Chocolate Ganache 3 Ways with 2 Ingredients | 3 stages | Stability test | Taglish

3 Ways to prepare chocolate ganache with two important ingredients Heavy cream (I used All Purpose Cream) Chocolate (I used Beryl's Dark Chocolate Bar)
Best for dripping, pouring, piping and coating cakes.
ratio used 1:1
(250ml heavy cream: 250grams Chocolate)
#Chocolateganache
#easyway
Hello Guys, after this video I may not be able to upload new videos due its peak season and so so busy po.. hoping for your kind understanding. Thank you so much 💖.but If you have questions just don't hesitate to comment on my videos and hope you guys will still watch my previous videos.
Again thank you and Merry Christmas ⛄🎄 To All! 😘☺️❤️❤️💞
See you all!
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Lovelots 💞
MCV's World

[@maryskitchenph]

Hello everyone! thank you for watching this video. favor po hope you will not skip short ads po para kahit papano meron po cents na revenue na papasok. Appreciate your support guys 🥰

[@annaise5898]

worth watching vids. thumbs up sissy ❤

[@bomdiamydailylife2353]

Looks good! Thanks for sharing! Happy Holidays!

[@happiness001]

Thank you for the wonderful recipe.🥰

[@AdhorleKitchen]

Beautiful And delicious Chocolate Ganache

[@jennytalagtag3000]

nice... thanks poh sa info

[@channellou8832]

Thank you for sharing this. 😊

[@DeeRozza14683]

Thank you po. Love this.

[@vilmaabraham7875]

Wow Ito Yong hinahanap ko thanks god nakita din kits chef thank you for sharing this vedio god bless you po always

[@maryskitchenph]

Your welcome po, thank you too 😊💕

[@UnboxingandEverything]

super panalo ang recipe mo sissylabs. gustong gusto kong tikman yan

[@maryskitchenph]

Thank you so much Sissy. Happy New Year to you.☺️💞🎉

[@baraquilsebapril7178]

Thanks for sharing 😘👍

[@maryskitchenph]

Your welcome po ☺️💕

[@alyssamanapat9100]

I love this recipe po 😊 Puro nakikita ko kasi is super daming chocolate, parang nauumay ako. I thought na ganun to achieve the firm consistency. Chilling pala ang key. Thank you for sharing your techniques ❤️

[@maryskitchenph]

Your welcome po. Thank you also 😊💕

[@bavaengbahay6125]

Perfect shape galing sis

[@maryskitchenph]

Thanks sissy 😊💞

[@wemwem14]

Thanks po, I'm a newbie in baking, and constantly watching your videos, dami ko po natutunan sa inyo. God bless po ma'am 🙏

[@maryskitchenph]

Thank you po 💞☺️

[@Jerwins]

Thanks for the chocolate ganache recipe

[@maryskitchenph]

Your welcome po ☺️💞

[@ateningskusina1282]

Thank you po I really need this since im just getting started in baking

[@maryskitchenph]

Your welcome..enjoy baking po💞😊

[@user-yo6st2rw3q]

Isang natutunan ko nanaman maraming salamat po ❤😊

[@maryskitchenph]

Walang anuman po, salamat din sa pag watch ng video na eto. 🥰

[@terrilaws1972]

The best icing ganache i'd ever seen..thank you so very much.xxxxx

[@maryskitchenph]

Wow that's nice! thank you!😊

[@ma.concepcionmaligaya9845]

❤️❤️❤️😍😍😍Thank you sis.

[@BethFreo]

Naku ang sarap nmn nito sis,ang galing mg gumawa sana matikman ko din mga cakes mo hehehe

[@maryskitchenph]

Thank you sissy 💗😘

[@celyderni647]

Thanks po sharing. So kind♥️. God bless. Can i use my white chocolate for dripping as same measurement??

