How to Make Ganache • Milk, Dark and White Chocolate Recipes • JonnyCakes

[@casslorenz875]

“that fell faster than my husband in the lobby of bob evans”😭😭😭

[@thejonnycakes]

No very that

[@AmeliaPr]

oh my lord

[@beatrees]

I love that these videos show how professional and knowledgeable you are and still they are funny and whimsical. You are quickly becoming one of my favorite persons on earth!

[@Sarahmew]

Ganache has always seemed so intimidating to me--probably because it sounds fancy--but this looks so simple and delicious! I'll have to try your recipes soon! Thank you for sharing!

[@Asi41055]

Did you make this ganache video because you felt bad for forgetting the word during the try guys phoning it in flaming skulls episode?? 😂

[@thejonnycakes]

Okay drag me!

[@eilishcorkery2364]

He still won though loved the episode btw 🎉🎉

[@calipolanco5378]

i LIVEEEEEEEEEE for chill breaks

[@aleksstosich]

"with steam" moment needs to be a GIF. I've enjoyed it far too many times for it not to be immortalized.

[@zombrification]

Five hours of self Jenga? I admire your tenacity. The ganache looks batheably delicious. ✨

[@PokhrajRoy.]

Ganache is just so good. I remember having a ganache pastry and all I remember is screaming and jumping. That’s the effect it has.

[@chie261]

I feel like this is an attempt at redemption for leaving Shane with zero idea what to make for the skull cakes. 😂

[@katielyn3631]

I started making my box cake mixes with your recommendations and they've turned out amazing so far! is there ways to make the canned icing taste better? and the ganache looks delicious!

[@PuppyBiteforTrump]

Katielyn3631 Yes, you can make any flavored canned frosting taste better. I put in a half package (4 oz.) of room temp cream cheese. It cuts down on the sweetness and tastes homemade. Sometimes I break open a vanilla bean pod and scrape some into my frostings. Another tip is your vanilla or strawberry frosting you could add a tablespoon of strawberry or raspberry jam. Lastly, I whip 1 cup heavy whipping cream and then add 4 ounces of softened cream cheese and the container of frosting and just whip for 1-2 minutes.

[@amysnelgrove]

Oh my gosh I am learning AND I get to see a Johnny Cakes video! More educational content please!

[@okayyxemm]

Thank you this is the exact video I needed, ya girl has been strugglingggg haha

[@cyncynshop]

I love ganache, hopefully with your video I can make my own

[@nunu9417_]

So that double boiler method in Spanish is called “baño María” which literally means “Mary’s bath”. That’s it, i just wanted to give that fact.

[@toddhollen]

Now I finally understand like 70% of Great British Bakeoff

[@AM.000]

YUM!

[@Lucillelf]

Yum.

[@PokhrajRoy.]

I’m eagerly waiting for the Barbie and your Barbie poster was simply (chef’s kiss)

[@squid5681]

Jonny, if everything I “learned” In school was taught by you.. I’d be a genius I just know it

[@mintys_minty]

OK THANK YOU

[@rachelsherman1222]

Not sure if you mentioned this and I missed it but why are the ratios different for different chocolates? Like how does a different ratio affect the flavor of each chocolate type and what would happen if you used a 1:1 ratio with milk or white chocolate?

[@Lady.Fern.]

Milk and white chocolate already have some dairy in them dark does not 😊

[@signaturelements]

Mmmmm my faaave way to chocolate 😂

[@CorriePratt]

I am dairy-free due to allergies. What can be used instead of heavy cream? Is there a different process or ratio needed?

[@tonilongman1712]

❤

[@sarahramos497]

How does it hold up as cake filling ?

[@clouiseb0430]

I know im late to the party ober here but wjat if i dont have a kitchen scale wjats the best way to measure out the ingredients

[@djveritas11]

I saw some recipes online for a vegan ganache. I think the ratio was still 1:1 using oat milk. Any recommendations for that?

[@glittermytimbers]

You might try using a unflavored unsweetened vegan “cream.” They are becoming more common now, at least where I am. They have higher fat and are thicker than plain oat or almond milks, which are mostly water. I’ve used it to make a bechamel and it worked great.

[@djveritas11]

@glittermytimbers Thanks for the tip! I’m not vegan, but I am trying to use less animal products overall, so this is useful.

[@PokhrajRoy.]

Can you make a ganache out of orange-chocolate and cream or is that a weird flavour combination?

[@sunnymcgie]

When I saw this video was only 5 minutes long, I was sad because I thought there would be no time for a ❄️CHILL BREAK❄️. But I was wrong!!

[@PokhrajRoy.]

3:58 CHIL BREEEAAAK IT’S A CHIL BREEEAAK

[@PokhrajRoy.]

4:50 Callback to a previous video. Does this count as an Easter Egg?

[@PokhrajRoy.]

I’m so happy that I don’t live in a country where Nestle Toll House Chocolate Chips because that looks tempting. “Mom, can you pick me up? I’m scared.”

[@love56719]

Maybe you should go online and we want to see you take apart the cake

[@PokhrajRoy.]

4:19 What in the Hallmark version of a Southerner is this?

[@goinggrimy]

Forbidden hot chocolate

[@PokhrajRoy.]

Jonnyenga Tiles are just like Jenga but you’re wondering whether it’s cake or not.

[@sara.mathon]

Second :))))) ❤ Love ur vids!!

[@Asi41055]

I’m watching your videos to make sure that tree on your microwave stays alive

[@fuzyfuzfuz2]

Hey! I'd like to think I'm a decentish cook, but when it comes to baking I ALWAYS screw up! I burn or undercooked cookies and cupcakes all the time. I think it's probably because I'm not very good at following a recipe to its exact specifications. However, when I do want to try I will attempt to make the portions exact. Once I made macaroons and some came out AMAZING and like 75% were ruined. I saw somewhere on the interwebs that humidity and temperature and weather? Can affect baking. Like, being at sea level vs. Being at a higher altitude etc. Does this same stuff also affect chocolate? Why do you have to melt chocolate slowly? Like, I've totally used a double boiler! And it's great! But like... what would happen if you just put the chocolate and the cream in the pot and heated it on low and stirred? Why the extra bowl? I just genuinely don't know. I guess I could google it, but it'd be nice to hear from an expert 😊

[@danradfan12]

is it bad that I totally would have just eaten that entire bowl of ganache both right off the double boiler and right out of the bowl after it chilled? Also Johnny ya got a little something on your nose lol

[@acuritis]

Ga na ché

[@ganchos2849]

I have so many questions, but I don't think any of them are about ganache

[@PokhrajRoy.]

0:21 May I join you? I provide excellent conversation and jokes.

[@melody418]

First

[@loopin85]

You are wired