The Science Behind Chocolate Ganache - Kitchen Conundrums with Thomas Joseph
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- Опубліковано 22 тра 2015
- More from Thomas Joseph: www.marthastewart.com/1076494/...
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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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!
Omg yay!!! I have had so much trouble with ganache!! Thank you so much Thomas.
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!
One of the best. It's very good to learn the basics here.
Cool!
Always so happy to see kitchen conundrums pop up :)
these food science videos are SO helpful! keep 'em coming!
OMG , You are a helper, is like going to school the best, the best teacher ... 🙌🏾
Superb! You answered all of my questions lingering in my mind for such a long time. Thanks for all of these.
Such an informative video Thomas...Thanks for sharing! Love your videos.
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
You are simply the BEST! Thank you!
love him so much. thanks for explaining everything!
Like the way it’s presented, making difficult things work out easily!
i really like your tricks it really help us in the kitchen when we dont know how and why we're doing something
What a terrific video. Very clear, very; very informative; delivered flawlessly. Thank you very much. 👍👍❤️
I asked for this video in the very beginning of kitchen conundrums but better late than never. Thank you guys :*
thakyou so much for the ratios I have been searching it everywhere !!!!!
Thank so much... I am so glad you do this video. It’s answering many ??? In one
This video was exactly what I was looking for. So thank you 👍
You always make it so easy and fun!..thank you .. Saved to the hard time:)
Simply excellent love all your videos. Super impressive. Thank you
I just loooove to watch ur kitchen conundrums😋
Your videos are very informative! Thank you!
Love this channel,learned alot!thank u
Thank you! This was quite helpful !
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.
Simple and brilliant! Thanks!
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...
Very informative! Thanks!
bravo
the best lesson on yt for ratio crem and chocolate
Thank you so much chef 💕
Awesome, thank you for the detailed explanation! :)
Amazing love your explanation thanks 😉😉!!
Chef..u r just fantastic👌
I love these videos, keep it up!
I love this guy!!!
Excellent video!
Thanks it helped a lot in understanding better
you are awsome! with your videos i am able to test out my own revipes!
how can you be so perfect!!! Love your videos so muchhh
this super useful thank u so much thomas
Thank you so much, sir!
I gave thumbs up for each video this guy made.
Great recipe, Thanks for sharing
Simply the best!!!!!
all of your videos are very very very good
This is the best video . I understand!!! Thank you
Clear presentation
Love it! Thanks!!
Thank you so much!!
Thanks very helpful
I loooooove kitchen conundrums and i love thomas!!! Please make chocolate souffle!!!!
Amazing recipe! I just replaced the chocolate for fried eggs and the cream for bacon and the result was delicious..
Lovely. Thank you Joseph.
Great presentation
انا بحب طريقتك جدا جدا وبتعلم منك كمان
Dude, you rock.
thanks i like it it is so useful
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!
THANK YOU
oh wow, such beautiful gigantic chocolate blocks!!! O_O
love these ratio videos!!!
Very helpful!
Thanks for sharing ...
Good one 👍
I love him!!💖
Fantastic 👏
Yesss I've been looking for this for soooo long!!!! Thank you!!! Got right to the point!! Love it!
thanks for your help :)
This helps. Thanks.
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.
He talks so soothing!!
Very informative
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.
I always make a 1:1 ganache. I love it.
Could you make a video on choosing correct pots and pans. Copper,stainless, etc?
Got this. Great! Please, please, please do a video for Pouring Fondant (recipe) over a chocolate cake. PLEASE!
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 love you! You make things easier!
please do a video on types of cream too
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
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.
You are a professional
Thanks for this Thomas! Can you help share how to make the perfect cream cheese frosting? Thanks!
I love it when you have a science behind!
if i wanted to add honey or butter, would that contribute to the chocolate or cream side of the ratio?
lovely man very good
What ratio should we use for white chocolate ganache
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
amazing vid :) , if I wanna to use the ganach for a glaze in cookies so what the ratio I must use ? cause I made cookies before and ganach for glaze but when it cooled it still sticky when you touch it
super!
Thanks very much. I would like to have your advice though. I intend to make ganache for opera cake. Since it is a complicated desert, I plan to make the prepare the ganache from the previous day and keep it on the fridge. Do you think this might help? Or will it harden it too much?
Would REALLY appreciate a video on making fudge. I've gotten it right a couple of times, but most of the time, it doesn't set! :(
That’s my boy!
I love you man. Idol!!!
What ratio would you use if you are adding it to swiss meringue buttercream?
Hi, can you also do a video tutorial on how to make a white chocolate ganache drip that is good for cake toppings/designs? please..... thank you! :)
Hi , thank you for being a good teacher. Your video was very help full. Could you please tell me how I can have a pink chocolate ganache for decorating cupcakes I am hosting a baby shower in a month Thank you
Hey Thomas i love your videos they are so great and informative. Now, please don't judge me for this question I am very new to baking. But I love to try and make different things. I screw up many times but don't stop trying. So back to question 😅 will it be different if i used chocolate chips and melt them instead of Chopped chocolate bar, I mean is it same? Wont make a difference? Coz i have seen many videos and in them they all use chopped chocolate bar.
Hi Thomas,
Could you please tell me what the proper ratio would be to make the ganache for a chocolate ganache pie?
Thank you!!!
i love his voice