Hello! Wow! Well done dear. I thank you for this vedio this is what im looking for. My daughter and I will start a small bread and cakes in the the house only because we dont much money to put on it. We are learning from online baking and cakes decorating that's why thank you so much for this. Im struggling for the right ratio of all of this now you just showed to us. Thank you so much. God bless you dear.❤🙏🏾☺
OMG ! i really thought all the chocolate ratio were the same for dark choco ganache !!! No wonders why my chocolate frostings were not thick !! thank you sister
سلام ، متأخروم ولكن زائرون لهذه القناة ياترا لماذا ....نحبها ببساطتها وجمالها 👌في تقديم وصفات رائعة مع الشرح السهل الصامت ولكن مفهوم👏 ....إلا ان اقول احبك ياأحلى فراشة 💙👍👍👍👍
Very good and detailed video 😀. Can you please share how you did the icing on the cake to get that dull brown colour ?. Did you add ganache to it too ?.
If I understand your question well, it's like asking about dark chocolate fudge cake. See the recipe in the cake video. ua-cam.com/video/G1tjnQr11nc/v-deo.html
فيديو تعليمي بإمتياز اشكرك يا مبدع كيف اصنع كريمة جناش متماسكة احترافية و كيف ابشر الشوكولاتة لتكون رقائق مثل الورق الخفيف للتزيين كما اشكرك على تنزيل المقطع مترجماً الى العربية
If you are inquiring about how to curls or shave chocolate, I recommend my other videos. ua-cam.com/video/O0viyJgXR20/v-deo.html ua-cam.com/video/vZ0PPSKfu2I/v-deo.html
For a 10cm cake, would 60g of ganache be enough? And would that be 60g of chocolateee only or does it already include the white chocolate?? So it would be like 40g chocolate and 20g cream, right?
Hermosos pasteles, muchas gracias por compartir tus conocimientos, me encantaron, tienes a una nueva suscriptora. FELICIDADED y mucho éxito, gracias, gracias 😋
Gracias por sus consejos señor...por favor si es posible explicarme como preparar el ganache con chocolate blanco...con ejemplo...no entiendo...2-3:1....100g-150g:50g...gracias...espero su respuesta
Para chocolate blanco, aplicar 2: 1 (100g: 50g) si el contenido de manteca de cacao es alto, y 3: 1 (150g: 50g) si es bajo. El primer número es chocolate. Como se menciona en el video, estas proporciones son típicas y no absolutas. Se recomienda ir añadiendo nata al chocolate poco a poco y encontrar la consistencia adecuada comprobando el estado de la ganache. Supongo que no lo expliqué claramente en el video. Si tiene más preguntas, vuelva a preguntar.
Pls. Let me know the ratio ingredients you put in white ganach ? 2:3:1 ?. Its a bit confusing . Since you used only white chocolate and milk only. What will be the 3 ingredient ? And at the same time pls tell do you use hot milk and how hot it should be . Thanks 💕
I'm sorry to have confused you. Depending on the white chocolate, a ratio of 2:1 or 3:1 may be applied. This ratio can change depending on the chocolate you have.Melt the chocolate yourself and add the cream or chocolate for the desired concentration. In my case, I use a microwave oven to heat milk. You can also heat it up on the gas stove.
Thank you ma'am for sharing this with us🤗. I just have a question though🙂 How did the chocolate melt? Do you in anyway heat the whipped cream before pouring into the chocolate chips?
1:23 In my case, I heat the cream in the microwave and pour it over the chocolate. If the chocolate does not melt well, reheat it several times in the microwave for 5 to 10 seconds to melt it. You can also put cream in a pan and heat it on a gas stove. Do not boil the cream.
• You can put the ingredients in a bowl and then microwave it for 20-30 seconds, stir it, if not melt then microwave again for 20-30 seconds. Don't do more than 30 sec at once or it might be overdone • use a double boiler • heat the cream in microwave and pour it over chocolate
You’re truly dedicated in making each and every video__ dear June.. Explaining the falls and faults and telling how to make those for the betterment. I can imagine yes.. just imagine the amount of effort behind each videos you’re making. Really… you’re cent percent dedicated cuz you don’t leave any doubt behind.👏🙌🏼 Thanks a lot..💐🙏 Take care❤️
It is a personal experience, so there are some subjective parts, but I feel rewarded that my experience is helpful to you. Thank you so much for the good comments.🤗
U mention the tin size and Ganache... About 80g,120g,etc..,For 6 inch mould about 80g is it chocolate measurement for using 6 inch size or need cake size
Time may vary depending on the amount of cream. In my case, after heating for about 15 seconds, stir, check it, and reheat at 10 second intervals. If the chocolate does not completely melt after pouring the cream into the chocolate, you can additionally heat it in the microwave every 10 to 15 seconds.
