I don’t know why anyone would give this video a thumbs down 😢 I love every bit of information giving here, and truly appreciate her patience and how clear she explained every step.Thank you👍🏻😘
Probably because we don’t know what she means by cream..... I used sour cream and 🤮🤮🤮🤮. Then I tried cream of corn 🤮 then cream of chicken 🤮. How hard is it to show us the can of cream she uses?
I often wonder the same thing. Why would someone give a thumbs down rather than just move on? Jamie, I’m going to assume you are having a bit of fun with those people, right?
I think the reason why she gets the thumbs down is because of the comment about using the scale. While I may have one and use it, my grandmother does not and will not buy one. That’s a bit insulting to all the home cooks that have been baking long before she has been around without a scale.
When making ganache with lesser expensive dark chocolate I add some soft butter rather than cream to maintain a creamy spreadable consistency at room temperature. Great, info packed video.
This is the perfect video to making ganache and fixing any problems if you experience any. A very enjoyable video in delivery, conciseness and clarity. It is a one stop shop on every type of chocolate from milk to white to dark and the varied cacao or cocoa within these chocolates and what ratio of cream one should use depending on the type of chocolate used. The best part is that any problems encountered is fixable, you don’t have to throw your ingredients away and start again. This should be everyone’s go to video on making ganache if not an expert. Thank you for sharing such unparalleled knowledge.
@@SugarGeekShow you have taken lots of efforts to find out exact recipes, Most of the time we don't have heavy cream at home Hw about this ratio 1 cup semisweet chocolate chips 6 tablespoons butter and 1/4 cup full fat milk Please reply Thanks again
Wow, finally mystery solved, I wondered why my ganache set different..I now realise that I always changed my dark chocolate type.. Thanks for the explanation
You absolutely solved my problem! Thank you! I was ready to store the textured and oily mess I made to add it to hot cocoa or something and was going to start over… then I came across this video. I was using expensive high quality (72%) chocolate and had not added enough cream. I added room temp cream so my ratio would be 1:1 instead of 2:1 and it came out smooth and creamy!!
Are you kidding me. I have no clue how i came across your video but I am blown away. Thank you so much for sharing and thanks for not only teaching the science of food but also your wisdom with your experience. Amazing xx
Hi Liz, I like the way you explained the different textures of ganache n how to fix it if the ratio is not right. You have no secret to hide, frank and detailed. Thank you for your tutorial.
God sugar geek your are a life saver to bakers and yes no one talks about the troubles we get on the ganache making , thank you very much it is a very helpful video for a lifetime.
You are a real Geek. Only one on TH-cam to make the best video on ganache. I truly mean it. Technically I went through exactly what you did....you genius.
I thought your personality was cute but it wasn't until this video that I was blown away by how detailed and informative you are. You definitely earned that sub. Keep up the great work!
Thank you so so much!!! I just made ganache with 70 % Valnona and it turned out broken. I tried again and got the same result. I got really stressed out because I got a good result when I made ganache with 40 % chocolate a few days ago. Now that thanks to your video, I was able to fix my ganache adding some milk. I don't usually write a comment because I feel like I don't use perfect English but this time I appreciate so so much I just can't help writing comments to say thank you so much!!!!!!
You have a natural talent for "up front" teaching, you answer & explain those "what if", or It's not like that" without being asked. I have tried, & spoken to chocolate manufacturers about different ways of dealing with their chocolate & products, & certain issues that sometimes I just don't get, their verbal's & the practicality of it just don't match. You seem to cover with explanation unforeseeable errors for the novice. Thank You.
Thank you so much for sharing your wisdom with us !! I only made ganache twice and it went ok and was delicious but there was definitely room for improvement. I'm so glad you picked up this topic and explaining it so well. I think the reason why other bakers don't admit to failure is because they just want to show the good side of baking. But life is all about trial and error !! 😘
This person is so easy to listen to! I feel like a friend is explaining ganache to me. Most chef shows/ TH-cam sound like they’ve gone to years of chef school and still don’t know how to cook lol
You have no idea how much I appreciate this video. I don't even know if I can describe in words how much I appreciate this video. I made 4 batches of melted chocolate for ganache yesterday. Out of those 4 batches only 1 batch came out with the right consistency and I only got 10 balls out of it. I could not for the life of me figure out what was being done wrong. I watched several videos and read several recipes and it was just not working. I was like how can something that looks so simple and sound so simple be this difficult! But this video solved my mystery problem. Thank you!
I learned the hard way about how the percentage of cocoa affects a ganache. I used a bar of chocolate with 70% cocoa once with a 2:1 ratio recipe. Results when it cooled? Rock hard ganache. So now I am wary of the type of chocolate I use. You are so right when you stated that no one discusses how different brands of chocolates vary, all due to the amount of cocoa in each. It is good to know that ganache can be fixed! Thank you for a very informative video! Delia (not Steve) Bottoms PS: I am trying something today for the sake of a friend who is lactose intolerant: I am using a dairy-free heavy whipping cream made by Silk to create the ganache. I hope it comes out well. I want my friend to enjoy a slice of chocolate cake!
