WHIP your GANACHE to bring it to the NEXT LEVEL!!!!! - This is a recipe for ANY Chocolate
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- Опубліковано 17 січ 2022
- Making Whipped Ganache from start to finish. You have probably heard of ganache but have you ever heard of whipped ganache. You need to try this out to bring out the best in your ganache making it light and airy. It will also be smooth and creamy, well not in this case because we are going to be using Toblerone and I want to keep the essence of the nougat and almond pieces. However, I can promise you that if you were to do this with regular chocolate, your ganache will be brought to a whole other level!!!
#whippedganache
#chocolate
#toblerone
Ingredient List
300g Toblerone/ ANY Chocolate
600g Whipping Cream
60g Glucose Syrup
9.6g/ 10g Vanilla Bean Paste
2nos Gelatine Leaves from Dr Oatker
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Music Credit
Ghosts by ikson
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Music provided by www.plugnplaymusic.net
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Made by a talented dear friend of mine whom I have spent many hours in the kitchen with.
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I made this again for Valentine's Day ❤❤ at the office this year as a topping for the mini Chocolate Nemesis cakes - I froze the leftover - will use it in the near future for another sweet treat. It would be wonderful in hot chocolate or coffee. ☕
Surely delicious...
It was super delicious.
What an innovative idea - using Toblerone as the chocolate base for the whipped ganache. Looks delicious - I will have to search for the other ingredients before I can attempt to make this. Thanks for sharing!
I shall confess. I pretty much ate the whole thing. I have no self control when it comes to Chocolate like this!
@@AveryRaassen 🤩I think I will try using Dark Toblerone for this recipe.
@@Jeepy2-LoveToBake 100% would recommend. I tried to find a big bar here in the supermarket but was unsuccessful so I settled for regular Milk Toblerone.
@@AveryRaassen I made this last night using the Dark Toblerone - delicious, rich and decadent!! I made 1/3 recipe (using a single Dark Toblerone 100g bar). Sharing "sample cups" with family.
@@Jeepy2-LoveToBake I am so glad that you got a chance to try and it worked out well with the Dark Toblerone.
Would this ganache freeze well?
I’m wanting to make entreme
Style buche - with layers of ganache and cremeux
It would freeze well but depending on your layers of other stuff like sponge, this ganache might be a little soft to hold. It can support itself. If you perhaps change the whipping cream to double cream, you could get a stronger whip and a more stable body to hold your entreme better.
Could I freeze this into balls once whipped and bake it inside a stuffed cookie?
Great idea but sadly no it will be too loose.
@@AveryRaassen oh what a shame! No worries and thankyou for the reply 😊
Since Gelatin leaf comes in different sizes .
How many grams gelatin sheet you are using in this recipe?
This packet is 13g for 8 leaves.
@@AveryRaassen
Thanks so much for your prompt response.
Amazing! What can I use instead of gelatine? Can I use Agar agar?
I tried to make jelly with agar agar once and only the bottom was jelly, the rest was foam. Scared that it would happen with this too.
It really depends if you want it stable for longer. You don't really have to use the gelatine if you are going to eat it relatively fast/ on the same day. Don't use agar as that can also create a firm jelly and makes it hard for you whip it up.
You could make a chocolate Cremuex or chocolate Creme diplomat.
You have to boil the agar agar for two minutes, if you took the jelly of the heat once it started boiling the agar maybe didn't activate.
Since Gelatin leaf comes in different sizes .
How many grams gelatin sheet you are using in this recipe?
Too bad i can't like this twice
Thank you so much for your support