Yes you can but you will need a different ratio because heavy whipping cream is thicker. You can always play around with it and it’s always better to start with less milk because you can always add more. Don’t worry though if you add too much liquid you can add in some more chocolate and it will fix it
As another friend answered, it is possible with milk. However, milk has less fat than cream, so it is recommended to add butter. It is recommended to add less milk in a ratio of 2-3:1 like milk chocolate or white chocolate, and add about 1 ~2Tbsp of butter. Add or subtract the ingredients while watching how they are made.
After making the temperature of the broken ganache about body temperature, add warm milk little by little and stir vigorously to emulsify the ganache again. Do not add more cream at this time. Use milk
The chocolate ganache should be cooled to room temperature. Please check the section linked below again. ua-cam.com/video/k5xF1aZjKho/v-deo.html ua-cam.com/video/k5xF1aZjKho/v-deo.html
Ya i get this point..but i am not talking abt ganache i am talking abt whip cream that i use whip cream for my cake frosting and decorating in normal temperature but is starts melting so it ia important to done this work in cool temperature??
Try to put your piping bag into a glass before filling with ganache so you have both hands to work clean and tidy.just a suggestion 😉.I like your channel ☺️
In my experience, compound chocolate became a little thinner at the same rate. It is recommended to use cream about 5~10% less than the ratio of the video.
I usually heat cream in a microwave oven. If using a gas stove, pour the cream into the pot (not a double boiler), heat it over low flame, and remove it from the flame when the edge starts to boil.
Thank you for sharing this tutorial 🥰 I have been facing a problem, please advise and help. Whenever I melt white chocolate and add color to it , it starts separating and becomes curdled.
Heavy cream is 100% pure milk cream, and heavy whipping cream contains 99% milk cream and 1% of additives to make it easier to whip. Milk fat content: heavy cream is 36% or more, and heavy whipping cream is 36% or less.(The percentage may vary from product to product.)
I feel so thankful to learn from your video. It is incrediblely good. Simple, clear and so professional🙂 Good work!!
100% agreed!
Hello! Wow! Well done dear. I thank you for this vedio this is what im looking for. My daughter and I will start a small bread and cakes in the the house only because we dont much money to put on it. We are learning from online baking and cakes decorating that's why thank you so much for this. Im struggling for the right ratio of all of this now you just showed to us. Thank you so much. God bless you dear.❤🙏🏾☺
Awesome dear.......you are inspiring many people with ur videos.......especially this video is very useful for many homebakers........tqsm
From a non-expert standpoint, I wanted to share the story I experienced myself. I'm glad if my video helps. Thank you. ^^
Agree with you… 💯
Happy that I stumbled across your content. I ❤ the way your videos are put together. A new subscriber
OMG ! i really thought all the chocolate ratio were the same for dark choco ganache !!! No wonders why my chocolate frostings were not thick !! thank you sister
As I said in the video, please adjust the amount of cream according to your chocolate based on normal proportions.
Que pena que no se inglés que lindo trabajo
@@JoonsLittleTable esse creme é chantilly ?
Awesome teaching for a begginer . I learnt what waiting for from you.
Your teaching is marvelous and with
Patients you teach. Thanks sooomuch dear 💕
سلام ، متأخروم ولكن زائرون لهذه القناة ياترا لماذا ....نحبها ببساطتها وجمالها 👌في تقديم وصفات رائعة مع الشرح السهل الصامت ولكن مفهوم👏 ....إلا ان اقول احبك ياأحلى فراشة 💙👍👍👍👍
Awww in love with drips😍 Thank you for pro tips
Very good and detailed video 😀. Can you please share how you did the icing on the cake to get that dull brown colour ?. Did you add ganache to it too ?.
If I understand your question well, it's like asking about dark chocolate fudge cake.
See the recipe in the cake video.
ua-cam.com/video/G1tjnQr11nc/v-deo.html
Your designs are so pretty! I need to learn piping skills. That's the only thing holding back my finishing touches.
