Making the perfect ganache | Pastry 101 Tips & Tricks

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For more online classes please visit: hanbitcho.com/course/
Ganache is a mixture of chocolate and heavy cream. As long as you stick to the you would be able to get a perfect ganache.
******This method is not only for dark chocolate. Same applies to white/milk chocolate. You can use the exact same method/recipe ********
******DO NOT USE COMPOUND CHOCOLATE when making ganache. Use real chocolate*****
▶The Guideline◀
1. Get the temperature right - both the chocolate and heavy cream at 40~50℃!
2. Stir it well with your spatula / or use handblender.
▶Ganache◀
In the video I’ve shown examples of 1:1, 2:1, 1:3 ganache (chocolate: heavy cream).
Everything is by weight.
1:1 Even ratio ganache is usually used for fillings & frostings.
2:1 ratio ganache is usually used for pavé chocolate, truffles etc.
1:3 ratio is whipped ganache which is used to pipe on top of cakes or it can be piped into silicon moulds to be frozen in the case of petit gateau.
I’ve used dark chocolate couverture chocolate in the video - of course, you can also you milk chocolate and white chocolate!
Chocolate used in the video: Callebaut Dark Chocolate 811
How to store: You can keep the ganache in the fridge for a week (but typically I would use it within 5 days)
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/2Xq5hc9)
Silicone Mat: Silpat(amzn.to/3tLB1UL) or Silpat equivalent(amzn.to/3zcO5nf)
Perforated Silicone Mat (Mesh): amzn.to/3EqgwSw
Hand Blender: Braun MQ 7035X (amzn.to/2XsCrb4)
Stand Blender: Vitamix QuietOne (amzn.to/3nDPJMj)
Infrared Thermometer: amzn.to/39gAaSm
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3hyiWEA
Zester: Microplane (amzn.to/3AitrDf)
Whisk: Matfer
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★슈가레인 베이킹 스튜디오 수강 문의★
blog.naver.com/oasis8jd
#ganache #가나슈 #sugarlane #조한빛 #슈가레인

[@AdamQWright]

I'm glad you split it up into categories. Too many YTers don't explain what they use their sauce is for.

[@HanbitCho]

thanks

[@kristakrimitza1824]

You are really an ALCHEMIST. .thank you for the pastry lessons.. especially for the written info. Very helpful.

[@HanbitCho]

thanks.

[@zuzu.fonseca]

Loved how you explained the different kinds of ganache, you’ve made it so easy to understand! Congratulations for the lovely job!

[@HanbitCho]

My pleasure 😊

[@anchalgupta524]

Such an underrated channel! Love the way you explain the technicalities. Thank you for your content!

[@HanbitCho]

Glad you enjoy it!

[@kala71762]

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.🤗🤗

[@HanbitCho]

You are so welcome!

[@marijaspajic7418]

That is whipped cream and melted chocolate 🥧🥧🥧👌👌👌

[@GaZZuM]

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!

[@HanbitCho]

My pleasure 😊

[@janaabedal-reda5143]

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! 😊

[@HanbitCho]

Go for it!

[@cookiesncoffee6252]

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.

[@HanbitCho]

Glad you like them!

[@user-yv8pc2yg8e]

몇일전 알려주신 초코마들렌이랑 찰떡일거 같아요^^ 오늘도 영상 감사합니당

[@HanbitCho]

네 감사합니다!

[@lindaheng7494]

Love your explanation! So good and clear. Thank you Chef!

[@HanbitCho]

Thanks for watching!

[@katyyung6247]

Thank you so much for explaining it so well. I love all your tutorials.

[@HanbitCho]

Glad you like them!

[@cococho2767]

Thank you very much. I love how clean and simple are your videos and recipes

[@HanbitCho]

My pleasure 😊

[@keilafranco]

I’m loving your channel. You’re adorable! Thank you so much for sharing your knowledge and time. I admire you!💜👏👏👏👏

[@HanbitCho]

Thank you so much!

[@BrezzyBerry]

Thank you Chef Hanbit. You're amazing!!

[@HanbitCho]

My pleasure!

[@georginashanti4605]

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.

[@HanbitCho]

You are so welcome!

[@surayashaik3807]

Best ganache tutorial ever. Thank you. Love from South Africa.

[@HanbitCho]

thanks!

[@kimkim411]

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!

[@HanbitCho]

You can do it!

[@danalaniz7314]

Thank you so much for this easy to follow and thorough demonstration.

[@HanbitCho]

You are so welcome!

[@saturnia22]

This is the best tutorial of it's kind. I learned a lot from this. Thanks!!!!

[@HanbitCho]

Glad to hear that!

[@fhenelandrada9444]

The best tutorial on making ganache. I'll definitely try this ratio. Thank you!😊😊

[@HanbitCho]

no probs!

[@dianay7998]

Another informative video. Thanks Chef!

[@HanbitCho]

My pleasure!!

