Flexible Ganache: Molecular Gastronomy

[@ChefStudioChannel]

Recipe Change! So I've had a few people message me about having their flexi ganache coming out too stiff, my best guess is that it has something to do with the gelatine and converting the measurements which can be tricky when changing from powdered gelatine to sheets, especially since there are different grades of sheet gelatine as well. Here's my recommendation ( and what I do when testing a gelatine based recipe for the first time at the restaurant). For this recipe, let's cut down the gelling agents to start so start with about 8 g gelatine and 3 g agar. Set a small ramekin in the fridge and before you transfer your ganache out of the pot put a spoon or two into the ramekin (so it's a thin layer) and put it back into the fridge and wait a few minutes to see how it sets. If it sets up fairly firm, then you're good to go, if it needs more gelatine, bloom and add a few more grams. Here is a good article I found on gelatine conversion if you are interested: www.nigella.com/ask/gelatine-leaves-to-powder-conversion

[@SelinaGrey]

You have been my patisserie inspiration for a long time. Actually you was my first inspiration of patisserie. 👩‍🍳

[@bblimbutumrok2426]

Looking beautiful

[@mattranfranz1269]

Lovely Mate!!! Much appreciated insight and fun ideas. Cheers!

[@ChefStudioChannel]

Thank you! ☺️

[@Camille_Boomer77000]

I can see myself using this technique for a black sesame and Gianduja ganache. Yummy! Thank you chef!

[@ChefStudioChannel]

Haha that is actually an awesome idea. Sounds delicious!! If you try it let me know how it goes!

[@wendytomblin351]

Every single time I watch your videos I’m more and more impressed. Seriously. How many times can I watch the same video and say “no fecking way!” Thanks for the great inspiration and sheer foodie crush 🤓

[@ChefStudioChannel]

Thanks so much! Ya made my day 😊😊🤗🤗

[@Fratach]

Amo tus recetas. Gracias por compartir :)

[@romoreira5276]

Que perfeição 👏🏾👏🏾👏🏾♥️

[@nicktoumpas6719]

Hello there, if you would like to do it with white chocolate, what amount of white wil you put on the same amount of the ingridients that you are using? ps Keep up the good work ;)

[@정멸치]

Nicee work! learn much things at this channel!! TYSM

[@ChefStudioChannel]

That's so awesome to hear! Thank you!

[@wooliii]

Awesome channel ! Great production keep up the good work. I'm sure this will blow up in no time :D

[@ChefStudioChannel]

Joseph Wells haha thank you Joseph. Thats such a sweet thing to say! Made my night :D

[@jacksonwagener5626]

i’m going to make it thin, cut it into circle, then fold it and put mint ice cream on in as a component in a dessert i’m creating.

[@chef_khawla]

Amazing and easy recipes ,plating...👍🏻😍👏🏻thank you

[@thesimmeringpot2730]

Great video :)

[@biggdaddy202003]

Correct me if I am wrong but did you use the tool they give out in culinary school to measure the chocolate when cutting? Got one in my knife kit when I attend in 2018 lol. Helped with the knife practical big time lol

[@Gulpy3]

Love your channel. Going to try a few of these out, especially the poached egg. I was wondering if you would be doing videos of unique, full dinner plates? I want to make my fiancee a dinner that really knocks her socks off. Keep it up :)

[@ChefStudioChannel]

Gulpy3 I'm hoping to get some more savoury meal/ dish style videos out at some point! Hopefully in the near future :) and thats such a lovely idea! I'm sure she'll be super impressed!

[@pipisbody]

How much time I must put it in fringe?

[@denisepardini6435]

Great channel! Keep it coming. I have a question about the flexible ganache. Mine doesn't seem to be super flexible. Does it help if it's at room temp when plating? It flexes yes, but after a minute or so it will crack. I have to admit I used corn syrup instead of gluscose cuz I was out. Do you think that made any difference? Btw, it tastes great I have to say and I love the mouthfeel.