فيديو تعليمي بإمتياز اشكرك يا مبدع
كيف اصنع كريمة جناش متماسكة احترافية
و كيف ابشر الشوكولاتة لتكون رقائق مثل الورق الخفيف للتزيين
كما اشكرك على تنزيل المقطع مترجماً الى العربية
If you are inquiring about how to curls or shave chocolate, I recommend my other videos.
ua-cam.com/video/O0viyJgXR20/v-deo.html
ua-cam.com/video/vZ0PPSKfu2I/v-deo.html
For a 10cm cake, would 60g of ganache be enough? And would that be 60g of chocolateee only or does it already include the white chocolate?? So it would be like 40g chocolate and 20g cream, right?
Before putting the driping chocolate have you put the cake in refrigirater in order to set the frosting?
Yes, it's more helpful if you chill the cake in the refrigerator.
So informative.. waited video.thanks...if u add stick only one tape will it expel wen u press piping bag...
Such useful and informative video. Thank you so much for putting so much effort and thinking about all the possible fails. Thank you so much love
Guuuaaaauuuu excelente tutorial gracias por compartir sus tips💯💯💯💯🤗🤗🤗🤗 quedan muy hermosos los pasteles la veo desde Cd Juárez Chihuahua México
Very helping video 😍i was wondering about the ratios of different ganache 😃thanks for uploading 😀😀
Благодарю вас!!! Очень понятно и наглядно показали!!! Удачи вам и процветания 👍❤️❤️❤️
Hermosos pasteles, muchas gracias por compartir tus conocimientos, me encantaron, tienes a una nueva suscriptora. FELICIDADED y mucho éxito, gracias, gracias 😋
Please , the recipe of rose cream above the cake , can we use this recipe of ganache ( ratio) for layers and for decoration of cake?
Your an adorable teacher in the cake world😍😍😍😍
Hola, gracias por tu éxcelente explicación.Todas tus técnicas de aplicación son geniales.Bendiciones❤
Consigli molto utili, tutto spiegato chiaramente, 💖 ora posso copiare😀😋 grazie mille per aver condiviso🌹💖💗💝
Very nice thanks which make chocolate do you use
Bravo, super, thank you for sharing your great recipes and videos with translating to English 💯👌💜👏🙏
I liked the detailed explanations and tips you gave, its really helpful for me to clear my doubts.Thanks a lot👍👍🙏🙏🥰🥰
Gracias por sus consejos señor...por favor si es posible explicarme como preparar el ganache con chocolate blanco...con ejemplo...no entiendo...2-3:1....100g-150g:50g...gracias...espero su respuesta
Para chocolate blanco, aplicar 2: 1 (100g: 50g) si el contenido de manteca de cacao es alto, y 3: 1 (150g: 50g) si es bajo. El primer número es chocolate.
Como se menciona en el video, estas proporciones son típicas y no absolutas.
Se recomienda ir añadiendo nata al chocolate poco a poco y encontrar la consistencia adecuada comprobando el estado de la ganache.
Supongo que no lo expliqué claramente en el video.
Si tiene más preguntas, vuelva a preguntar.
@@JoonsLittleTable
Tinime Cooks animation cooking
ua-cam.com/video/_L69w55mo10/v-deo.html
Gracias por sus explicaciones senor...ahora lo tengo todo claro...más videos...
Pls. Let me know the ratio ingredients you put in white ganach ? 2:3:1 ?. Its a bit confusing .
Since you used only white chocolate and milk only. What will be the 3 ingredient ? And at the same time pls tell do you use hot milk and how hot it should be . Thanks 💕
I'm sorry to have confused you.
Depending on the white chocolate, a ratio of 2:1 or 3:1 may be applied. This ratio can change depending on the chocolate you have.Melt the chocolate yourself and add the cream or chocolate for the desired concentration.
In my case, I use a microwave oven to heat milk. You can also heat it up on the gas stove.
오늘 가나슈 드립을 실패하고 이 영상을 발견했습니다. 유익한 정보 감사합니다
Thank you ma'am for sharing this with us🤗. I just have a question though🙂
How did the chocolate melt? Do you in anyway heat the whipped cream before pouring into the chocolate chips?