🙌 Thank you so much!! I used white chocolate for the first time yesterday and all the oil separated when I tried to melt it, I thought something was wrong with the chocolate.Thank you for explaining! I'll try it again!
If you want a mousse-like ganache filling for cakes you can whisk it with an electric mixer when it’s reached the set firm stage. Makes a lovely cake filling!
I have been baking for so many years but never faced any problem but since the chocolate prices increased and my brand chocolate with same percentage was not available I took a higher percentage of it and it ruined everything. My clients told me that the chocolate was very hard not like ganache but like a separate chocolate layer in the cake. Every time I was making ganache it was looking separated only. Later I just tried to add more cream to it and it worked. But still I was not clear if I was doing right or not. Now your video has given me clarity. For white chocolate too now I know why my white chocolate ganache never sets. Great info. Thank you so much.
Woah this video is like a little gold nugget. Seriously incredibly helpful and informative video! I greatly appreciated the photos of what the ganache looks like if you do this and if it turns like that etc. I'm saving this video for ever and will send it to anyone who needs help with their ganache. Thank you so much! 😊
I had to let you know how the ganache came out with the dairy-free heavy whipping cream. The bittersweet chocolate that I used (Ghittard) has 63% cacao, so that meant I needed more cream to balance it out and create the thick creamy frosting consistency that I was looking for. I used your technique, adding hot cream a little at a time until I got it right. It worked! I checked it this morning, and it is perfect (and yummy!) Thank you again! Delia Bottoms
Omg LIZ! You are seriously a pastry decorating ANGEL!!!! You save me so many times. I love you so much and appreciate your channel. Thank you so much!!!
It is definitely the best video I have seen explaining how to make chocolate ganache, this past weekend I threw 2 kilograms of Callebaut chocolate in the trash, I could not make this so easy and complicated ganache ... and I could not find any information about this. I have felt very sad and powerless ... but now I think I will try again ... Thank you for your so explicit explanation ... kind Regards Trinny
Yeah, there’s a difference between “simple” and “easy”. Ganache for the most part is “simple,” but it’s not always “easy” to deal with chocolate and ratios! Can I get a “yup yup?” 🤪 This was an excellent video! ❤️❤️❤️❤️❤️
Please dear I love your teaching,,,,,, please can you tell me what you mean by ,,,,,,,,,Ratio,,,,,,, or just help me with the measurement you use for the perfect ganache .I am from Nigeria
I am making a "Groom's Cake" for my son's wedding in September. I wanted a poured icing, with piped shells and chocolate curls. I watched like 10 ganache youtube videos. This one didn't just explain how, it explains why. And most importantly, how to fix things that go wrong. Thank you so much, this is a big help and makes me feel better about this. Wish me luck....
Thank you so much for the input honestly as u mentioned nobody talks about the conundrums of ganche they just show the end results and make u feel awkward when u get a different result like what the hell did I do wrong?! You're a star!!
Oh man! Thank you so much for this. I've been pretty lucky with how my ganache turns out but it is awesome to know tips and tricks JUST IN CASE. I loved learning about why the ratio matters and the different percentages of cocoa. You are awesome! Thanks for sharing your wealth of knowledge.
This video is the best I’ve come across that thoroughly explains (and provides solutions to) the ins-and-outs and nature of chocolates and making ganache. I’ll be trying this on my Chocolate Zucchini cake the next time I make it (instead of using the normal, gritty glaze recipe) Most excellent! Thank you! 🙏🏾
Now i know.. I used different brand then wondered why it has different consistency and I dont get it why...this very informative and helpful video...thank you...😍😍😍
@Seamus It's true that cups can be practical. The problems start when one needs 1/4 or 3/4 etc. of a cup. it's difficult to be sure that it is exact when using a normal coffee mug without any lines or help.
@Seamus I can see what you’re saying, but the problem is that when a recipe asks for one cup of flour, that can vary widely depending on how dense the flour is. If it’s sifted you’ll get less flour than if you’re scooping it from a container. I’ve lived in the US my whole life and learned to cook and bake here, but I try to convert any recipe I use to weighted metric. So for a cup of flour I use 125 grams. It just seems to make things more consistent, especially when I am trying to fine tune my recipe. In fact, I can’t believe we still using imperial weights and measures. Even the country that more or less invented them (England) has mostly discard them in favor of the more accurate and much more usable metric system. I read that only the US and Liberia do not primarily use the metric system. We sure are a stubborn people.
Oh, my word! The attention to detail in this video is way over the moon. How informative. 15 minutes and 7 seconds of a ganache masterclass (if I do say so myself)! So we'll articulated, I couldn't have done it better myself! Thank you.
