I am someone who rarely cook for general things. This stuff is so helpful, and I understand why every recipe have different measures. thank you so much!
YOU ARE THE BESTTTTT That's what we need, we always just see recipes and when we have a problem we don't know why that happened!, but when we know the original of HOW things works correctly, that's what makes us better in cooking :D
Really informative & I learned what I've been doing wrong. Tried making chocolate truffles twice before, but each time the consistency didn't come out quite like that. Mine was too runny probably from using more cream to chocolate and I didn't transfer it to a flat pan while chilling it in the fridge. Thanks for the tips.
Dear chef , Would you publish a book on cooking? Because I'd love to buy one! Your tips are so useful ! Thank you! Oh I have some requests here, 1. Different types of flour for baking? All purpose flour, cake flour, rice flour, bread flour, almond flour etc? 2. Different temperatures for baking. Some use up to 220c some 160c some 170c and some requires us to leave the goods in the oven with the door half opened to cool down. 3. Making the perfect macarons 4. herbs and spices that pairs well with certain meat/veges Thank you so much!
The most clear explanation!! Thank you!! Could you please give the measurements for each texture using white chocolate? I’m making my cake for my baby shower. A quick response would be so much appreciated.
So, just a note: please don't put chocolate truffles into your back pocket. It gets messy and is kind of an inconvenience to you and those around you that end up having to deal with the mess.
Thank u sir, I’ve been watching you tube instructions and became quite confused with the many types or ways to prepare ganache. So what I’ve done is taken the ratio preferred by chefs to home cooks and that’s urs. 2:1 ration for my delicious truffles...so thank u...
which of these recipes is closest to the ganache that you can just POUR over cakes? i think i need to added ingredients, corn syrup and butter? any ideas?
I think the ratio is a ratio only possible in imperial units, because it is certain weight of chocolate (in weight ounces) and a certain volume of cream (in fluid ounces)... which is quite stupid and only works if you measure everything in ounces. I am used to the SI units, and this "ratio" doesn't work as easily in SI units.
Metric system user here. when you say 2 parts chocolate to 1, does that also translate to 200g of choc to 100g of cream? or is it the same to say 100ml of cream?
I would simply recommend using a conversion system. Go online and do so, if all you use are grams and ml. But for the 2:1 ratio, it's basically about 8oz=220g of chocolate, 4fl oz=120ml
Hi there.. i wanted to know if you have a video on chocolate mirror glaze.. there are videos available on you tube.. but it would be great to be able to learn it from you as your recipes and methods are really great
Thanks very much. I would like to have your advice though. I intend to make ganache for opera cake. Since it is a complicated desert, I plan to make the prepare the ganache from the previous day and keep it on the fridge. Do you think this might help? Or will it harden it too much?
Great video! Though, you do not need to let the chocolate sit with the hot cream, it's just not necessary. You may stir it as you pour the cream into it. Also, you may add butter to make the Ganach glossy.
In doing the ganache... can we substitutes heavy cream with ordinary milk? And what the different between heavy cream, cooking cream, non dairy whipping cream and whipped cream or are they similar that can be used interchangeably?
amazing vid :) , if I wanna to use the ganach for a glaze in cookies so what the ratio I must use ? cause I made cookies before and ganach for glaze but when it cooled it still sticky when you touch it
I would like to use it as a cake filler, & want to make it in advance, how long will it keep? Does it have to be refrigerated or can it keep on the kitchen counter?
Hey Thomas i love your videos they are so great and informative. Now, please don't judge me for this question I am very new to baking. But I love to try and make different things. I screw up many times but don't stop trying. So back to question 😅 will it be different if i used chocolate chips and melt them instead of Chopped chocolate bar, I mean is it same? Wont make a difference? Coz i have seen many videos and in them they all use chopped chocolate bar.
I need a chocolate filling for a 3 layer cake which will be frosted with white Italian Meringue Buttercream Frosting. Do you recommend this as a filling?
It's best to weigh big pieces of chocolate before cutting them into smaller pieces. Also you can microwave the cream for 60 seconds to 2 mins (depending on which ratio you choose) instead of heating up the liquid in a pot. Fewer dishes and quicker process! I just made 1:1 ganache for my cousin's bday today, in fact.
