Never fail at making CHOCOLATE GANACHE again! Literally everything you need to know
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Published 2023-05-16
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NOTE: In the video I mention the quantities I used to make a whipped dark chocolate ganache. The cream should be 450g not 375g. Sorry about that!
Indulgence takes many forms, but few can rival the sheer delight of chocolate ganache! A velvety, luxurious concoction born from the marriage of chocolate and cream, ganache has become a beloved staple by bakers around the world. It’s simple to make, but easy to mess up! But not to worry, because in this video I’m going to share literally everything you need to know about ganache (including dark, milk, white, whipped and pipeable ganache) so you never fail at making one again!
RATIOS:
DARK CHOCOLATE GANACHE - 1:1 ratio of chocolate to cream.
MILK CHOCOLATE GANACHE - 1.5:1 ratio of chocolate to cream.
WHITE CHOCOLATE - 2.5:1 ratio of chocolate to cream.
PIPEABLE DARK CHOCOLATE GANACHE - 2:1 ratio of chocolate to cream
WHIPPED DARK CHOCOLATE GANACHE - 1:3 ratio of chocolate to cream
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All Comments (21)
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NOTE: In the video I mention the quantities I used to make a whipped dark chocolate ganache. The cream should be 450g not 375g. Sorry about that! 🙈 WRITTEN RECIPE: cakesbymk.com/recipe/chocolate-ganache-everything-…
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Thank you for all of your baking tips! Much appreciated ❤
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Greetings from Ireland .Thank you so much for explaining the ratios of chocolate and cream for the different types of chocolate. I’ve tried making ganache with white chocolate which was a disaster because I used the same ratio as for dark chocolate, also thank you for showing me how to revive grainy chocolate, which I didn’t know can be done and with the result I have thrown it out . I love your channel and it’s my first go to .
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Thanks for tips for piping ganache . Love it . Can’t wait to try it ❤
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I just love your videos,they are so informative and thanks for sharing!
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Thank you for this!! I cannot wait to make that piping ganache, I usually use ganache to fill cakes, never occured to me to pipe with it!! 😍❤️
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Thank you MK for teaching us🙏❤much appreciated
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Excellent info. Thanks a lot.
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Thank you, the ratios is exactly what I need to know about ganache.
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Wow! Talk about tge science for making the different varieties of chocolate!! I think you have the most thorough tutorial on how to do that!! MANY THANKS for sharing your knowledge on this!❤❤
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I made my first Gamache yesterday. It's for piping on my tiramisu cake. It worked beautifully. Thank you so much
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Excellent explanation... wonderful ganaches
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Thank you for explaining clearly❤ it's so easy to follow...
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Love your videos! Keep it up. Love the thoroughness and details plus science.😊
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Exactly the information I was looking for to get the ganache texture I want to cover a cheesecake. Many thanks!
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Such wonderful video. Am surely going to try and let you know. Thank u🙂
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This is very helpful. Thank you so much for your good advices. ❤
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I like ganache!!! Thanks for this video, very educational. Soft spoken and easily understood. More power!
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Very nice, it's very colorful
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Thank you for sharing this video ❤