Crazy brilliant sugar geek. Would be lost without your unbelievably wonderful tips, tricks, tutorials, recipes and it goes on and on and on. Thank you Liz Merek. ❤
Having only attempted ganache once before and failed miserably (used a 1 for 1 and it never ever went past runny stage- now I know my chocolate was probably crap), this was infinitely inciteful when it came to deciding whether whipped ganache was something I wanted to try again at. Thank you, my cake was wonderful, and the fluffy ganache absolutely divine.
YOU!!! are THE BEST. You just answered all of my questions that I didn't even think about finding the reason. Wow. The Best Ganache Q&A video for sure. Thank you so much!
Great explanation! Not only analyzed all situations of the problem but also provided solutions accordingly! Super clear, super structural! Love it and thank you!
I always get confused to make ganache thank you u are the best they way u explain its very clear now I understand so the high quality choc use 1 and 1. If less coco 2 and 1 thank u so much chef
You've made a wonderful video about ganache! I've learned from professionals, and lots of books. You've done a great job of demystifying ganache, so everyone can get great results. You're absolutely right. Not nearly enough tutorials actually explain the results you get with different types of chocolate. Keep on making your excellent, fun, and infornative videos.
Thank you for a great video, very helpful. Just a note though, I made white chocolate ganache this morning and it was grainy. I managed to fix it with an emulsion blender and it worked like magic.
Do you mean making caramel? Caramel isn't a ganache. It's a sauce. Here is my recipe for caramel sauce. sugargeekshow.com/recipe/caramel-sauce-recipe-3/
So informative. Addressed all the issues I have faced with ganache. Living in a hot humid climate doesn't make it any easier to confidently take truffle cake orders. So thanks a lot!!
I am a dentist... baking is my passion ... and you make so much sense when you talk...everything has a logic behind, of what you say....very good video... thanks for sharing these points ...
Hello, very nice and informative video. Thanks for sharing.. Just one thing.. Some times there r air bubbles in ganache. what should we do to avoid it.. And also can I use half milk and half dark?
Not only does the percentage of cocoa matter, as you said, if you change cream, it will change. There is a difference between "heavy cream" and "whipping cream", usually about 4-10% butter fat. That will also affect how the ganache will set up.
Thank you very much! I was traumatized in making ganache and with melting chocolate because it always BREAKS. But after watching this I understood and agree that the culprit is the type of chocolate (and it’s percentage). I bought a new chocolate from a different brand and it works beautifully.
SO well explained! I have been researching ganache for the last 2 hours because mine kept breaking into a grainy, oily mixture. Using Godiva Semi-Sweet (51% Cacao) chocolate chips. I found a lot of advice, but nobody explaining *why* the different methods work differently. You covered all the bases, and now I can finally fix my ganache and finish making my s'mores cupcakes! Thank you; definitely subscribing!
I’ve commented earlier on this video that I wanted to use a ganache on my family’s Chocolate Zucchini cake recipe in place of the current glaze; which is gritty and grainy because it requires powdered sugar. Anyway, I’m happy to report that I’ve perfected the ganache for the cake! It was beautiful, shiny and smooth! It’s a perfect addition to the already decadent cake. I’m now proficient enough to eye-ball the mixture and believe I can use any chocolate to make a decent ganache. This is the level of experience I wanted to attain. My next project is a vanilla pound cake with an almond ganache! Thanks again for this great video and explanation!
I just found this and have to say this is an excellent video. I have been a professional chef over 20 years, savory and pastry. I have come across some of these problems before and have generally corrected in the moment but then move on so fast I often don’t reflect on why. Really well explained for people of all cooking abilities. Thanks. Also by understanding the cocoa values and how they pertain to ganache is very helpful. 👍
Yesterday I made ganache for truffle cake n it was soo thick whereas in a video it was soo thin n also my ganache was rough oily then I searched how to fix ganache at the last minute n lost hope of making cake for Bday then I found her video in which I found using expensive chocolate u need to change ratios then I mixed some more cream n know what I made perfect cake Thank u soooooo much I think u know how it feels ganache for first time
Thank you so much, i've been having problem with my ganache, trying this and that. You're explanation is very detailed and enlightening, because of you i have a perfect ganache, thanks you soooo very much ❤❤❤
Just subscribed a week ago when I was faced with trying to make a copycat of the birthday cake we get for our son every year from a local bakery. Due to COVID-19, they've been forced to close. I made an orange poppyseed cake with whipped milk chocolate ganache filling and dark chocolate ganache glaze. It wasn't as pretty as the bakery's cake but all the flavors were the same. My family loved it so much I tried to make it again this weekend incorporating some of your helpful cake baking tips from your other videos. I messed up my ratios for the whipped milk chocolate ganache. It looked broken after I tried whipping it. My son was confident I could fix it saying, "Didn't you watch that video. You can fix it." And I did! Put it on a double boiler, heated it back to a liquid, melted more chocolate in another bowl, and poured the liquid over the melted chocolate and miraculously I had a nice ganache. Let it cool a while and was able to whip it into a beautiful filling for my cake. Thanks Liz! Btw, I loved watching you on Food Network!