[@jaredkhrisvelez9827]

Thank you soo much maam it will help me alot😘😘😘😘God bless you po madam❤💕

[@maryskitchenph]

Your welcome po ☺️💞

[@JsonsWorld]

hmm ganun pala yun.. ang galing mu talaga kapatid.. wow^^ salamat sa info regarding dito^^ nag kakainteres na tuloy ako mag aral panu mag bake^^

[@maryskitchenph]

Thank you kapatid Jason.☺️💞

[@premalinusman5365]

@@maryskitchenph tanong ko lang po madam? Magkano po Ang bintahan sa cupcakes w/icing po? salamat po

[@manilynkionisala4303]

Thank You ma'am ❤

[@mommyjhing6669]

Thank you sis.merry Christmas ❤

[@maryskitchenph]

Your welcome po. Thank you too.☺️

[@jeleenbeso3316]

I'm using this recipe and procedure po in my Moist Chocolate Cake😊😊

[@maryskitchenph]

Thank you po 💞😊 Merry Christmas ☃️🎄

[@jeleenbeso3316]

@@maryskitchenph may tanong po ako sa inyo mam..sa isang comment ko po..thank you😘

[@CelineKatePascasio]

Thanks po! 💖

[@maryskitchenph]

Welcome po ☺️

[@hirashahvlog6505]

Thanks so much osm😍😍

[@maryskitchenph]

Welcome po.

[@yourfoodlover1672]

Thanks!

[@maryskitchenph]

Wow thank you for the gift!🥰

[@bickbickretana4050]

❤❤❤❤

[@rosariomendoza1426]

Pde na po ba yan para pang frosting sa cake na maliit lng, klangan po ba i ref overnight

[@karinaabad9271]

Thanks po😊

[@maryskitchenph]

Welcome po 💕😊

[@loidaoblimar7729]

Thank you po

[@maryskitchenph]

Welcome po.

[@pauljohntabanera3409]

Sana po mapansin pwede po ba ito gamitin pang walling sa loob ng baso na may liquid kumbaga gagamitin syang design sa loob ng baso na may liquid hindi po ba siya malulusaw?

[@sraf6569]

Thank you. If I’ve made too much can I freeze it then use it another time?

[@maryskitchenph]

Yes you can.

[@graceespinas7648]

ilang grams po ng chocolate bar ang magagamit to cover a 8x3 cake,

[@user-zy9jo3rq3u]

can i use full cream milk?

[@zillamayente7135]

hello po. is it ok to use everwhip instead of all-purpose/heavy cream?

[@maryskitchenph]

Not certain po ano magiging result or consistency if we will use the everwhip, at ko pa po na try si everwhip gamitin po.

[@Chealz_Mommyraketera]

Hi thank you for sharing this video. If I will use it the the other day pa po puede na po ba siya sa fridge lng muna pag maaga mo ginawa possible po ba iyon? Thank you Sana masagot Iyong 3rd stage po gusto ko kasi gagamitin ko sa cupcakes.

[@maryskitchenph]

Sorry for the late response been busy po. Anyways, yes you can chill it muna. Just bring it to room temperature check the ganache after few hours if scrapable na yung consistency. Mas maganda gamitin si ganache pag naka chill muna.😊

[@nildaguillarte924]

Hi ma'm gud pm! Ask ko lng if what consistency kung for lettering or dedication usage. Tnk u very much ho

[@maryskitchenph]

For me po fudge to peanut stage po maganda e pipe...

[@skysweetreatscakesideas8605]

Hi po mam yong peanut butter stage po pwd po kaya ecoat before ecover yong fondant?tia♥️

[@maryskitchenph]

Yes yun na po yung stage na dapat e cover before fondant po.

[@maepajaron4053]

Hello mam can i shape the ganache po ba different forms for design sa cake like leaves

[@maryskitchenph]

Yes you can

[@victoriareyes2728]

What stage do you use for the donuts toppings?

[@maryskitchenph]

You can use the runny stage for dipping, and when spreading on top, you can use either fudgy or peanut stage. Your choice.😊

[@leoniejoselcarmona360]

First🥰

[@maryskitchenph]

Thank you Leonie 💞😊

[@leoniejoselcarmona360]

Your Always Welcome po❤️

[@d.amazinggrace2581]

Hello maam, pwede po ito hand mixer gamitin pang mix ng cream and dark choco? 😍

[@maryskitchenph]

Pag chocolate ganache na siya pwede mo siya gamitan ng hand mixer if yung purpose mo is to aerate the ganache at mag volume, it can be use for filling, piping and coating din po.

