Making the perfect ganache | Pastry 101 Tips & Tricks

[@AdamQWright]

I'm glad you split it up into categories. Too many YTers don't explain what they use their sauce is for.

[@HanbitCho]

thanks

[@kristakrimitza1824]

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

[@HanbitCho]

thanks.

[@helenlangvold3617]

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

[@HanbitCho]

Cool

[@zuzu.fonseca]

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

[@HanbitCho]

My pleasure 😊

[@anchalgupta524]

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

[@HanbitCho]

Glad you enjoy it!

[@paullukens7154]

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

[@HanbitCho]

Thanks and welcome

[@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!

[@HanbitCho]

My pleasure 😊

[@aouichaabdou16]

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

[@HanbitCho]

Wow, thank you!

[@kala71762]

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.🤗🤗

[@HanbitCho]

You are so welcome!

[@marijaspajic7418]

That is whipped cream and melted chocolate 🥧🥧🥧👌👌👌

[@surayashaik3807]

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

[@HanbitCho]

thanks!

[@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 😊

[@HanbitCho]

Wonderful!

[@lowbvll8969]

What song is at 4:40 ??

[@azmanaziz2747]

Will the 1:1ganache still be shiny after taken out the next days

[@Miss.G]

@@azmanaziz2747ganache is never shiny once it’s used to frost… Here are 2 things that I do. 1- After frosting the cake with Ganache, I Glaze the cake by meting the ganache , till it’s (not too runny, but also can’t be used to frost) I then add store bought chocolate syrup. Eg: in a 1/4 cup of melted ganache I would add. Approx 1 tbs of syrup.. mix and pour onto cake for a smooth shine. 2- I usually also let this set in fridge.. so just before serving.. I give the cake a quick heat with a blow torch.. and it adds an instant shine. That will last for quite a while. You can always skip step 1 and just do step 2 for a shiny cake. Hope that helps.

[@gerierealista4880]

Thank you very much for your tutorial… I’m so glad I have found your channel… making one now and will whip it tomorrow…many, many thanks again

[@HanbitCho]

thanks

[@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!

[@HanbitCho]

nice!

[@sima9174]

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

[@HanbitCho]

You are most welcome

[@Land_of_Oz]

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

[@HanbitCho]

Sounds great!

[@natlions]

To recover the grainy ganache, simply warm it slightly up to 34 C and stir until the texture recovers or, add very little of warmed milk, starting with few drops at the time (not cream) stirring until all incorporated.

[@georginashanti4605]

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 KZbin.

[@HanbitCho]

You are so welcome!

[@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

[@HanbitCho]

hello!!!! thanks.

[@foxbritten]

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

[@HanbitCho]

thanks.

[@janaabedal-reda5143]

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! 😊

[@HanbitCho]

Go for it!

[@ryanbent9368]

You're breakdowns of each one helped solidify my understanding. I'm glad your videos showed up in my feed. Subscribed!

[@HanbitCho]

thanks!

[@samuelfan3503]

I didn’t know there were different types of ganache!! The whipped ganache really surprised me! I wonder if it will melt slowly as well, like the plain whipped cream, at low temperature/room temperature.

[@HanbitCho]

in the fridge it won't melt!

[@criseldareynes6391]

Excellent way of explaining and teaching method..

[@HanbitCho]

Thanks a lot

[@keilafranco]

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

[@HanbitCho]

Thank you so much!

[@BoudewijnLutgerink]

VERY useful. Thank you for an in-depth explanation.

[@HanbitCho]

You're very welcome!

[@tanshine17]

Would love to see you make a chocolate cake. Im a home baker and i still havent found my perfect chocolate cake recipe

[@HanbitCho]

Coming soon!

[@giladmizrahi7379]

Any chance you doing the chocolate cake?

[@patiencebalisanyuka3837]

​@@HanbitChohi chef can I use whipped cream instead of heavy cream while making ganache

[@vivianlee1538]

Thank you .Take a good rest over the weekend

[@HanbitCho]

Thank you! You too!

[@valeria-militiamessalina5672]

Chocolate ganache-filled cake is my go-to comfort food after a meltdown, it never fails to pick me up.