1:23
In my case, I heat the cream in the microwave and pour it over the chocolate. If the chocolate does not melt well, reheat it several times in the microwave for 5 to 10 seconds to melt it.
You can also put cream in a pan and heat it on a gas stove.
Do not boil the cream.
If not in oven u can just heat it on stove..for 3min
@@Seethapenninteadukkala Alright.
Many thanks!🤗
• You can put the ingredients in a bowl and then microwave it for 20-30 seconds, stir it, if not melt then microwave again for 20-30 seconds. Don't do more than 30 sec at once or it might be overdone
• use a double boiler
• heat the cream in microwave and pour it over chocolate
@@anniemannie6 Alright, thank you!🤗
You’re truly dedicated in making each and every video__ dear June.. Explaining the falls and faults and telling how to make those for the betterment. I can imagine yes.. just imagine the amount of effort behind each videos you’re making.
Really… you’re cent percent dedicated cuz you don’t leave any doubt behind.👏🙌🏼
Thanks a lot..💐🙏
Take care❤️
It is a personal experience, so there are some subjective parts, but I feel rewarded that my experience is helpful to you.
Thank you so much for the good comments.🤗
Hi mam can you tell me if you have used compound or curveture chocolate to make this drips??
Thanks for sharing all the useful tips 👍👍
Спасибо за Ваш труд 🙏
Очень нужная информация
Вы такая умничка!
What you added in broken ganache. Is it milk or cream? Kindly reply
U mention the tin size and Ganache... About 80g,120g,etc..,For 6 inch mould about 80g is it chocolate measurement for using 6 inch size or need cake size
This is the amount of ganache, not chocolate. I think it is the minimum amount required for each cake, but the amount may vary depending on the user.
@@JoonsLittleTable thank you sis
Could you please explain briefly how to fix rate for cakes...step by step explain it plz sis... How to calculate the amount of ingredients etc..,
Want to use Whipping cream or fresh cream for dripping mam
Are you using gel food color? Beautiful!
Amazing tutorial. Thanks alot I will try this.
Salam Doqurdanda el iwlerinize heyranam temiz seliqdli bu arada kremlerizde mohtewemdi 👍🥰
Now I realize why my attempts failed. Thank you for sharing .
Awesome dear .please tell what is number if the nozzle.
This is a true tutorial 👍👍 keep it up
hello this is beautiful 👏👏👏👏👏how many minutes did first you put cream into the microwave or did you put chocolate and cream all together
Time may vary depending on the amount of cream.
In my case, after heating for about 15 seconds, stir, check it, and reheat at 10 second intervals.
If the chocolate does not completely melt after pouring the cream into the chocolate, you can additionally heat it in the microwave every 10 to 15 seconds.
Instead of using heavy whipping cream, Can I use full cream milk to melt together with the couverture dark chocolate to form ganache?
Yes you can but you will need a different ratio because heavy whipping cream is thicker. You can always play around with it and it’s always better to start with less milk because you can always add more. Don’t worry though if you add too much liquid you can add in some more chocolate and it will fix it
As another friend answered, it is possible with milk.
However, milk has less fat than cream, so it is recommended to add butter.
It is recommended to add less milk in a ratio of 2-3:1 like milk chocolate or white chocolate, and add about 1 ~2Tbsp of butter.
Add or subtract the ingredients while watching how they are made.
Thank you 😊 so much for your advice. Rgds Malaysia 🇲🇾
ua-cam.com/video/_L69w55mo10/v-deo.html
Tinime Cooks animation cooking
Try this tiny chef's chocolate ganache
Thank u for ur videos and tips also really useful to me ☺
Dd u make the cream hot and poured on the chocolate how com so fast it melted
Thank u soooo much for sharing this awesome tips..
Hi! Nicely explained. Thanks for the video
QUE BUEN TUTORIAL, súper infotmarivo , gracias !!!
Thanks..it helps me a lot♥️♥️
What did you add in broken ganache milk or cream and was it at room temperature?
In a drip, can I use gel colorant cuz I'm using cream too? Or just liposoluble colorant.
Yes, gel colorants are also applied. I also use Wilton's gel colorant.
@@JoonsLittleTable thank u
Lo que decora la torta como se llama??? El chorreo es otra cosa.quiero saber que tiene toda la vuelta que queda parejito
Upload some filling and frosting using chocolate Ganache
Nice Gamache
Which nozzle no.you use?