[@charinabahala4161]

Mam pde mag tananong how long po ba pde ilagay sa ref ung chocolate cake with whipp it frosting? Sana po masagot nyo tnx and merry christmas

[@maryskitchenph]

It's okay kahit overnight po. All my cakes are stored overnight naman po kahit anong flavor.☺️

[@marvibalita1549]

Pde dn po b yan pang cover sa fondant? Basta nid po lgay s chiller. Ndi po ba lalambot cya ktagalan pg nlgay n c fondant. Or nid ko po n mgdagdag ng chocolate. Tnx po

[@maryskitchenph]

Normally pag fondant yung ratio 1:1.5 (apc: chocolate) pero okay naman din po ang 1:1 na ratio. Hindi nan po matutunaw sa loob ng fondant as long hindi siya exposed sa direct heat or sunlight po.

[@angelynmercado2540]

For filling macarons, what ratio can be used if white chocolate po? Yung pede itravel ng mga 2 hours? And yung sa peanut butter stage po ba lumalambot pa siya in room temp?

[@maryskitchenph]

Hi I haven't tried making white ganache more on chocolate lang po. Perhaps pag gagamitin niyo siya for macarons as filling at e travel for 2hrs, hindi naman po siya ganun agad agad na melt down - basing on cakes even for more than hours at room temperature, but sa macarons hindi naman natin siya chinichill yata (not tried making it 😊) unlike sa cakes na chill muna bago frost and chill after delivery. So to ensure lang ng stability ng white ganache niyo for your macarons maybe you can adjust the ratio and add more chocolate like 25-50% to make it more firm lang.

[@zillamayente7135]

hello po. yung fudge style po, pwede poh kaya pang filling ng cake?

[@maryskitchenph]

Yes pwede po.make sure na maglagay ng frosting sa ringside para hindi mag burst out si Ganache.

[@abdulmohaimenlaoalhajj8879]

mam anu po maganda ilagay sa 2nd layer ng cake fudgy po or peanut stage?

[@maryskitchenph]

Hi sorry for the very late reply, same lang din kung ano yung nilalagay ko sa first layer same sa ibang layer. I make sure lang na yung ratio ng ganache is more on chocolate than cream para more stable siya. If one layer lang you can use the peanut stage.

[@daneelyn2870]

Will it hold yung state po niya, pag wala na siya sa ref? Hindi po ba siya magmemelt?

[@maryskitchenph]

In my experience hindi naman po.

[@mharaalde4002]

Hello po, pwede po gamitin ang everwhip kapalit nung all purpose cream?

[@maryskitchenph]

Hi sorry but not certain sa result if gagamit po ng everwhip as alternative sa APC kasi hindi ko pa po na try, but as per research "For making ganache, use heavy cream with 35% fat but you can also use whipping cream or fresh cream to make ganache, but the ratio will have to be adjusted accordingly." Hope this helps po.☺️

[@saatingnayon]

hi mam pede po b kung wla ako whipping cream pede po ung Apc mam titigas din po ba un ? salamat po sa reply

[@maryskitchenph]

Answer of your question is in the video I mentioned what cream I used😊 just right after the introduction po. Thank you ☺️

[@plantititasninja342]

Hello po pde po gamitin ang whippit sa chocolate mousse

[@maryskitchenph]

Hindi ko pa po nasubukan but yes pwede siya magamit po.

[@shellalumabao4718]

Pde po b pang drip ung nbbling goya n melted na..ung syrup sya

[@maryskitchenph]

Pwede naman po, you can use kahit ano basta hiyang sa inyo... but you have to consider na hindi po siya magkaroon ng same consistency and taste like the ganache.

[@yawmamacutay4908]

gagamitin ko po itong recipe nyo po sa order sakin na choco moist cake. Hindi po ba sya kagad matunaw pag deliver mga 1 hour po sguro ang byahe?

[@maryskitchenph]

E chill niyo po ang cake overnight para mag stable siya at kaya Niya maka sustain ng ilang oras sa delivery. But take note lang po na it's made of chocolate once exposed to direct heat lalambot ang frosting. So while traveling make sure naka flat yung cake hindi naka incline sa upuan para iwas slide sa board.

[@marygeraldinecarbonilla6471]

Mam, pwede ba gamitin ang peanut butter stage na ganache under whippit frosting? Thank u po

[@maryskitchenph]

Under whippit? Pwede po naman make sure naka set muna si ganache bago e coat ng whippit para hindi mag mix po.