[@HanbitCho]

nice!

[@sandrastockley1835]

Fantastic thanks after watching over 80 ganache videos. Yours was the one that made sense and not too complicated. Definitely subscribing and will watch all your videos x

[@HanbitCho]

thanks!

[@andriasindah5545]

Always detail..You're the best! 😍😍😍

[@HanbitCho]

Thank you! 😊

[@prernabellani3596]

You have explained every detail about the ganache clearly. Many thanks

[@HanbitCho]

My pleasure 😊

[@Noodles2487]

This is a fantastic tutorial! Thanks for that...I was wondering which ratio is best for a drip on cakes?

[@HanbitCho]

oh I usually use 1:1.

[@anele273]

Nobody works harder than Hanbit!

[@HanbitCho]

lol yeah I work hard.

[@ando1135]

would love to see a cake made using all 3 different ganache consistencies. for a pipeable ganache, what ratio do you recommend and should it incorporate butter? id like to make a nice smooth, glossy, pipeable ganache :)

[@HanbitCho]

ok!

[@michaelamarasigan8728]

chef, i followed your video and did the 1:1 ratio. My ganache turned out smooth and shiny! Very delicious! Thank you!!

[@HanbitCho]

Great job!

[@arwa8306]

Thank you chef hanbit! That’s amazing i’ve been waiting. What do you think about just heating the cream and pouring it into the soild chocolate if it is in a ratio 1:1 thank you again 🤍

[@HanbitCho]

if it melts then yeah why not - but there's not much heavy cream to melt the chocolate so I wouldn't...

[@pinkblossom1234]

Most appropriate video for ganash making...thank you so much chef ...

[@HanbitCho]

Most welcome 😊

[@lilytan9317]

I always use ganache montee in cakes or even mousse cake, it taste so gud, rich, creamy, 20-30% of the cream used as the amount of chocolate . I fell like adding inverted sugar into the ganache makes it more shinier when whipped .

[@HanbitCho]

yeah well done! i love ganache montee.

[@sonjapapst5563]

I am so glad I found you! Greetings from austria!

[@HanbitCho]

Awesome! Thank you!

[@tridsonline]

👍🏻 Thanks - very interesting! Only thing missing would be to compare textures at room temp temperature.

[@HanbitCho]

thanks

[@bluebird5819]

Thank you soooo much our great chef Hanbit...All respect to you

[@HanbitCho]

Thanks for liking

[@babushereefbabu1536]

Chef iam from India thanks your recipie ❤️❤️❤️❤️

[@HanbitCho]

My pleasure 😊

[@roscellecastro48]

Your videos are well explained and very easy to understand. Thank you

[@HanbitCho]

You are welcome!

[@chrysampriseniou1366]

Dear Hanbit your videos are excellent and very very helpful. I have learn al lot from you. Thank you

[@HanbitCho]

You're very welcome!

[@classicalbean]

You are very clear in your explanations and very generous i sharing. ❤

[@HanbitCho]

Glad it was helpful!

[@danalaniz7314]

Thank you so much for this easy to follow and thorough demonstration.

[@HanbitCho]

You are so welcome!

[@Organizations2024-vl9ni]

Sir, thank you for all information. What ratio I should use if I want to make ganache+ buttercream?

[@ChefGloriaNwalie]

You are an excellent Teacher Chef

[@HanbitCho]

thanks.

[@ChefGloriaNwalie]

Thank you Chef

[@HanbitCho]

thanks.

[@cookiesncoffee6252]

Thank you Hanbit for all your efforts & sharing your knowledge. You're very generous. These comparisons you make are really helpful especially for those home bakers like me. I'm learning so much from you.

[@HanbitCho]

Glad you like them!

[@AzaleaAbdulAziz]

Thank you. Very informative.

[@HanbitCho]

Glad you enjoyed it!

[@양양-c1r]

몇일전 알려주신 초코마들렌이랑 찰떡일거 같아요^^ 오늘도 영상 감사합니당

[@HanbitCho]

네 감사합니다!

[@xiaomi198]

Thank you very much chef Hanbit

[@HanbitCho]

So nice of you

[@sameenabegum9876]

Thank you sir thank for this video to understand difrence between of ganache ..