Very useful.. thank you so much..
Thank u so much for this video👍👍👍
I love chocolate😋
No me quedo claro conque crema es que derrites el chocolate con nata para montar
Thank you for sharing.. it is really helpful.. 😊
wow so nice ganache😍😍 How long can this ganache stable in refridger and room temperature???
thank you so much. it's very useful.
Perfect👍👍
Wow so nice explanation... Very useful too thank you
Hi, what kind of food coloring did you use? Gel ?
😍will try this way. Thank you🙏
In a broken ganache what was that ita a milk or cream that U added to bring back to life of the panache is it cold?!
After making the temperature of the broken ganache about body temperature, add warm milk little by little and stir vigorously to emulsify the ganache again.
Do not add more cream at this time. Use milk
@@JoonsLittleTable thank U so much🙂
Thanks a lot for your worthy tutorial ..❤
Cake looks so beautiful ❤️🎂 I love this cakes 🎁🎂 so so amazing cakes
可愛い😍kawaii😍
very nice😆
Thank you for sharing ❤️ is this ganache applicable for donut dip?
Di my whip cream melts ..is it important to having cool temperature or else work in Ac room..? I aslo want such a smooth frosting like urs
The chocolate ganache should be cooled to room temperature.
Please check the section linked below again.
ua-cam.com/video/k5xF1aZjKho/v-deo.html
ua-cam.com/video/k5xF1aZjKho/v-deo.html
Ya i get this point..but i am not talking abt ganache i am talking abt whip cream that i use whip cream for my cake frosting and decorating in normal temperature but is starts melting so it ia important to done this work in cool temperature??
Beautiful 🤩!
Try to put your piping bag into a glass before filling with ganache so you have both hands to work clean and tidy.just a suggestion 😉.I like your channel ☺️
That's good idea. ^^
Thank you for good idea ❤
Hi is it the same ratio for couverture and compound chocolate? Thank you 🙏🏼
In my experience, compound chocolate became a little thinner at the same rate. It is recommended to use cream about 5~10% less than the ratio of the video.
Dear Sir/madam , please share tips how to make white chocolate chip for decoration
Bravo pour les explications !
Is those Whipped cream cold ?? Or normal temperature??? Or hot??
Warum soll die sahne nicht kochen ? Ich hab sie früher zum kochen gebracht und sie war immer perfekt?
안녕하세요, 유익한 영상 감사합니다!
혹시 색소는 수용성도 사용 가능한가요~?
Excellent guidance, Thanks 😊
My chocolate of drip gets mixed with the cream. Does look nice and neat. Let solution
Just mind blowing
How to heat whipping cream in direct method or double boiled method
I usually heat cream in a microwave oven.
If using a gas stove, pour the cream into the pot (not a double boiler), heat it over low flame, and remove it from the flame when the edge starts to boil.
Hello, are we to chill the cake after icing before pouring the chocolate ganache?
6:09 Please check this part.
@@JoonsLittleTable Thank you.🌻
Thanks i learn a lot
This was so helpful thank you so much
Bonjour et merci beaucoup pour vos conseils. Je vais sûrement les essayer
Perfect !!You i inspired everyone I feel blessed 😇 especially I really love baking
Thank you for sharing this tutorial 🥰 I have been facing a problem, please advise and help. Whenever I melt white chocolate and add color to it , it starts separating and becomes curdled.
You need oil based coloring for chocolate
You need candy colour.or oil base colour
@@houda3051
Tinime Cooks animation cooking
ua-cam.com/video/_L69w55mo10/v-deo.html
Try this tiny chef's recipes and subscribe for more great recipes
Hey! Can i drip this ganache on top of a fondant cake?
I've never made fondant cake, but it is possible. See the following video.
ua-cam.com/video/9u2thnDcrKE/v-deo.html
Perfect 👍
Bu bilgiler çok harika teşekkür ederim 👏👏👏
Gracias 🙂
Thanks for sharing
Whipping cream nd heavy Whipping cream have some difference? Or both r same?
Heavy cream is 100% pure milk cream, and heavy whipping cream contains 99% milk cream and 1% of additives to make it easier to whip.
Milk fat content: heavy cream is 36% or more, and heavy whipping cream is 36% or less.(The percentage may vary from product to product.)
Perfect😁
Beautiful 🤩
Amigo saben como se llama la wipped cream en ecuador