[@marygeraldinecarbonilla6471]

@@maryskitchenph copy po mam.. thank u so much po.. natanong ko rin po ito sa kabilang video nyo.. thanks po uli. God bless po

[@DenverC]

Hello po maam, kaya po ba yung 250g sa 8x3 filling and coating?

[@maryskitchenph]

300grams kasya po, pag whipped frosting nasa 360-400 grams. Pwede kayo mag adjust kasi yung volume ng frosting depende po kung gaano kayo kadami maglagay sa cake. If minimal lang pwede na po yan.

[@reinalsetiawan4433]

Hi how long it can last at room temperature after i piped on cake?

[@maryskitchenph]

Sa experience ko, after piping on cakes I store it overnight sa chiller so it can sustain longer hours at room temperature like 6-8 hrs mas matagal if medyo malamig yung area.

[@KamiIlonggo]

Hi maam nkachilled po ba ang cream na gnamit nyo?

[@maryskitchenph]

Hindi po.

[@fatimaalim8862]

Madam if I'm going to use it for filling how much of chocolate should I use for 4 layer 8 inches cake?

[@maryskitchenph]

Hi if for filling lang possible na kakasya po yung recipe sa video. Pero depende pa rin po if gaano kadami kayo maglagay for each layer pwede siya kumulang pwede rin sumobra...

[@twinbabiesquin4643]

Mam ask ko lang po pano kung gawin ko na ngaun pero bukas ko pa ggmitin pang dripping stage. ipapasok ko pdin ba sa ref.

[@maryskitchenph]

Yes ilagay lang sa ref or chiller then pag gagamitin na let it set to room temperature, then pag medyo soft na siya pwede siya e microwave ng ilang segundo like 30 seconds, if No microwave pwede e Bain Marie niyo po. If hindi lahat gagamitin for dripping kuha lang ng portion ng ganache for microwave.

[@kwenxoxo4288]

Pwede po ba all purpose cream substitute for heavy cream?

[@maryskitchenph]

Yes po pwedeng pwede yan mo substitute ko for heavy cream mentioned ko po sa description box and sa video din po

[@TravelTourTaste]

Hello hope all is well We just want to take this opportunity to wish you a very Happy New Year. May it be filled with many blessings and very happy memories. Stay safe Love and Light Sarah and Glenn

[@maryskitchenph]

Happy New Year to you my friend. Keep safe always and God bless your trip always.💞😊

[@caseclosednhes]

Hello Mam, hindi po ba ito magmimelt pag ginawang frosting ng cake?

[@maryskitchenph]

Hi po, hindi naman as long hindi niyo papainitan sa araw at mainit na temperature po..pwede siya at room temperature ng ilang oras po lalambot lang but hindi malulusaw. Pero mas maganda e chill yung cake overnight bago ibigay sa client pra mag set lang yung cake. thanks po.

[@mayamanjarales1738]

Good afternoon ma'am, ask ko po pwede po to ganache for frosting before coveran ug fondant?

[@maryskitchenph]

Yes pwede po. Pwede niyo rin po adjust ang ratio more chocolate less cream para madali mag settle ang ganache at hindi mag sag pag ma exposed ng matagalan sa room temperature. But this ratio pwede naman gamitin depende na po sa inyo

[@mayamanjarales1738]

Ma'am example 1cup all purpose cream ug 2cup dark chocolate?

[@mayamanjarales1738]

Ma'am kaya un 2 :1 ganache sa cake, size 8x4 ma cover tanan ma'am?

[@maryskitchenph]

Depende kung makapal ka maglagay sa cake mo baka kulangin if manipis lang pwede po kayanin...

[@bnnj74]

ang galing mo talaga ate, happy for you po #xhias

[@maryskitchenph]

Salamat kapatid bnnj musta kana happy new year sau🎊🥳🎉

[@analoubabaison7975]

Ask ko po sa dark chocolate unsweetened po ba yan pwede bang haluan ng condinsada para matamis sya…?

[@maryskitchenph]

Just add corn syrup lang po like tbsp

[@abdulmohaimenlaoalhajj8879]

mam matamis pa po ba ito kahit hndi siya sweet chocolate after lagyan ng allpcream?