[@HanbitCho]

You are most welcome

[@JeffJefferyUK]

Love it! Thank you. But is there a follow-up "How to USE ganache" video?

[@HanbitCho]

Not yet!

[@TasteBuds0213]

now i know! omg i can't believe that i followed a wrong recipe video, that was why my cake didnt turn out the way i wanted it. Thank You so much for this. Very informative video indeed! more videos pls abt baking

[@HanbitCho]

Glad I could help!

[@priyac9047]

Very informative tutorial Sir, many thanks

[@HanbitCho]

You are welcome

[@saturnia22]

This is the best tutorial of it's kind. I learned a lot from this. Thanks!!!!

[@HanbitCho]

Glad to hear that!

[@조기철-d4d]

Thanks for your really helpful information .

[@HanbitCho]

My pleasure

[@stellarwitaR]

Perfect tutorial!! Thank you so much

[@HanbitCho]

thanks.

[@cococho2767]

Thank you very much. I love how clean and simple are your videos and recipes

[@HanbitCho]

My pleasure 😊

[@ShaimaeKhan]

My best chef ever ❤

[@HanbitCho]

Thanks!

[@catherinereyes6085]

this tutorial is very helpfull. Thank you for sharing.

[@HanbitCho]

You're very welcome!

[@ritaebrahimi8588]

Thank you Hanbit, it was very very helpful. 🙏🏻🌷

[@HanbitCho]

Thanks!

[@clearmind3022]

This channel is awesome! I'm surprised it doesn't have at least 2 million subscribers

[@HanbitCho]

lol

[@clearmind3022]

@@HanbitCho seriously. Most KZbin channels that have recipes on KZbin or personal recipes that people have altered themselves no originals. They teach you the way they do it not the way it was designed originally. Chefs should teach students the basics provide a foundational corner stone for them to build and expand a pond not give them a pre-built house designed for someone else. Cooking is a science and an art. Recipes must be thoroughly explained clearly with logic and energy. Most of the skills in these videos are only available if a person attends culinary school and pays at least $45,000 a year! It is absolutely ridiculous, KZbin channels that show you how to make pepperoni pizza, lasagna with fake pasta and store-bought ingredients acquiring millions of subscribers and channels that are actually intellectually thawed out, seem to be forgotten and slip underneath the algorithms.

[@시현유-s7u]

Amazing!! Thank you Hanbit👍

[@HanbitCho]

Thank you too!

[@blankitapimentel6801]

Gracias Chef Hanbit 😊

[@HanbitCho]

gracias!

[@simrayasmeen1649]

Wonderful 👍 Thank you so much for telling us in so much detail stay blessed always ❤️

[@HanbitCho]

My pleasure 😊

[@atanuphukon228]

Thank you, that was great to learn.

[@HanbitCho]

thanks

[@AmbitionIsaMust115]

Very informative thank you chef

[@HanbitCho]

My pleasure

[@tanshine17]

This has been very helpful. Thank you

[@HanbitCho]

Glad it was helpful!

[@paprikac1l4ntr0]

Always like all the vid from this channel, very helpful.

[@HanbitCho]

Glad to hear it!

[@GregCurtin45]

Appreciate the explanation and subtle differences but I wish you had taken it further and explain the use of each. For example, is the whipped chocolate cream good for filling a layered cake or only for icing the outside of the cake? Which one is best for truffles? What are the best uses of each ganache?

[@HanbitCho]

Hello

[@trudybongers3534]

Dear Hanbit thanks a lot for your ideas and lessons learned 🌷🌺💕🌷🌺🌷🌺💕🌷🌺🌷💕🌺🌷

[@HanbitCho]

thanks.

[@rosamelselvaggi7936]

Oh wow thanks so much have learned so many tips 😋🇦🇺

[@HanbitCho]

You are so welcome!

[@gabrielaab1651]

Hello Dear Hanbit, you are the best, Thank you very much.

[@HanbitCho]

Thank you! 😃

[@ARIVA2011]

Thank you for this. I'm gonna try this sooon!!!