Thank God... I came across your video, "ganache is fixable" saved my second batch. You explained everything so well, thank you. I'm off to finish my cake with a new bounce. Thanks again.
Awesome information, this helped me with my garnache breaking problem... All it needed was more cream.... So yes the cocoa content makes it need more or less cream. My chocolate is 70% cocoa so I needed to add 140% cream instead of a 1:1 ratio.. it turned out great, silky smooth
This is the best video ever! I have watched a couples of ganache videos and I don’t understand a thing, I get more confused but this is the best for beginners like me 👍🏾
THANK YOU... When i first made Ganache i made it well... All the other times i messed it up and here i am trying to figure out what ive been doing wrong. This video has helped very much
You are a flippin' genius! You answered every and any question I had. Plus, you're entertaining (and pretty!). I made notes about all your pointers. Love the info on ratios! THANK YOU!
This is so much more of a comprehensive video than I was expecting to find on ganache. Excellent video I was just looking for a quick video on how to make ganache and stayed for your awesome content.
OMG! Thank you so much for this video. I spent the whole day reading about chocolate ganache, I swear I have a headache from all the confusing information that is out there. You are a life saver! 🙏
Hi! I loved your video, pretty informative. Someone gave me a box of 12 bars Lindt chocolate 85% cocoa. I will start with a 1:1 ratio, and continue as you suggested. Now what really worries me is I think I should add some sweet to it or it will taste too bitter. What would you recommend me to add as a sweetener?? Thanks
Thank you so much!! I wanted to make dark chocolate truffle, and came out a very oily mess. I thought I overheated it. But after watching you video I know it's the ratio. Just put in some milk and it's getting smoothier! Amazing!! 🌹🌹
I know this is a 2 year old video and I have been baking for a while and I NEVER seen anyone explain it. Great video. Guaranteed subscriber now 👍🏾
Same
Same here, too!
It’s now 6 years old & I’m loving it! 🍫
I don’t know why anyone would give this video a thumbs down 😢 I love every bit of information giving here, and truly appreciate her patience and how clear she explained every step.Thank you👍🏻😘
Probably because we don’t know what she means by cream..... I used sour cream and 🤮🤮🤮🤮. Then I tried cream of corn 🤮 then cream of chicken 🤮. How hard is it to show us the can of cream she uses?
I often wonder the same thing. Why would someone give a thumbs down rather than just move on?
Jamie, I’m going to assume you are having a bit of fun with those people, right?
I think the reason why she gets the thumbs down is because of the comment about using the scale. While I may have one and use it, my grandmother does not and will not buy one. That’s a bit insulting to all the home cooks that have been baking long before she has been around without a scale.
@@jamiewilliams9974 LMAOOO WHATT
Right, Al, its sooo dumb! This lady is just perfect(yes, cute, too! wooowa) and always on the money.For all levels of cooking expertise!
When making ganache with lesser expensive dark chocolate I add some soft butter rather than cream to maintain a creamy spreadable consistency at room temperature. Great, info packed video.
This is the perfect video to making ganache and fixing any problems if you experience any. A very enjoyable video in delivery, conciseness and clarity. It is a one stop shop on every type of chocolate from milk to white to dark and the varied cacao or cocoa within these chocolates and what ratio of cream one should use depending on the type of chocolate used. The best part is that any problems encountered is fixable, you don’t have to throw your ingredients away and start again. This should be everyone’s go to video on making ganache if not an expert. Thank you for sharing such unparalleled knowledge.
The "BEST" ever video on ganache that I have ever seen!!! So very well explained!!! Thank you for sharing!!
Lorraine Mc awww thank you!! I’m so happy when I can “fix” a problem ❤️
@@SugarGeekShow you have taken lots of efforts to find out exact recipes,
Most of the time we don't have heavy cream at home
Hw about this ratio 1 cup semisweet chocolate chips 6 tablespoons butter and 1/4 cup full fat milk
Please reply
Thanks again
BEST video on ganache. THANK YOU!!!
True, I wish I had seen this video before discarding my different types of chocolates 😭😭thank you
I second that. “Second” does not do it justice.
You are like the Alton Brown of baking. Awesome video. Learning so much
Wow, finally mystery solved, I wondered why my ganache set different..I now realise that I always changed my dark chocolate type.. Thanks for the explanation
You absolutely solved my problem! Thank you! I was ready to store the textured and oily mess I made to add it to hot cocoa or something and was going to start over… then I came across this video. I was using expensive high quality (72%) chocolate and had not added enough cream. I added room temp cream so my ratio would be 1:1 instead of 2:1 and it came out smooth and creamy!!