[@vivianlee1538]

Thank you .Take a good rest over the weekend

[@HanbitCho]

Thank you! You too!

[@aouichaabdou16]

The most amazing teacher I have ever seen. Thank you for all you do for our education.

[@HanbitCho]

Wow, thank you!

[@foxbritten]

Hanbit is the best, he always includes extra little bits of knowledge in his vids. Great as always chef

[@HanbitCho]

thanks.

[@bluebird5819]

Thank you soooo much our great chef Hanbit...All respect to you

[@HanbitCho]

Thanks for liking

[@jhasjaclio]

Thank you for a very informative video as always! Might want to try it on my cakes. This looks delish

[@HanbitCho]

Hope you enjoy

[@user-qh1ut9mx7k]

Amazing!!
Thank you Hanbit👍

[@HanbitCho]

Thank you too!

[@prernabellani3596]

You have explained every detail about the ganache clearly. Many thanks

[@HanbitCho]

My pleasure 😊

[@tanshine17]

This has been very helpful. Thank you

[@HanbitCho]

Glad it was helpful!

[@ToHaegeum]

아 열시 놓쳤다 ㅜㅜㅜㅜ 정말 Big fan 이에요…🥰
분명 감사합니다~ 라고 하시겠죠ㅋㅋㅎㅎ
가나슈 영상 넘 잘봤어요! 🍫

[@HanbitCho]

ㅎㅎㅎ

[@stellarwitaR]

Perfect tutorial!! Thank you so much

[@HanbitCho]

thanks.

[@xiaomi198]

Thank you very much chef Hanbit

[@HanbitCho]

So nice of you

[@DM-sk5lx]

Thanks Hanbit, I love how you specified the temperature! My ganache often breakdown and became grainy. Will try your method soon :)

[@HanbitCho]

Sounds great!

[@natlions]

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.

[@michaelamarasigan8728]

chef, i followed your video and did the 1:1 ratio. My ganache turned out smooth and shiny! Very delicious! Thank you!!

[@HanbitCho]

Great job!

[@rootkit0]

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]

nice!

[@yasminejo9042]

thank you for your excellent video and all your explanations on the ganache

[@HanbitCho]

no probs!

[@roscellecastro48]

Your videos are well explained and very easy to understand. Thank you

[@HanbitCho]

You are welcome!

[@sonjapapst5563]

I am so glad I found you! Greetings from austria!

[@HanbitCho]

Awesome! Thank you!

[@ifrankophotography7341]

Thank you this is exactly what I needed!

[@HanbitCho]

Glad it was helpful!

[@andriasindah5545]

Always detail..You're the best! 😍😍😍

[@HanbitCho]

Thank you! 😊

[@dinaibrahim1543]

Thank you for all these information it’s really helpful

[@HanbitCho]

You are so welcome!

[@paullukens7154]

👍👍 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!! 👍👍

[@HanbitCho]

Thanks and welcome

[@chrysampriseniou1366]

Dear Hanbit your videos are excellent and very very helpful. I have learn al lot from you. Thank you

[@HanbitCho]

You're very welcome!

[@user-gy3iv6kj4l]

Thanks for your really helpful information .

[@HanbitCho]

My pleasure

[@classicalbean]

You are very clear in your explanations and very generous i sharing. ❤

[@HanbitCho]

Glad it was helpful!

[@paprikac1l4ntr0]

Always like all the vid from this channel, very helpful.

[@HanbitCho]

Glad to hear it!

[@stevepolychronopoulis]

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!

[@HanbitCho]

nice!

[@ieragervacio2682]

I've learned a lot from this video. awesome

[@HanbitCho]

Glad it was helpful!

[@pinkblossom1234]

Most appropriate video for ganash making...thank you so much chef ...

[@HanbitCho]

Most welcome 😊

[@blankitapimentel6801]

Gracias Chef Hanbit 😊

[@HanbitCho]

gracias!

[@sima9174]

Thank you , you are the best chef , your way of teaching is different from others you explain it well

[@HanbitCho]

You are most welcome

[@anjalichakravarty4344]

This is so helpful and great explaination 💜 thank you sir 💜

[@HanbitCho]

You are very welcome

[@ARIVA2011]

Thank you for this. I'm gonna try this sooon!!!

[@HanbitCho]

cool

[@catherinereyes6085]

this tutorial is very helpfull. Thank you for sharing.

[@HanbitCho]

You're very welcome!

[@rivkabunga3584]

Thank you!. Very useful video.

[@HanbitCho]

Glad it was helpful!

[@jootect12]

So useful contents as always!

[@HanbitCho]

Glad you think so!

[@sandrastockley1835]

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

[@HanbitCho]

thanks!

[@PlasticVibeMusic]

Fantastic channel, love the way you technically present and explain pastry science . Please pubblish more content. Instant subscriber

[@HanbitCho]

thanks!

[@Click-zc4uy]

Best tutorial of all. He speaks English very well also

[@HanbitCho]

thanks.

