how fruit ganache with fruit purée is prepared. 🤓 if you could do a short tutorial on that, this would be so nice!!
Great suggestion!
this tutorial is very helpfull. Thank you for sharing.
You're very welcome!
Amazing chef👌👍
Thanks a lot
Thanks from Brazil.
Thank you too!
I am from Iran so much love you
thank you!
Wonderful! Thank you. Hanbit, have you got a nice, fluffy buttercream recipe please?
ok!
I love how informative and clear your explanation, thanks chef! May I ask if I add butter, how much percentage should I be needing ?
thanks!