So, what does that do. The pouring one, which I want, plus I want the smoothed frosting one. What's the bag and the cup, the smoothed one, do you know which one is the pouring one, or should I say the drizzle one. So far, your the simplest one. Bag and Cup. I just want simple. can you just send it to me on my timeline PLEASE. THANKS !
Hi , thank you for being a good teacher. Your video was very help full. Could you please tell me how I can have a pink chocolate ganache for decorating cupcakes I am hosting a baby shower in a month Thank you
When you're talking about ratios, are you talking weight or volume? Ounces can be both. So is it, for example, 1:1 by weight, or 1:1 by volume? Eight ounces by weight of chocolate is 226 grams, eight ounces by volume of chocolate is 132 grams. Big difference.
Julie Golick Go by weight, but as we saw, it does not need to be too exact, because the ratios can vary anywhere from 1:2 to 2:1 so if the glaze is a little bit thicker, no problem, it's still going to work.
One of the best. It's very good to learn the basics here.
Cool!
Omg yay!!! I have had so much trouble with ganache!! Thank you so much Thomas.
I've seen and tried so many different ways to make this and yours has to be the best one yet. All the measurements are spot on. Thanks so much!
Always so happy to see kitchen conundrums pop up :)
I am someone who rarely cook for general things. This stuff is so helpful, and I understand why every recipe have different measures. thank you so much!
Amazing recipe! I just replaced the chocolate for fried eggs and the cream for bacon and the result was delicious..
YOU ARE THE BESTTTTT
That's what we need, we always just see recipes and when we have a problem we don't know why that happened!, but when we know the original of HOW things works correctly, that's what makes us better in cooking :D
Really informative & I learned what I've been doing wrong. Tried making chocolate truffles twice before, but each time the consistency didn't come out quite like that. Mine was too runny probably from using more cream to chocolate and I didn't transfer it to a flat pan while chilling it in the fridge. Thanks for the tips.
Dear chef ,
Would you publish a book on cooking?
Because I'd love to buy one! Your tips are so useful ! Thank you!
Oh I have some requests here,
1. Different types of flour for baking? All purpose flour, cake flour, rice flour, bread flour, almond flour etc?
2. Different temperatures for baking. Some use up to 220c some 160c some 170c and some requires us to leave the goods in the oven with the door half opened to cool down.
3. Making the perfect macarons
4. herbs and spices that pairs well with certain meat/veges
Thank you so much!
i really like your tricks it really help us in the kitchen when we dont know how and why we're doing something
The most clear explanation!! Thank you!! Could you please give the measurements for each texture using white chocolate? I’m making my cake for my baby shower. A quick response would be so much appreciated.
So, just a note: please don't put chocolate truffles into your back pocket. It gets messy and is kind of an inconvenience to you and those around you that end up having to deal with the mess.
+Margueritë Hartman you should never put chocolate in you back pocket...
hahaha this is funny
Margueritë Hartman Thank you for making me smile
Haha #truestoy!
Margueritë Hartman and the u
these food science videos are SO helpful! keep 'em coming!
What a terrific video. Very clear, very; very informative; delivered flawlessly. Thank you very much. 👍👍❤️
Like the way it’s presented, making difficult things work out easily!
Thank u sir, I’ve been watching you tube instructions and became quite confused with the many types or ways to prepare ganache. So what I’ve done is taken the ratio preferred by chefs to home cooks and that’s urs. 2:1 ration for my delicious truffles...so thank u...
Simply excellent love all your videos. Super impressive. Thank you
Thank so much... I am so glad you do this video. It’s answering many ??? In one
thakyou so much for the ratios I have been searching it everywhere !!!!!
Such an informative video Thomas...Thanks for sharing! Love your videos.
Superb! You answered all of my questions lingering in my mind for such a long time. Thanks for all of these.
I gave thumbs up for each video this guy made.
which of these recipes is closest to the ganache that you can just POUR over cakes? i think i need to added ingredients, corn syrup and butter? any ideas?
bravo
the best lesson on yt for ratio crem and chocolate
I loooooove kitchen conundrums and i love thomas!!! Please make chocolate souffle!!!!
if i wanted to add honey or butter, would that contribute to the chocolate or cream side of the ratio?