Are you kidding me. I have no clue how i came across your video but I am blown away. Thank you so much for sharing and thanks for not only teaching the science of food but also your wisdom with your experience. Amazing xx
6 years later and this is still one of the best vids out there. After years I’ll still reference it.
The section on 'what nobody talks about' was mindblowing!! Baking and related tasks are really a science and an art 👌👍👍
Hi Liz, I like the way you explained the different textures of ganache n how to fix it if the ratio is not right. You have no secret to hide, frank and detailed. Thank you for your tutorial.
God sugar geek your are a life saver to bakers and yes no one talks about the troubles we get on the ganache making , thank you very much it is a very helpful video for a lifetime.
You are a real Geek. Only one on TH-cam to make the best video on ganache. I truly mean it. Technically I went through exactly what you did....you genius.
I thought your personality was cute but it wasn't until this video that I was blown away by how detailed and informative you are. You definitely earned that sub. Keep up the great work!
I agree
@@anailujjf i thought that to before
Thank you so so much!!! I just made ganache with 70 % Valnona and it turned out broken. I tried again and got the same result. I got really stressed out because I got a good result when I made ganache with 40 % chocolate a few days ago. Now that thanks to your video, I was able to fix my ganache adding some milk. I don't usually write a comment because I feel like I don't use perfect English but this time I appreciate so so much I just can't help writing comments to say thank you so much!!!!!!
Super informative and thorough. I’m filling truffle shells next week and this was everything I needed to know. Thank you very much!!
You have a natural talent for "up front" teaching, you answer & explain those "what if", or It's not like that" without being asked.
I have tried, & spoken to chocolate manufacturers about different ways of dealing with their chocolate & products, & certain issues that sometimes I just don't get, their verbal's & the practicality of it just don't match. You seem to cover with explanation unforeseeable errors for the novice. Thank You.
Thank you so much for sharing your wisdom with us !! I only made ganache twice and it went ok and was delicious but there was definitely room for improvement. I'm so glad you picked up this topic and explaining it so well. I think the reason why other bakers don't admit to failure is because they just want to show the good side of baking. But life is all about trial and error !! 😘
This person is so easy to listen to! I feel like a friend is explaining ganache to me. Most chef shows/ TH-cam sound like they’ve gone to years of chef school and still don’t know how to cook lol
Now that’s a textbook right there! Comprehensive and well detailed. Thank you so much!
Note: I am sharing your video on my blog to help others with their ganache issues. Yours is the clearest video on the topic that I've seen!
Thanks so much!
Chapeau, Madame, this subject is presented absolutely perfect! Its just wonderful to watch your way explaining things! Well done!
You have no idea how much I appreciate this video. I don't even know if I can describe in words how much I appreciate this video. I made 4 batches of melted chocolate for ganache yesterday. Out of those 4 batches only 1 batch came out with the right consistency and I only got 10 balls out of it. I could not for the life of me figure out what was being done wrong. I watched several videos and read several recipes and it was just not working. I was like how can something that looks so simple and sound so simple be this difficult! But this video solved my mystery problem. Thank you!
You’re my inspiration! I learn so much from you and I’m so glad you’re here to help a newbie home baker!
I second that a million times
I learned the hard way about how the percentage of cocoa affects a ganache. I used a bar of chocolate with 70% cocoa once with a 2:1 ratio recipe. Results when it cooled? Rock hard ganache. So now I am wary of the type of chocolate I use. You are so right when you stated that no one discusses how different brands of chocolates vary, all due to the amount of cocoa in each. It is good to know that ganache can be fixed! Thank you for a very informative video! Delia (not Steve) Bottoms
PS: I am trying something today for the sake of a friend who is lactose intolerant: I am using a dairy-free heavy whipping cream made by Silk to create the ganache. I hope it comes out well. I want my friend to enjoy a slice of chocolate cake!
this was THE most helpful information about how to make ganache I've come across! I feel way more confident in making it - thanks so much!
Thank you for this tutorial. I just salvaged a large bowl of ganache by following your instructions....it totally worked. Thank you!
Watching this video, and having that "aaahhh ha", moment. You're the real MVP. Thank you so much!!!
What is MVP🤔
🙌 Thank you so much!! I used white chocolate for the first time yesterday and all the oil separated when I tried to melt it, I thought something was wrong with the chocolate.Thank you for explaining!
I'll try it again!
If you want a mousse-like ganache filling for cakes you can whisk it with an electric mixer when it’s reached the set firm stage. Makes a lovely cake filling!
