WHIPPED GANACHE! How to achieve the best, creamy, silky and delicious!

#chefjosera #ganachedechocolate #ganachemontada #ganachedechocolate
There is no secret greater than whipped ganache. And that is why in this guide, I explain step by step how it should be prepared so that it turns out spectacular. If you want to learn the trick of whipped ganaches, this is your video.
In this guide I show you how to make whipped ganache in a totally effective and delicate way, so that you have the perfect ganache every time.
Chef José Ramón Castillo, known as Chef Josera, is one of the most renowned chefs in Latin America and is the greatest representative of Cocoa in Latin America.
He is a Master Chef Mexico, Top Chef by Larousse, a world expert in chocolate, pastry and bakery, as well as savory cuisine.
Considered the leading representative of cocoa in Latin America, he was named Master Chocolatier of the Americas by the Cergy Pontoise University in Paris, Safeguarder of Mexican Cocoa by SAGARPA, and has been named one of Mexico's top Chefs by Larousse.
He participated in several television programs, including Xocolatl, Cocineros Mexicanos, MasterChef Mexico and Colombia.
Author of three bestsellers with Planeta and Grupo México publishing houses
Chef José Ramón Castillo is the Founder of QUE BO! Mexican Evolutionary Chocolate Shop, Mother, Bakery and Helaíto, Ice Cream Shop
White whipped ganache
250g of whipping cream(1)
50g inverted sugar*
30g glucose*
180g white chocolate*
375g of cream (2)
90g gelatin mass*
Whipped milk ganache
186g Cream¹
18g Inverted sugar*
18g Glucose*
186g Milk Chocolate*
446g Cream²
112g gelatin mass *
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