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 UA-cam 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! 😊
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! 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 UA-cam.
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
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.
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!
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
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.
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 🤍
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
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.
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 🙏
when you tasted your own ganache, you came down from your awesome pastry chef peak and joined the rest of us. lolol... yes. i, too, love the ganache. you're magnificent, btw.
@@HanbitCho seriously. Most UA-cam channels that have recipes on UA-cam 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, UA-cam 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.
A nearly 2 to 1 chocolate to butter ratio, eg 200g choc and 90g butter, makes a very nice, easy chocolate glaze for traybakes, cake topping and cup cakes.
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!
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!
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 .
Simple, straight forward, uncomplicated way of explaining…looking forward to seeing more videos Chef🌟 And hoping to see many many more subscribers too in a very short while.. you are talented and deserve to see more success 🌈
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?
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 UA-cam 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
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!
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 😊
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 🥧🥧🥧👌👌👌
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!
Very helpful and informative!
Thanks much!❤❤❤
Watching from the Philippines!
Thanks for watching! 😊
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.
The most amazing teacher I have ever seen. Thank you for all you do for our education.
Wow, thank you!
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!
Hanbit is the best, he always includes extra little bits of knowledge in his vids. Great as always chef
thanks.
Chocolate ganache-filled cake is my go-to comfort food after a meltdown, it never fails to pick me up.
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 UA-cam.
You are so 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.
Thank you , you are the best chef , your way of teaching is different from others you explain it well
You are most 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.
You're breakdowns of each one helped solidify my understanding. I'm glad your videos showed up in my feed. Subscribed!
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!
Best ganache tutorial ever. Thank you. Love from South Africa.
thanks!
Always detail..You're the best! 😍😍😍
Thank you! 😊
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
thanks
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!
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!
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.
Thank you soooo much our great chef Hanbit...All respect to you
Thanks for liking
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!
VERY useful. Thank you for an in-depth explanation.
You're very welcome!
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...
You have explained every detail about the ganache clearly. Many thanks
My pleasure 😊
Thank you .Take a good rest over the weekend
Thank you! You too!
Dear Hanbit thanks a lot for your ideas and lessons learned 🌷🌺💕🌷🌺🌷🌺💕🌷🌺🌷💕🌺🌷
thanks.
Thanks to your details explanation, I know more about ganache.☺
All of your videos are very details.
👍👏
My pleasure 😊
Most appropriate video for ganash making...thank you so much chef ...
Most welcome 😊
Dear Hanbit your videos are excellent and very very helpful. I have learn al lot from you. Thank you
You're very welcome!
I am so glad I found you! Greetings from austria!
Awesome! Thank you!
You are very clear in your explanations and very generous i sharing. ❤
Glad it was helpful!
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!
Excellent way of explaining and teaching method..
Thanks a lot
👍🏻 Thanks - very interesting! Only thing missing would be to compare textures at room temp temperature.
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!
Wow thank you for explaining it ! Finally I know how to make the perfect ganache 🙌 (just subscribed)
Thank you!
Thank you Hanbit, it was very very helpful. 🙏🏻🌷
Thanks!
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 😊
when you tasted your own ganache, you came down from your awesome pastry chef peak and joined the rest of us. lolol... yes. i, too, love the ganache. you're magnificent, btw.
So good!
Wonderful 👍 Thank you so much for telling us in so much detail stay blessed always ❤️
My pleasure 😊
Oh wow thanks so much have learned so many tips 😋🇦🇺
You are so welcome!
Thank you so much for this easy to follow and thorough demonstration.
You are so welcome!
Fantastic channel, love the way you technically present and explain pastry science . Please pubblish more content. Instant subscriber
thanks!
This channel is awesome! I'm surprised it doesn't have at least 2 million subscribers
lol
@@HanbitCho seriously. Most UA-cam channels that have recipes on UA-cam 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, UA-cam 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.
Your videos are well explained and very easy to understand. Thank you
You are welcome!
My best chef ever ❤
Thanks!
A nearly 2 to 1 chocolate to butter ratio, eg 200g choc and 90g butter, makes a very nice, easy chocolate glaze for traybakes, cake topping and cup cakes.
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!
Thank you. Very informative.
Glad you enjoyed it!
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!
Nobody works harder than Hanbit!
lol yeah I work hard.
So nice n Awesome your videos are,n for beginners, Thanks for sharing your knowledge and,God bless you 👍🙏 From India 👍🍫😘❤️❤️🍫❤️🍫❤️🍫❤️🍫❤️🍫❤️
My pleasure 😊
The best tutorial on making ganache. I'll definitely try this ratio. Thank you!😊😊
no probs!
This is the best tutorial of it's kind. I learned a lot from this. Thanks!!!!
Glad to hear that!
Chef iam from India thanks your recipie ❤️❤️❤️❤️
My pleasure 😊
Thank you very much. I love how clean and simple are your videos and recipes
My pleasure 😊
Thank you, that was great to learn.
thanks
Amazing chef👌👍
Thanks a lot
Always like all the vid from this channel, very helpful.
Glad to hear it!
Thank you very much chef Hanbit
So nice of you
Thank you very much for sharing all useful info. You re the best. Big fan 😘
You are so welcome!
Amazing!!
Thank you Hanbit👍
Thank you too!
You are an excellent Teacher Chef
thanks.
Perfect tutorial!! Thank you so much
thanks.
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!
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.
Simple, straight forward, uncomplicated way of explaining…looking forward to seeing more videos Chef🌟
And hoping to see many many more subscribers too in a very short while.. you are talented and deserve to see more success 🌈
thank you!
Hello Dear Hanbit, you are the best, Thank you very much.
Thank you! 😃
Gracias Chef Hanbit 😊
gracias!
Excellent teacher.
thanks
Very informative thank you chef
My pleasure
Very informative tutorial Sir, many thanks
You are welcome
Thanks for your really helpful information .
My pleasure
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
This has been very helpful. Thank you
Glad it was helpful!
Thank you for a great tutorial🌼 do you have any tips on how to make a whipped ganache with espresso/coffee flavour? ☕️🧡
yeah add a it of coffee liquor?
this tutorial is very helpfull. Thank you for sharing.
You're very welcome!
Thank you this is exactly what I needed!
Glad it was helpful!
Well explained.. thanks chef
So nice of you
Love it! Thank you. But is there a follow-up "How to USE ganache" video?
Not yet!
thank you for your excellent video and all your explanations on the ganache
no probs!
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!
I wanted to ask u to teach us ganache! Thanks 🙏 and can’t wait for the chocolate cake
Hope you like it!
Thank you for this. I'm gonna try this sooon!!!
cool
Thank you Chef Hanbit. You're amazing!!
My pleasure!
Another informative video. Thanks Chef!
My pleasure!!
Thank you soo much Chef 👍🏻
My pleasure 😊
So useful contents as always!
Glad you think so!
Thank you Chef
thanks.
amazing and professional
thanks.