[@ChefStudioChannel]

It might have to do with the glucose but you can always play with the amount of agar/ gelatine. Try cutting a little agar out if it’s too brittle (that’s a trait of agar especially, brittleness) perhaps the kind you have measures a little differently than mine! Try cutting the amount of agar in half and see how you go. It is pretty tasty though right! :)

[@denisepardini6435]

Thanks so much for responding. I will give cutting down the agar a bit and see how it goes. It's a great additional plating element on all our chocolate desserts so it will probably be something we do constantly. Thanks again. Your're great! P.S. I've done alot of your stuff and your recipes always work! Can't say the same for Chefsteps and Sosa!! But I can't keep our Sous Chef out of the white chocolate rocks:>)

[@ChefStudioChannel]

This is like the nicest comment ever ha ha. I really appreciate it. And right, the white chocolate rocks are like kitchen crack. :)

[@denisepardini6435]

Hi there again. I have another question for you regarding puffed tapioca chips. I have made them with squid ink for which you can easily find a reciped. And it works well, with some minor adjustments. Then, lurking on Farzam Fallah, I found a picture with those same tapioca chips but made with something blueberryish color. I tried a batch using raspberry puree and a bit of red color. Apart from cooking the tapioca slightly too much, which does change the results, I am not sure not sure what Farzam used to make those sort of dark violet chips. I can't find a recipe that uses anything other than squid ink. Do you have any experience or ideas you could pass along. I can email you the picture if you want. Thanks for any help you can give me. You were like the first person I thought of when I said, I wish I knew somebody I could ask!

[@ChefStudioChannel]

Denise Pardini ah sorry! I totally just saw this now! Yes please send me a photo and ill have a look. Im curious!

[@mueblesimagine4913]

Hello! I love this preparation .... could you please tell me if I can swap the agar agar for something else ? In my country is impossible to find the Agar Agar. I’m in culinary school and all your videos have been so useful. Keep shining 👏🏻👏🏻👏🏻 Cheers !!!

[@chefj4042]

You can get agar online too

[@nomadine85]

Looks great, I’d love to try it and I already have all the ingredients except gelatine - is there a vegetarian version? Usually agar agar is of course the vegetarian version but I saw your reply elsewhere saying that it wouldn’t be as smooth once in your mouth but more shard like if one only uses agar agar (what amount would it have to be if one only uses agar agar anyway? I’m assuming not simply the same as gelatine...)? Thank you!

[@ChefStudioChannel]

I would just figure out how much liquid is in the recipe and then look up how much agar it would take to set it. Or see what the conversion is to grams of gelatin! I’m not sure how it will turn out just because of how agar usually sets but it’s worth a shot! Let me know how it goes.

[@picklepirate]

lol this video is so cute

[@ChefStudioChannel]

Aw thanks Haylie! 💚

[@romaindesavis8927]

Hello hello ! Did you tried to siphon this preparation ? To get a fluffy one.

[@ChefStudioChannel]

No but that sounds like a good idea actually... hmmmm

[@romaindesavis8927]

If I have the time, I'm going to try it, and of course let you know. I really like your channel, keep going !

[@nizarhanafi2056]

...another question, sorry what's about nougat or another paste? thank you for feedbacks keep going 👍

[@pipisbody]

Can I use white chocolate or not to make this dessert or not?

[@farkasnorbert9]

hi,can i use same recepie with white chocolate?

[@stephaniedimulia1335]

Does it work if i use gelatine sheet?

[@carolinamiranda104]

Hi there! A lot of question's over here 😅how much water for "gelatin bloomed " did you use?( And it's a neutral One?) how many time to rest? And its rests on fridge or out? Thanks a lot, xo

[@ChefStudioChannel]

Haha no problem! About two or three tbsp water for powdered gelatine and if you’re using sheets you soak them in a bowl of water and then kind of ring them out the remove excess water. It’s neutral gelatine! Pop it in the fridge for about an hour and it will set up firm to the touch. 😊

[@ChefStudioChannel]

And store it in the fridge for service haha sorry forgot the last question!

[@carolinamiranda104]

As soon as I done it I'll feedback you :) thanks a lot ❤️

[@carolinamiranda104]

Hi again (: I did everything you did and tell me to do, but mine's after a minute or less broke.. what i'm doing wrong? Thanks again. Xoxo

[@0otawfiko0]

- Can I use all Gelatin without agar?, If I cac how?.. Thanks 💖

[@channelkuliahonline6642]

Hey, can i make it without any glucose?

[@DanGomes.dandan]

my ganache didn't stay very firm in the fridge, I put plastic wrap on the bottom of the aluminum tray so it wouldn't stick. How do I make it firmer even after it has been in the fridge for a few hours?

[@annnnn607]

Hello what is your bloom strength of the gelatine powder? And how many grams of water needed for the gelatine to bloom?