I have been baking for so many years but never faced any problem but since the chocolate prices increased and my brand chocolate with same percentage was not available I took a higher percentage of it and it ruined everything. My clients told me that the chocolate was very hard not like ganache but like a separate chocolate layer in the cake. Every time I was making ganache it was looking separated only. Later I just tried to add more cream to it and it worked. But still I was not clear if I was doing right or not. Now your video has given me clarity. For white chocolate too now I know why my white chocolate ganache never sets. Great info. Thank you so much.
Woah this video is like a little gold nugget. Seriously incredibly helpful and informative video! I greatly appreciated the photos of what the ganache looks like if you do this and if it turns like that etc. I'm saving this video for ever and will send it to anyone who needs help with their ganache. Thank you so much! 😊
I had to let you know how the ganache came out with the dairy-free heavy whipping cream. The bittersweet chocolate that I used (Ghittard) has 63% cacao, so that meant I needed more cream to balance it out and create the thick creamy frosting consistency that I was looking for. I used your technique, adding hot cream a little at a time until I got it right. It worked! I checked it this morning, and it is perfect (and yummy!) Thank you again! Delia Bottoms
Omg LIZ! You are seriously a pastry decorating ANGEL!!!! You save me so many times. I love you so much and appreciate your channel. Thank you so much!!!
About to attempt my first ganache. Thank you algorithm. Perfect timing and perfect breakdown.
OMG, THANK YOU!!!! This has been a pain. You explained well and very helpful!!!
Pam Hahn ganache is confusing! There! I said it lol
Very helpful...thank you
It is definitely the best video I have seen explaining how to make chocolate ganache, this past weekend I threw 2 kilograms of Callebaut chocolate in the trash, I could not make this so easy and complicated ganache ... and I could not find any information about this. I have felt very sad and powerless ... but now I think I will try again ... Thank you for your so explicit explanation ...
kind Regards
Trinny
Yeah, there’s a difference between “simple” and “easy”. Ganache for the most part is “simple,” but it’s not always “easy” to deal with chocolate and ratios! Can I get a “yup yup?” 🤪
This was an excellent video! ❤️❤️❤️❤️❤️
So true lol
Please dear I love your teaching,,,,,, please can you tell me what you mean by ,,,,,,,,,Ratio,,,,,,, or just help me with the measurement you use for the perfect ganache .I am from Nigeria
I am making a "Groom's Cake" for my son's wedding in September. I wanted a poured icing, with piped shells and chocolate curls. I watched like 10 ganache youtube videos. This one didn't just explain how, it explains why. And most importantly, how to fix things that go wrong. Thank you so much, this is a big help and makes me feel better about this. Wish me luck....
I love how you break everything down. I’m not the quickest person 😅😅
Thank you so much for the input honestly as u mentioned nobody talks about the conundrums of ganche they just show the end results and make u feel awkward when u get a different result like what the hell did I do wrong?! You're a star!!
Oh man! Thank you so much for this. I've been pretty lucky with how my ganache turns out but it is awesome to know tips and tricks JUST IN CASE. I loved learning about why the ratio matters and the different percentages of cocoa. You are awesome! Thanks for sharing your wealth of knowledge.
Omg your subscription are same as mineee
This video is the best I’ve come across that thoroughly explains (and provides solutions to) the ins-and-outs and nature of chocolates and making ganache. I’ll be trying this on my Chocolate Zucchini cake the next time I make it (instead of using the normal, gritty glaze recipe)
Most excellent! Thank you! 🙏🏾
Great teaching Liz, I knew about the ratio but not the differences in chocolate. Great info to have. Have you made ganache with nestle brand chocolate
Caking it with TiCa no I haven’t because of the stabilizers in the chips
Great ! What's truffle & ganash difference?
This is the most honest explaination on preparing ganache i've ever come across.mystery is solved for me ......thanks to you.
Thanks very informative. I’m glad to find you before I started to make it.
This is the best tutorial I have watched on the internet so far in making ganache. Thanks for the detailed explanation.
Who are those idiots who disliked this video!??!
This is totally the best ever ganache video!!
Thank you so very much!!!!!!
By calling people idiots because they don’t like the video you are showing your “smartness!”. Try to respect other people’s opinion smarty pants!
Now i know.. I used different brand then wondered why it has different consistency and I dont get it why...this very informative and helpful video...thank you...😍😍😍
Americans and their "cups" drive us Europeans crazy, how on earth can you be thorough without weighing your ingredients ???
Yea, we kinda wing it...ALOT
Cups are very practical if someone is cooking without a scale but they are not as precise as a scale.
@Seamus It's true that cups can be practical. The problems start when one needs 1/4 or 3/4 etc. of a cup. it's difficult to be sure that it is exact when using a normal coffee mug without any lines or help.