I will never get it unless its in ml and grams
+Hami H Just follow the ratio's 2:1,1:1 or 1:2 is all the same whether you are using grams, Ml's or ounces etc.
You can always use google :)
Elena V Yes, to order a kitchen scale
Acutally, the ratio is a volume ratio. So you can use mL but not grams as a substitution for cups.
I think the ratio is a ratio only possible in imperial units, because it is certain weight of chocolate (in weight ounces) and a certain volume of cream (in fluid ounces)... which is quite stupid and only works if you measure everything in ounces. I am used to the SI units, and this "ratio" doesn't work as easily in SI units.
مشاء الله تبارك الرحمن عاشت الايادي شوكلت يشهي 🎉🎉🎉
Metric system user here. when you say 2 parts chocolate to 1, does that also translate to 200g of choc to 100g of cream? or is it the same to say 100ml of cream?
I would simply recommend using a conversion system. Go online and do so, if all you use are grams and ml. But for the 2:1 ratio, it's basically about 8oz=220g of chocolate, 4fl oz=120ml
i see, thank you!
But you can probably round it up and it should work. So 200g:100ml
8oz=227g(or can round up to 230)...Sorry, typo.
You are simply the BEST! Thank you!
Chef..u r just fantastic👌
I just loooove to watch ur kitchen conundrums😋
Simple and brilliant! Thanks!
you are awsome! with your videos i am able to test out my own revipes!
Great recipe, Thanks for sharing
all of your videos are very very very good
Great presentation
انا بحب طريقتك جدا جدا وبتعلم منك كمان
Clear presentation
You always make it so easy and fun!..thank you .. Saved to the hard time:)
Hi there.. i wanted to know if you have a video on chocolate mirror glaze.. there are videos available on you tube.. but it would be great to be able to learn it from you as your recipes and methods are really great
Amazing love your explanation thanks 😉😉!!
Thanks it helped a lot in understanding better
Thanks very much. I would like to have your advice though. I intend to make ganache for opera cake. Since it is a complicated desert, I plan to make the prepare the ganache from the previous day and keep it on the fridge. Do you think this might help? Or will it harden it too much?
this super useful thank u so much thomas
This video was exactly what I was looking for. So thank you 👍
please do a video on types of cream too
Great video!
Though, you do not need to let the chocolate sit with the hot cream, it's just not necessary.
You may stir it as you pour the cream into it. Also, you may add butter to make the Ganach glossy.
Very informative! Thanks!
In doing the ganache... can we substitutes heavy cream with ordinary milk? And what the different between heavy cream, cooking cream, non dairy whipping cream and whipped cream or are they similar that can be used interchangeably?
Thanks very helpful
What ratio should we use for white chocolate ganache
love him so much. thanks for explaining everything!
Your videos are very informative! Thank you!
Could you make a video on choosing correct pots and pans. Copper,stainless, etc?
Thank you! This was quite helpful !
This is the best video . I understand!!! Thank you
amazing vid :) , if I wanna to use the ganach for a glaze in cookies so what the ratio I must use ? cause I made cookies before and ganach for glaze but when it cooled it still sticky when you touch it
how can you be so perfect!!! Love your videos so muchhh
Love this channel,learned alot!thank u
I would like to use it as a cake filler, & want to make it in advance, how long will it keep? Does it have to be refrigerated or can it keep on the kitchen counter?
Excellent video!
does the 1:2 ratio of choco ganache can be used in dip coating? and will the finish product melt easily in room temperature ?
Hey Thomas i love your videos they are so great and informative. Now, please don't judge me for this question I am very new to baking. But I love to try and make different things. I screw up many times but don't stop trying. So back to question 😅 will it be different if i used chocolate chips and melt them instead of Chopped chocolate bar, I mean is it same? Wont make a difference? Coz i have seen many videos and in them they all use chopped chocolate bar.
Hi! which ratio should I use to pour over ice cream dome cake? choc: cream 1:1 or 1: 2?
What ratio would you use if you are adding it to swiss meringue buttercream?
