How to make shiny chocolate ganache and fix ganache problems

Making the best chocolate ganache takes more than just chocolate and cream. It's about the ratios (an intimidating word I know), temperatures and the type of chocolate you use. Let me de-mystify chocolate ganache for you and show you how to make the silkiest, smoothest chocolate ganache ever!

[nicolemckinley]

I know this is a 2 year old video and I have been baking for a while and I NEVER seen anyone explain it. Great video. Guaranteed subscriber now 👍🏾

[joshua]

I don’t know why anyone would give this video a thumbs down 😢 I love every bit of information giving here, and truly appreciate her patience and how clear she explained every step.Thank you👍🏻😘

[lorrainemc]

The "BEST" ever video on ganache that I have ever seen!!! So very well explained!!! Thank you for sharing!!

[thomdantzer]

When making ganache with lesser expensive dark chocolate I add some soft butter rather than cream to maintain a creamy spreadable consistency at room temperature. Great, info packed video.

[easybackyardbbq]

You are like the Alton Brown of baking. Awesome video. Learning so much

[kwright]

This is the perfect video to making ganache and fixing any problems if you experience any. A very enjoyable video in delivery, conciseness and clarity. It is a one stop shop on every type of chocolate from milk to white to dark and the varied cacao or cocoa within these chocolates and what ratio of cream one should use depending on the type of chocolate used. The best part is that any problems encountered is fixable, you don’t have to throw your ingredients away and start again. This should be everyone’s go to video on making ganache if not an expert. Thank you for sharing such unparalleled knowledge.

[karennaylor]

Are you kidding me. I have no clue how i came across your video but I am blown away. Thank you so much for sharing and thanks for not only teaching the science of food but also your wisdom with your experience. Amazing xx

[basilbird]

You have a natural talent for "up front" teaching, you answer & explain those "what if", or It's not like that" without being asked.

I have tried, & spoken to chocolate manufacturers about different ways of dealing with their chocolate & products, & certain issues that sometimes I just don't get, their verbal's & the practicality of it just don't match. You seem to cover with explanation unforeseeable errors for the novice. Thank You.

[alinamtei]

God sugar geek your are a life saver to bakers and yes no one talks about the troubles we get on the ganache making, thank you very much it is a very helpful video for a lifetime.

[aninditabhattacharya]

The section on 'what nobody talks about' was mindblowing!! Baking and related tasks are really a science and an art 👌👍👍

[ritapacheco]

You absolutely solved my problem! Thank you! I was ready to store the textured and oily mess I made to add it to hot cocoa or something and was going to start over… then I came across this video. I was using expensive high quality (72%) chocolate and had not added enough cream. I added room temp cream so my ratio would be 1:1 instead of 2:1 and it came out smooth and creamy!!

[lcwalker]

Note: I am sharing your video on my blog to help others with their ganache issues. Yours is the clearest video on the topic that I've seen!

[LordDemonos]

I thought your personality was cute but it wasn't until this video that I was blown away by how detailed and informative you are. You definitely earned that sub. Keep up the great work!

[TheBurningKitchen]

Hi Liz, I like the way you explained the different textures of ganache n how to fix it if the ratio is not right. You have no secret to hide, frank and detailed. Thank you for your tutorial.

[rekhaunni]

Wow, finally mystery solved, I wondered why my ganache set different..I now realise that I always changed my dark chocolate type.. Thanks for the explanation

[TechTails]

You are a real Geek. Only one on YouTube to make the best video on ganache. I truly mean it. Technically I went through exactly what you did....you genius.

[mofamba]

Super informative and thorough. I’m filling truffle shells next week and this was everything I needed to know. Thank you very much!!

[stevenbottoms]

I learned the hard way about how the percentage of cocoa affects a ganache. I used a bar of chocolate with 70% cocoa once with a 2:1 ratio recipe. Results when it cooled? Rock hard ganache. So now I am wary of the type of chocolate I use. You are so right when you stated that no one discusses how different brands of chocolates vary, all due to the amount of cocoa in each. It is good to know that ganache can be fixed! Thank you for a very informative video! Delia (not Steve) Bottoms
PS: I am trying something today for the sake of a friend who is lactose intolerant: I am using a dairy-free heavy whipping cream made by Silk to create the ganache. I hope it comes out well. I want my friend to enjoy a slice of chocolate cake!

[HengtimeConsult]

Chapeau, Madame, this subject is presented absolutely perfect! Its just wonderful to watch your way explaining things! Well done!

[jellyfishbuttercup]

This person is so easy to listen to! I feel like a friend is explaining ganache to me. Most chef shows/ YouTube sound like they’ve gone to years of chef school and still don’t know how to cook lol