@Seamus I can see what you’re saying, but the problem is that when a recipe asks for one cup of flour, that can vary widely depending on how dense the flour is. If it’s sifted you’ll get less flour than if you’re scooping it from a container. I’ve lived in the US my whole life and learned to cook and bake here, but I try to convert any recipe I use to weighted metric. So for a cup of flour I use 125 grams. It just seems to make things more consistent, especially when I am trying to fine tune my recipe. In fact, I can’t believe we still using imperial weights and measures. Even the country that more or less invented them (England) has mostly discard them in favor of the more accurate and much more usable metric system. I read that only the US and Liberia do not primarily use the metric system. We sure are a stubborn people.
Oh, my word! The attention to detail in this video is way over the moon. How informative. 15 minutes and 7 seconds of a ganache masterclass (if I do say so myself)! So we'll articulated, I couldn't have done it better myself! Thank you.
Crazy brilliant sugar geek. Would be lost without your unbelievably wonderful tips, tricks, tutorials, recipes and it goes on and on and on. Thank you Liz Merek. ❤
Having only attempted ganache once before and failed miserably (used a 1 for 1 and it never ever went past runny stage- now I know my chocolate was probably crap), this was infinitely inciteful when it came to deciding whether whipped ganache was something I wanted to try again at. Thank you, my cake was wonderful, and the fluffy ganache absolutely divine.
Excellent video, will definitely be bearing all this information in mind when making ganache now 😀
Debbie Hargreaves thanks so much!
YOU!!! are THE BEST. You just answered all of my questions that I didn't even think about finding the reason. Wow. The Best Ganache Q&A video for sure. Thank you so much!
This really helped a looooot. Thanks
Great explanation! Not only analyzed all situations of the problem but also provided solutions accordingly! Super clear, super structural! Love it and thank you!
this was quite educational, exactly what i was curious about and wanting answers to, thank you!
subscribed
Just revisited for a refresher as I’ve not used ganache for a while. Thank you again and again!!!
This is amazing!!! Best tips i've gotten on making ganache! So many "aha!" moments! lol Thank you so much for this!!!
I always get confused to make ganache thank you u are the best they way u explain its very clear now I understand so the high quality choc use 1 and 1. If less coco 2 and 1 thank u so much chef
Oh my god, finally someone that explains. THANK YOU SO MUCH!!!!!!
You've made a wonderful video about ganache! I've learned from professionals, and lots of books. You've done a great job of demystifying ganache, so everyone can get great results. You're absolutely right. Not nearly enough tutorials actually explain the results you get with different types of chocolate. Keep on making your excellent, fun, and infornative videos.
This is a fantastic tutorial! Everything is so clear I’m sure my chocolate ganache will turn out much better now. Thank you so much!🙏🏼💖
Thank you for a great video, very helpful. Just a note though, I made white chocolate ganache this morning and it was grainy. I managed to fix it with an emulsion blender and it worked like magic.
Great video, thanks for the thorough explanation. I love working with ganache. Have you ever worked with a caramel ganache, if so any tips?
Do you mean making caramel? Caramel isn't a ganache. It's a sauce. Here is my recipe for caramel sauce. sugargeekshow.com/recipe/caramel-sauce-recipe-3/
So informative. Addressed all the issues I have faced with ganache. Living in a hot humid climate doesn't make it any easier to confidently take truffle cake orders. So thanks a lot!!
You look great with that haircut
AWww thank you so much!
I am a dentist... baking is my passion ... and you make so much sense when you talk...everything has a logic behind, of what you say....very good video... thanks for sharing these points ...
That’s true dear each chocolate brand has a reaction
Hello,
very nice and informative video.
Thanks for sharing..
Just one thing..
Some times there r air bubbles in ganache.
what should we do to avoid it..
And also can I use half milk and half dark?
Up until a moment ago, I was convinced that I was on the receiving end of one of the oldest baker's grift in the books--The Entenmann's shim-sham.
Thank you soo much!!! My granddaughter and I appreciate your time to break this down and explain
Not only does the percentage of cocoa matter, as you said, if you change cream, it will change. There is a difference between "heavy cream" and "whipping cream", usually about 4-10% butter fat. That will also affect how the ganache will set up.
She didn’t mention anything about that 😏 so is true, it is supposed to be whipped cream or cream? 😒
Personally, I’d go with the heavy cream and it’s higher fat content. It will make a richer, smoother, creamier ganache.
Thank you very much! I was traumatized in making ganache and with melting chocolate because it always BREAKS. But after watching this I understood and agree that the culprit is the type of chocolate (and it’s percentage). I bought a new chocolate from a different brand and it works beautifully.
I THOGHT YOU WERE GOING TO TALK ABOUT MAKING SHINY GANACHE
all of it is shiny
SO well explained! I have been researching ganache for the last 2 hours because mine kept breaking into a grainy, oily mixture. Using Godiva Semi-Sweet (51% Cacao) chocolate chips.