I need a chocolate filling for a 3 layer cake which will be frosted with white Italian Meringue Buttercream Frosting. Do you recommend this as a filling?
Got this. Great! Please, please, please do a video for Pouring Fondant (recipe) over a chocolate cake. PLEASE!
I’ve heard you can use water instead of cream if you don’t want dairy. Would the quantities be the same ratios, thank you.
Thanks for this Thomas! Can you help share how to make the perfect cream cheese frosting? Thanks!
He talks so soothing!!
Can I add powdered sugar to my ganache to make it sweeter ? And to do a drip I would have to use the 2 parts milk to 1 part chocolate ratio?
Hi, does it really have to be heavy cream? Or can I just use a full cream milk?
It's best to weigh big pieces of chocolate before cutting them into smaller pieces. Also you can microwave the cream for 60 seconds to 2 mins (depending on which ratio you choose) instead of heating up the liquid in a pot. Fewer dishes and quicker process! I just made 1:1 ganache for my cousin's bday today, in fact.
I also used the same chocolate block: Callebaut. It's my favorite.
I love this guy!!!
Does this depend on the fat content of the cream? We only have regular cream where I come from, so can I still use these ratios?
Thank you so much chef 💕
I love it when you have a science behind!
I've always loved 1:1 ganache. 1 bag of chocolate chips to 1 cup heavy cream. Best ganache ever.
So, what does that do. The pouring one, which I want, plus I want the smoothed frosting one. What's the bag and the cup, the smoothed one, do you know which one is the pouring one, or should I say the drizzle one. So far, your the simplest one. Bag and Cup. I just want simple. can you just send it to me on my timeline PLEASE. THANKS !
Awesome, thank you for the detailed explanation! :)
Hello! What ratio would be good for piping on cakes/cupcakes that retains the design? Is it the 2:1 chocolate:cream ratio? 😊
He said 1:1
oh wow, such beautiful gigantic chocolate blocks!!! O_O
love these ratio videos!!!
thanks i like it it is so useful
Hi , thank you for being a good teacher. Your video was very help full. Could you please tell me how I can have a pink chocolate ganache for decorating cupcakes I am hosting a baby shower in a month Thank you
When you're talking about ratios, are you talking weight or volume? Ounces can be both. So is it, for example, 1:1 by weight, or 1:1 by volume? Eight ounces by weight of chocolate is 226 grams, eight ounces by volume of chocolate is 132 grams. Big difference.
Julie Golick Go by weight, but as we saw, it does not need to be too exact, because the ratios can vary anywhere from 1:2 to 2:1 so if the glaze is a little bit thicker, no problem, it's still going to work.
Usually during baking, or cooking for that matter, ingredients are measured by weight and not volume.
He's going by weight for the chocolate and volume for the cream.
Hi.. can I use the 2:1 ratio for the cake toppings and dripping?
If you want to make spiked truffles do you need to change any of the amounts?
Heavy cream is not readily available where i reside .can i use condensed milk or evaporated milk? Thanks
Can I use the truffle ganache with brownie pops, to mix it to make the balls
is it possible is melt down ganache frosting and add chocolate to make truffles?
What's the difference between using only heavy cream as opposed to using only butter and/or a combo of heavy cream and mounted butter
Respected
What is the shelf life of the ganache which is 2portion cream n 1portion chocolate.
Hi Thomas,
Could you please tell me what the proper ratio would be to make the ganache for a chocolate ganache pie?
Thank you!!!
Hi can you use normal cream and not heavy cream? We don't have heavy cream in my country but I want to make ganache.
Thank you so much, sir!
which ratio should i use to coat a cake which will later on be covered in fondant?
Lovely. Thank you Joseph.
Where do you get blocks of chocolate like this?
you dont have to get it in blocks. in my opinion, it is easier to use it in chips because it will melt alot faster
cahya umi But where do you get the blocks tho...
any cake decorating store
Keana Astalos cake decoration, specialty bakery or bulk stores. but frankly, buying bitter or bittersweet disks is much easier if you're new to this.
Belgium
Simply the best!!!!!
what about white chocolate or milk chocolate ganache? does it uses the same ratio of cream or not?