[@HanbitCho]

cool

[@khris6463]

Thanks to your details explanation, I know more about ganache.☺ All of your videos are very details. 👍👏

[@HanbitCho]

My pleasure 😊

[@yasminejo9042]

thank you for your excellent video and all your explanations on the ganache

[@HanbitCho]

no probs!

[@做喜欢的事-智慧]

Thank you so much from Malaysia for the tutorial, it's super clear and easy to understand the theory (I like this part, with this knowledge, I can combine it with other methods easily or know when to avoid doing that 😂) and follow, it is delicious and my family like so much 😋

[@HanbitCho]

thanks!

[@dianay7998]

Another informative video. Thanks Chef!

[@HanbitCho]

My pleasure!!

[@rootkit0]

This weekend I'll make a cake with two different types of whipped ganache. After all these explanations I'm fairly sure that I'll succeed😸 can't wait to start baking!

[@HanbitCho]

nice!

[@bakersfun5480]

For frosting and decorating a chocolate cake, which ratio ganache is suitable?

[@HanbitCho]

I would use a whipped ganache for that, but quite often you would see people using ratios that are thicker (more chocolate). Even seen 1:1 ganache being used...

[@sachafradj7564]

Wish u gave advice about when using white chocolate

[@HanbitCho]

yeah

[@HarpreetKaur-xw1rl]

Amazing chef👌👍

[@HanbitCho]

Thanks a lot

[@PlasticVibeMusic]

Fantastic channel, love the way you technically present and explain pastry science . Please pubblish more content. Instant subscriber

[@HanbitCho]

thanks!

[@almabeltran4978]

Well explained.. thanks chef

[@HanbitCho]

So nice of you

[@kimkim411]

I love this video sooo much!easy to understand step by step ! I'm willing to have passion in baking even sometimes i have some failures,but in this video i learned a lot.thank u so much chef!please do more videos from a new b.like me!

[@HanbitCho]

You can do it!

[@jootect12]

So useful contents as always!

[@HanbitCho]

Glad you think so!

[@BrezzyBerry]

Thank you Chef Hanbit. You're amazing!!

[@HanbitCho]

My pleasure!

[@oliviascout7410]

could you make a video in how to temper chocolate(dark and white) please.

[@HanbitCho]

ok!

[@viheri32]

Its so exciting to watch your explanation...❤❤❤ pls tell me what kind of ganache to frosting birthday cake and then to cover it with fondant/gumpaste? Thank you 🙏

[@HanbitCho]

Most welcome 😊

[@jesskeuk4712]

Hi Chef, possible to share a recipe for dark chocolate mirror glaze? Thank you.

[@HanbitCho]

Yes I can

[@fhenelandrada9444]

The best tutorial on making ganache. I'll definitely try this ratio. Thank you!😊😊

[@HanbitCho]

no probs!

[@killermakd2015]

Just wanted to know, some chefs simply mix water and commercial chocolate bars and freeze it to make mousse/ganache!! Any comments? Nice Vdo!!

[@HanbitCho]

oh really??...didn't know!

[@killermakd2015]

@@HanbitCho chocolate cacao has a vdo.....actually both look the same....he also prepares similar ganache as you but i wanted to know whats the difference......bw chocowater and chococream......

[@ifrankophotography7341]

Thank you this is exactly what I needed!

[@HanbitCho]

Glad it was helpful!

[@nilaveeraiyan]

Can you share a video on white chocolate ganache....this version is really awesome

[@HanbitCho]

Sure 😊

[@ieragervacio2682]

I've learned a lot from this video. awesome

[@HanbitCho]

Glad it was helpful!

[@yatirimlimani]

Çok teşekkürler şefim.Muhteşem açıklayıcı bir video yapmışsınız.Başarılarınızın devamını dilerim.

[@HanbitCho]

thanks!

[@thegracedlifenetwork8812]

Can you say how to make same ganache with cocoa powder?

[@HanbitCho]

yep

[@thegracedlifenetwork8812]

@@HanbitCho okay please kindly say, or do you have a video on it?

[@patriciavalencia2674]

Excellent teacher.

[@HanbitCho]

thanks