[@maryskitchenph]

Yes matamis din po even if i used dark chocolate, if i want to make it a bit sweeter nag add nalang po ako ng corn syrup like 1 tsp.

[@kennethlawas4564]

Helo po ate mcv world. Tanong ko po ilang cream po pag po 500 grms and 1kl na beryls chocolate? Thankss po sna po masagot po.

[@maryskitchenph]

For 1 kilo Chocolate bar i used 5 box of APC

[@renzlacerna4021]

Tanong ko lang po sana masagot。yung runny stage po pwede po ba sya gamitin pangcoat

[@maryskitchenph]

Yes pwede siya e coat sa cake. Check this out paano ko e coat sa cake click here 👇kzbin.info/www/bejne/Y3bQdWd5gtudfrs

[@chonaurban4872]

Hello po ask ko lang po kung sa mainit na panahon hindi ba madalung matunaw Po?.. Tanx

[@maryskitchenph]

If exposed si Ganache Cake s mainit na temperature the Frosting stability will be shorter. But if you chill the cake over night and leave it at room temperature it can be stable for a couple of hours like 4 to 6 hrs..(wag sa direct sunlight) as we know Chocolate melts pag exposed sa mainit. What makes it stable is yung cream. Cream stands as stabilizer ng chocolate ganache. Input lang po☺️

[@minecraft_dryn]

hello po. sa peanut butter stage po, if I will use it to coat the whole cake, then ilagay na sa fridge, lets say, the next day, hindi po ba sya titigas and hihiwalay sa mismong cake? since may melted chocolate sya? thank you po

[@maryskitchenph]

hindi po kapit na kapit na po sa cake yan.

[@minecraft_dryn]

@@maryskitchenph Thank you very much po. 🙂

[@macy6587]

Hello po tanong ko po about sa peanut butter stage pwede po ba yun overnigth sa chiller then next day gagamitin?

[@maryskitchenph]

Yes you can chill it overnight, but you need to let it sit for an hour at room temperature to reach the peanut stage again. Kasi Titigas po ang ganache if chilled overnight.

[@macy6587]

@@maryskitchenph Thank you🙂

[@oliviapulumbarit4980]

Hello po. Ano pong stage ng ganache ang perfect sa moist choco cake in loaf or aluminum trays? Thanks

[@maryskitchenph]

Depende po if paano yung pag apply niyo sa loaf tray niyo, if gusto niyo like pouring style sa cake best po yung runny stage. If scraping naman sa top ng cake fudge to peanut is best to use, for coating and piping use the peanut stage po. Hope this is helpful to you.😊

[@oliviapulumbarit4980]

Thank you po sa reply.. For this recipe po ilang cupcakes ang kaya nyang ifrost.. Un simple rosette lang po na style

[@Demera717]

♥️⚔️♥️♥️⚔️♥️⚔️⚔️⚔️♥️ Yummy to Tummy It's been my absolute pleasure ♥️⚔️♥️♥️⚔️♥️⚔️⚔️⚔️♥️

[@kristianamagtalas2286]

hello, if chocolate chips po ggamitin, ilan cups po per 1 box of apc? thank u

[@airal.marquez1162]

up

[@maryskitchenph]

You can use same ratio po 1:1 like 250g choco chips and 250ml (1box) all purpose cream. You can always adjust your ganache by adding more cream or less cream, depending on the desired thickness of your ganache.

[@berlydelacerna3433]

Pwede po ba kahit Hindi po ilalagay sa freezer

[@maryskitchenph]

Yes pwede po pero mas maganda if ilagay siya sa chiller kasi it will give better consistency.

[@joemarrebaja8903]

Pano po kapag naging peanut butter stage na sya eh need mo po ng pang drip or pang filling pwede po kaya initin,?

[@maryskitchenph]

Yes e microwave niyo lang po ng 15-20 secs, time will depend rin sa consistency na gusto mo if thick or thin drippy ganache. if no microwave kuha po kayo ng bowl na meron mainit na tubig na pwede pag patungan ng another bowl with ganache(like double boiler method)

[@mybuck-eatlist5366]

Hi po!!! Pwede po ba siya gawin the night before tapos ichill po siya, then let it sit at room temp nalang po kinabukasan to fill and cover the cake?

[@maryskitchenph]

Yes you can do that po...

