Making the perfect ganache | Pastry 101 Tips & Tricks

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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
Whisk: Matfer

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#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.

[kristakrimitza]

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

[helenlangvold]

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

[zuzu.fonseca]

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

[anchalgupta]

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

[kala]

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.🤗🤗

[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!

[paullukens]

👍👍 Finally. You are the only YouTube 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!! 👍👍

[keilafranco]

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

[aouichaabdou]

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

[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 😊

[foxbritten]

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

[janaabedal-reda]

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! 😊

[surayashaik]

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

[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

[georginashanti]

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 YouTube.

[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!

[sima]

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

[Land_of_Oz]

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

[vivianlee]

Thank you .Take a good rest over the weekend