I found a lot of advice, but nobody explaining *why* the different methods work differently. You covered all the bases, and now I can finally fix my ganache and finish making my s'mores cupcakes! Thank you; definitely subscribing!
I would like to see you to make more basic things like brownies cookies I'm more curiosity thumbs up
I’ve commented earlier on this video that I wanted to use a ganache on my family’s Chocolate Zucchini cake recipe in place of the current glaze; which is gritty and grainy because it requires powdered sugar.
Anyway, I’m happy to report that I’ve perfected the ganache for the cake! It was beautiful, shiny and smooth! It’s a perfect addition to the already decadent cake.
I’m now proficient enough to eye-ball the mixture and believe I can use any chocolate to make a decent ganache. This is the level of experience I wanted to attain.
My next project is a vanilla pound cake with an almond ganache!
Thanks again for this great video and explanation!
I just found this and have to say this is an excellent video. I have been a professional chef over 20 years, savory and pastry. I have come across some of these problems before and have generally corrected in the moment but then move on so fast I often don’t reflect on why. Really well explained for people of all cooking abilities. Thanks. Also by understanding the cocoa values and how they pertain to ganache is very helpful. 👍
Yesterday I made ganache for truffle cake n it was soo thick whereas in a video it was soo thin n also my ganache was rough oily then I searched how to fix ganache at the last minute n lost hope of making cake for Bday then I found her video in which I found using expensive chocolate u need to change ratios then I mixed some more cream n know what I made perfect cake
Thank u soooooo much
I think u know how it feels ganache for first time
Totally love how u explained every point. It has indeed cleared my problem with my ganesh making . Thanku so so much.
Thank you so much, i've been having problem with my ganache, trying this and that. You're explanation is very detailed and enlightening, because of you i have a perfect ganache, thanks you soooo very much ❤❤❤
Just subscribed a week ago when I was faced with trying to make a copycat of the birthday cake we get for our son every year from a local bakery. Due to COVID-19, they've been forced to close. I made an orange poppyseed cake with whipped milk chocolate ganache filling and dark chocolate ganache glaze. It wasn't as pretty as the bakery's cake but all the flavors were the same. My family loved it so much I tried to make it again this weekend incorporating some of your helpful cake baking tips from your other videos. I messed up my ratios for the whipped milk chocolate ganache. It looked broken after I tried whipping it. My son was confident I could fix it saying, "Didn't you watch that video. You can fix it." And I did! Put it on a double boiler, heated it back to a liquid, melted more chocolate in another bowl, and poured the liquid over the melted chocolate and miraculously I had a nice ganache. Let it cool a while and was able to whip it into a beautiful filling for my cake. Thanks Liz! Btw, I loved watching you on Food Network!
Your amazing. Of all the cake videos I’ve watched I haven’t come across anyone who explains the ratio and why.... finally😀😀😀
Thanks so much for this information on garnach. What type of cream you use. Heavy or full cream?
Thank God... I came across your video, "ganache is fixable" saved my second batch. You explained everything so well, thank you. I'm off to finish my cake with a new bounce. Thanks again.
Thanks for giving deep explanation about chocolate ganache
Thank you so much for this video. Its given me so much confidence and now i know how to go about with the ganache
Awesome information, this helped me with my garnache breaking problem... All it needed was more cream.... So yes the cocoa content makes it need more or less cream. My chocolate is 70% cocoa so I needed to add 140% cream instead of a 1:1 ratio.. it turned out great, silky smooth
This is the best video ever! I have watched a couples of ganache videos and I don’t understand a thing, I get more confused but this is the best for beginners like me 👍🏾
THANK YOU... When i first made Ganache i made it well... All the other times i messed it up and here i am trying to figure out what ive been doing wrong. This video has helped very much
Thank you for talking at such length about chocolate and cocoa.
Great Tip!
You are a flippin' genius! You answered every and any question I had. Plus, you're entertaining (and pretty!). I made notes about all your pointers. Love the info on ratios! THANK YOU!
This is so much more of a comprehensive video than I was expecting to find on ganache. Excellent video I was just looking for a quick video on how to make ganache and stayed for your awesome content.
I’ve made ganache once, and loved it. But after watching this video I kind of feel like an expert. Thank you!
OMG! Thank you so much for this video. I spent the whole day reading about chocolate ganache, I swear I have a headache from all the confusing information that is out there. You are a life saver! 🙏
Hi! I loved your video, pretty informative. Someone gave me a box of 12 bars Lindt chocolate 85% cocoa.
I will start with a 1:1 ratio, and continue as you suggested. Now what really worries me is I think I should add some sweet to it or it will taste too bitter. What would you recommend me to add as a sweetener?? Thanks
Thank you so much!! I wanted to make dark chocolate truffle, and came out a very oily mess. I thought I overheated it. But after watching you video I know it's the ratio. Just put in some milk and it's getting smoothier! Amazing!! 🌹🌹