[@mybuck-eatlist5366]

@@maryskitchenph Thanks so much po!!! 😊

[@maryskitchenph]

Your welcome po 😊

[@lucascakesandpastries]

Hello po pwede pong iwhip yang peanut stage?

[@maryskitchenph]

Yes pwede po 😊

[@charizchariz77]

Paano po pag hindi na sya chilled na chilled.after long hours sa cake babalik din po ba sa pagka runny.di po ba ma damage ang design nang cake?

[@maryskitchenph]

Hindi naman as long hindi mo siya ibilad sa araw or sa mainit na temperatura.

[@neizylorezto6825]

Hi po ma'am..ung peanut butter stage po ba stable po ba un pang pipe po??Hindi po un malalaglag??

[@maryskitchenph]

Bago po kayo mag pipe mas maigi na e chill niyo muna saglit like 30mins yung coated cake niyo para once mag pipe kayo mag hold agad yung ganache sa top ng cake at lalo na if Chocolate ganache din yung pinang coat mo sa cake. Pero if your are working in a very cool place okay lang kahit e pipe na agad kasi mabilis mag set ang ganache pag malamig ang environment.

[@dahliakamadi9890]

can I put butter in melting chocolate?

[@maryskitchenph]

Yes you can..

[@normaestrada7473]

Hi may tanong lng po,pagpeanut butter stage nba po at may cake ka nmn na drip,pwede ba painit cia kunti til mag bit runny? Salamat may sa sagot😉

[@maryskitchenph]

Yes po maam norma like 30 seconds sa microwave muna e check yung consistency if gusto mo siya mas manipis na consistency pwede siya dagdagan ng ilang segundo sa microwave.

[@ezgilv5449]

Hi Mary. Some people use 2:1 ratio. What is it for? I want to make a birthday cake for my son. I want to have a ganache filling not too runny not to hard. Which ratio should i use? And one more question which i can not find any answer anywhere. Can i crumb coat a cake with ganache and after that use a buttercream as frosting on top of this crumbcoat. Thank you

[@maryskitchenph]

A 2:1 ratio is typically used for making truffles or a stiff chocolate ganache frosting or for fondant covers under chocolate ganache. For me I always used 1:1 Ratio i used it for dripping, filling, piping and coating cakes (but not on fondant cover). Still It's always on us what consistency we are looking for, but for 1:1 ratio that i can suggest for your needs.

[@maryskitchenph]

And yes you can use chocolate ganache as a crumb coat (use the stiff consistency/peanut butter stage) and make sure to chill or set it first before you add buttercream on it.

[@ezgilv5449]

Thank you Mary , and one more question, i am going to use ganache as filling, i want to use it as border of each layer (which should be thick and firm i guess) , and inside that border i plan to put some fruits and chocolate filling as well but i want to make the filling which is very inside softer than the border. Can i add whipped cream to ganache to make it more softer for inside filling? İf yes could you pls tell me the ratio. Never had anybody explained me so well. So thank you!!

[@maryskitchenph]

Yes you can use it as your border as long as it is thick and firm ganache, since you're adding fruits and chocolates inside it might collapse if it can't hold enough especially if you're working in a humid environment. (a bit risky on that part) so maybe you might like to use buttercream as your border and fill it with chocolate ganache... it's up to you then. Just don't change the ratio keep it as 1:1 if you want to make it a softer ganache microwave your ganache (if chilled) for a couple of seconds like 10-15 seconds until you reach your desired consistency of your ganache.

[@jeleenbeso3316]

Good day! May itatanong lang po sana ako..binake ko po ang MOIST CHOCOLATE CAKE last Dec 21..tapos binalot ko po ng maayos sa clingwrap..nilagay ko po sa ref/chiller..wala pa pong frosting/icing lahat..okay pa rin po ba yung cake until Dec 31? Thank you po! Merry Christmas😊😘

[@maryskitchenph]

Hello sorry for the very late reply. Actually super tagal po niyan 21 to 31 mas maganda 21 baked at 24 dispose na siya. ok naman po pag chocolate cake mahaba naman shelf life but make sure well covered siya ng cling wrap okay po siya gamitin for personal used nlang pag ganyan na po kahaba. Kung ebenta niyo mas maganda po 3 to 5 days lang yung chilling. Merry Christmas ⛄🎄

[@jeleenbeso3316]

@@maryskitchenph ok po..ganon na nga lang po gagawin ko..for personal consumption na lang po..thank you😊

[@purplearmy7902]

Yung peanut butter stage, pwede na po ba yon pang coat sa cake before putting fondant?