[@lavierose9497]

Can we do it in individual silicon

[@ChefStudioChannel]

Yes most likely, just freeze them after they’ve set in the fridge and pop them out when frozen onto a tray then back into the fridge before serving should work.

[@lavierose9497]

KAC Creative thank you 😊😊😊

[@Vasilh-12345]

9g gelatine? H 12g?

[@alelidelosreyes3566]

is it possible to substitute glucose with corn syrup?

[@picklepirate]

I'm here because I'm using that right now. It's super sticky and tacky. Still flexible, but it's like a greasy tootsie roll lol

[@carolinayepez2871]

For how long do you refrigerate it?

[@ChefStudioChannel]

Until it's set and springs back slightly when touched. About an hour but because of the agar it can set more rapidly. Use your judgement.

[@ZEEBOFAN]

How can I not use the gelatine? I'm vegan.... Idk, there are so many other thickening agents, guar gum, xantham gum....

[@garygump875]

我喜欢

[@AndreSewellRS]

If you don't mind me asking: why the agar AND gelatin?

[@ChefStudioChannel]

Hey Andre! Thanks for the question. Agar is used because it allows for nice clean cuts, makes the ganache easier to work with during service and it also holds up if the ganache is sitting at room temperature for a short period of time for example during a catering event when we are plating a hundred dishes with flexible ganache (think panna cotta or flan if it sits out for five minutes starts to sag/ lose its shape, these are made with gelatine). The agar really helps it to keep it's shape and clean lines. Gelatine is the primary gelling agent in this and it's used for mouth feel, gelatine melts at body temperature so when you're eating this you still get that velvety melt in the mouth affect. If you use only agar the gelling affect isn't as smooth, it almost breaks into little shards of gel and doesn't melt in your mouth (higher melting point than gelatine) so it's quite chewy and gummy. If you use too much gelatine you get gummy bear type texture (also not what we want). So basically, using a bit of both allows us to get the best of both worlds, just enough agar to get the beautiful clean lines and make the ganache easy to work with without melting all over, and gelatine to give it a nice texture. I've made this probably a hundred times and experimented with the recipe, this recipe has been the most consistent and easiest to work with for me! :)

[@AndreSewellRS]

KAC Creative brilliant! Thanks for taking the time to reply. That response was very informative & clearly indicative of the fact that you know what you're doing. I subbed the minute I watched one of your videos and will be looking forward to greatness from you

[@manjusthia]

KAC Creative Chhibber great videos. Can I avoid the gelatine n use agar agar

[@kessa9755]

@@manjusthia read her reply to this thread above

[@manjusthia]

@@kessa9755 ok

[@IAmThyDecoy]

I think this is a fun idea. Have you tried it with white chocolate? If so how did it turn out? Did the recipe need to change at all?

[@nerissaarviana4673]

Hi, I wanna ask in ur video that u’ve mention “600grams 35% cream”, did u mean 600grams of milk and 35% cream or what?? Thx

[@ChefStudioChannel]

Hi Nerissa, just 600 g of cream. The 35% refers to the fat content of the cream so a cream with 35% fat content would be labelled whipping cream/ heavy cream. Hope this helps!

[@syedasafa4858]

Chef Studio should we take fresh cream or whipping cream or thick cream ?

[@mikashfamily7326]

I tried to follow exactly each step but the result came out not that good, maybe because i used the gelatin sheet instead of the powder one?

[@ChefStudioChannel]

I'm sorry to hear that! Hmm the gelatine sheets might be it but I've used the gelatine sheets with this before and it worked fine. What was the issue with the results? We shall trouble shoot! haha :)

[@picklepirate]

Using this as a recipe to replace fondant!

[@ChefStudioChannel]

Let me know how it turns out! Could be almost like a mirror glaze type thing maybe 😊

[@infinitynakab]

Put agar 2 times 1add powder 2add milk

[@uumatter_0106]

Time to make some pasta bois

[@davida9271]

Smores anyone?

[@bblimbutumrok2426]

Looking beautiful

[@nizarhanafi2056]

...another question, sorry what's about nougat or another paste? thank you for feedbacks keep going 👍

[@ChefStudioChannel]

Hey Nizar, I’m not sure if you’d be able to use a nut paste or anything in this because I’m not sure how it would affect how it sets. Sorry I can’t be of more help but if you try it let me know if it works.