[@simrayasmeen1649]

Wonderful 👍 Thank you so much for telling us in so much detail stay blessed always ❤️

[@HanbitCho]

My pleasure 😊

[@priyac9047]

Very informative tutorial Sir, many thanks

[@HanbitCho]

You are welcome

[@nonniesview]

Wow thank you for explaining it ! Finally I know how to make the perfect ganache 🙌 (just subscribed)

[@HanbitCho]

Thank you!

[@elizabethbeard9245]

Thank you so much! Love your videos, would love to see a salted caramel ganache video 😀

[@HanbitCho]

Noted!

[@Miss.G]

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 😊

[@HanbitCho]

Wonderful!

[@lowbvll8969]

What song is at 4:40 ??

[@azmanaziz2747]

Will the 1:1ganache still be shiny after taken out the next days

[@Miss.G]

@@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.

[@puipunya6217]

Thank you very much for sharing all useful info. You re the best. Big fan 😘

[@HanbitCho]

You are so welcome!

[@gabrielaab1651]

Hello Dear Hanbit, you are the best, Thank you very much.

[@HanbitCho]

Thank you! 😃

[@trudybongers3534]

Dear Hanbit thanks a lot for your ideas and lessons learned 🌷🌺💕🌷🌺🌷🌺💕🌷🌺🌷💕🌺🌷

[@HanbitCho]

thanks.

[@kathrynmercado5028]

Love it! I really learn alot❤️

[@HanbitCho]

Good!

[@EniolaMakinde]

This was so helpful! Thank you so much!

[@HanbitCho]

You're so welcome!

[@cakesandcarving]

Great 👌 hanbit

[@nnandersen2057]

This a very clear. Thanks!

[@HanbitCho]

thanks

[@khris6463]

Thanks to your details explanation, I know more about ganache.☺
All of your videos are very details.
👍👏

[@HanbitCho]

My pleasure 😊

[@veranathalina931]

Thank You so much,Hanbit

[@HanbitCho]

thanks.

[@cathouze4809]

Thank you soo much Chef 👍🏻

[@HanbitCho]

My pleasure 😊

[@AmbitionIsaMust115]

Very informative thank you chef

[@HanbitCho]

My pleasure

[@catherinerobles3242]

Amazing video, thankyou so much

[@HanbitCho]

Glad you enjoyed it!

[@rosamelselvaggi7936]

Oh wow thanks so much have learned so many tips 😋🇦🇺

[@HanbitCho]

You are so welcome!

[@criseldareynes6391]

Excellent way of explaining and teaching method..

[@HanbitCho]

Thanks a lot

[@Nish12343]

Thank you , that was informative

[@HanbitCho]

Glad it was helpful!

[@emrecevik3815]

Çok teşekkürler şefim.Muhteşem açıklayıcı bir video yapmışsınız.Başarılarınızın devamını dilerim.

[@HanbitCho]

thanks!

[@Rosimary1309]

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!!

[@HanbitCho]

Great suggestion!

[@IMOO1896]

Wow, great info!

[@HanbitCho]

Glad it was helpful!

[@Fitfit1946]

Thanks a lot!!! U r fantastic !!

[@HanbitCho]

Most welcome 😊

[@aminazacharya6751]

Thanks so much chef

[@HanbitCho]

Any time

[@mrmretq8]

amazing and professional

[@HanbitCho]

thanks.

[@TasteBuds0213]

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

[@HanbitCho]

Glad I could help!

[@FranniesBite]

Wow love how you make this

[@HanbitCho]

thanks.

[@almabeltran4978]

Well explained.. thanks chef

[@HanbitCho]

So nice of you

[@arwa8306]

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 🤍

[@HanbitCho]

if it melts then yeah why not - but there's not much heavy cream to melt the chocolate so I wouldn't...

[@HarpreetKaur-xw1rl]

Amazing chef👌👍

[@HanbitCho]

Thanks a lot

[@balbirgill8203]

Thanks for this video.!!!

[@HanbitCho]

My pleasure

[@AnnaFernandes48]

Thanks for the video. Thanks

[@HanbitCho]

No problem!

[@TechTails]

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

[@HanbitCho]

hello!!!! thanks.

[@bea8303]

Thank you chef.

[@HanbitCho]

My pleasure

[@patriciavalencia2674]

Excellent teacher.

[@HanbitCho]

thanks

[@ShaimaeKhan]

My best chef ever ❤

[@HanbitCho]

Thanks!

[@gateauxmanel5311]

Thank you chef 😍😍

[@HanbitCho]

My pleasure 😊

[@lilytan9317]

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 .

[@HanbitCho]

yeah well done! i love ganache montee.

[@yennylaurensia5973]

Im a new follower. Love the way you teach 😍

[@HanbitCho]

Thanks for subbing!

[@gracyfuljohn8298]

선생님께 감사드립니다!

[@HanbitCho]

감사합니다.