[@maryskitchenph]

Pwede naman po pero yung ratio for fondant cover is maganda if more yung chocolate kesa sa cream pra mas firm po eto pag e coat. In this video yung ratio is mostly for coating, filling and piping po.

[@purplearmy7902]

@@maryskitchenph I see, thank you ☺️

[@LL-jx7sx]

Before heat the cream, is the cream cold or temperatures?

[@maryskitchenph]

at room temperature

[@LL-jx7sx]

@@maryskitchenph ok thanks

[@marygracecapacio6793]

Paano po gumawa ng chocolate ganache using chocolate cocoa powder po..sana po mpansin nio question ko

[@maryskitchenph]

Hello po.. d ko pa na try gawin using cocoa powder po. Pwede gamitin ang cocoa powder if no available chocolate but the procedure and ingredients will be different. Will try to make video on this po soon. Thank you😊💞

[@Reelycookie]

thank you for sharing your knowledge, mam! just to confirm lang po, since the peanut butter stage was achieved by prolonging the stay inside the chiller, pag nilabas na po at ini-spread sa cake - di po ba matunaw yung ganache spread on the cake? if hours later pa po gamitin yung cake? thank you

[@maryskitchenph]

Mas maganda e chill muna after covered with ganache yung cake para mag set siya maigi. Though pwede naman siya sa countertop as long d po mainit yung environment. Hindi naman siya mtutunaw just like the melted chocolate..

[@joannabritos7180]

@@maryskitchenph o

[@barbieandzion5254]

pwede po ba yan sa chocolate fountain?

[@maryskitchenph]

Yes pwede naman po.

[@miyukisharlotte9916]

Right measurement po ng heavy cream for 500g chocolate

[@maryskitchenph]

Normally my ratio is 1:1 250g cream, 250g chocolate so for the 500g chocolate you can add the same amount of cream. But if the consistency is thicker you can adjust the ratio 2:3. Depende na sa pag gagamitan niyo.

[@alyssamarieolivargordora2255]

Pwede po bang evap yung gamitin?

[@maryskitchenph]

Heavy cream po. You will not achieve this consistency if u will use evaporated milk.

[@emilyninasoria1473]

Hello po. Ask ko lang if this recipe can cover an 8x3 cake? Yung coated style po

[@maryskitchenph]

Pwede po siya sa 8x2 coating.

[@kennethlawas4564]

Hello po. Tanong ko po ilang months or weeks po itinatagal ng ganache? At san po sya pwedng ilagay pra mah tagal chiller po or freezer? Thanks po sna masagot nyo po.

[@maryskitchenph]

Ilagay siya sa malinis na air tight container, covered well ng plastic wrap at dapat dikit sa ganache. Pwede siya store sa Chiller or freezer. Pero if ginagamit mo siya palagi just store lang sa chiller with high cooling temp it will be good for 2 weeks or more, kailangan palaging naka cover at meron plastic clingwrap sa top. For longer shelf life like months or more sa freezer siya.

[@danlayne1430]

Pwede po ba yang i whip?

[@maryskitchenph]

Yes pwede po.

[@ezraesguerra3915]

Aling stage po yung ginamit nyo para sa latest chocolate cake decoration video nyo po? Yung pinour nyo po na ganache? Ano pong stage? Thank you po

[@maryskitchenph]

Drippy stage po

[@ezraesguerra3915]

@@maryskitchenph thank you po! ☺️

[@aremmagbanua2109]

Kaya na po ba macoat nyan ang isang 7x2 na round cake?

[@maryskitchenph]

Yes kaya po

[@aremmagbanua2109]

Salamat po sa reply. ❤

[@Akaibara3]

Hello po pano po kung walang microwave pano po gagawin...pls pasagot po may order po kc sakin bukas ng chocolate😢

[@maryskitchenph]

E double boiler niyo po. Panoorin mo etong video link kzbin.info/www/bejne/qpCQk4ebeax8oMk this will give you an idea.