Making the perfect ganache | Pastry 101 Tips & Tricks

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  • เผยแพร่เมื่อ 23 ธ.ค. 2024

ความคิดเห็น • 931

  • @AdamQWright
    @AdamQWright ปีที่แล้ว +28

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

  • @kristakrimitza1824
    @kristakrimitza1824 10 หลายเดือนก่อน +8

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

    • @HanbitCho
      @HanbitCho  10 หลายเดือนก่อน

      thanks.

  • @helenlangvold3617
    @helenlangvold3617 ปีที่แล้ว +3

    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

  • @paullukens7154
    @paullukens7154 6 หลายเดือนก่อน +2

    👍👍 Finally. You are the only TH-cam 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
      @HanbitCho  6 หลายเดือนก่อน

      Thanks and welcome

  • @zuzu.fonseca
    @zuzu.fonseca 3 ปีที่แล้ว +41

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

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว +6

      My pleasure 😊

  • @anchalgupta524
    @anchalgupta524 2 ปีที่แล้ว +7

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

    • @HanbitCho
      @HanbitCho  2 ปีที่แล้ว

      Glad you enjoy it!

  • @GaZZuM
    @GaZZuM ปีที่แล้ว +5

    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
      @HanbitCho  ปีที่แล้ว

      My pleasure 😊

  • @kala71762
    @kala71762 3 ปีที่แล้ว +57

    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
      @HanbitCho  3 ปีที่แล้ว

      You are so welcome!

    • @marijaspajic7418
      @marijaspajic7418 ปีที่แล้ว

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

  • @Miss.G
    @Miss.G 3 ปีที่แล้ว +15

    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
      @HanbitCho  3 ปีที่แล้ว +3

      Wonderful!

    • @lowbvll8969
      @lowbvll8969 ปีที่แล้ว

      What song is at 4:40 ??

    • @azmanaziz2747
      @azmanaziz2747 ปีที่แล้ว

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

    • @Miss.G
      @Miss.G ปีที่แล้ว +1

      @@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.

  • @georginashanti4605
    @georginashanti4605 3 ปีที่แล้ว +1

    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 TH-cam.

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      You are so welcome!

  • @keilafranco
    @keilafranco 3 ปีที่แล้ว +7

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

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว +1

      Thank you so much!

  • @aouichaabdou16
    @aouichaabdou16 ปีที่แล้ว

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

    • @HanbitCho
      @HanbitCho  ปีที่แล้ว +1

      Wow, thank you!

  • @Land_of_Oz
    @Land_of_Oz 3 ปีที่แล้ว +7

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

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      Sounds great!

    • @natlions
      @natlions 2 ปีที่แล้ว +1

      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.

  • @foxbritten
    @foxbritten ปีที่แล้ว

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

  • @janaabedal-reda5143
    @janaabedal-reda5143 3 ปีที่แล้ว +7

    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
      @HanbitCho  3 ปีที่แล้ว +1

      Go for it!

  • @sima9174
    @sima9174 11 หลายเดือนก่อน

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

    • @HanbitCho
      @HanbitCho  11 หลายเดือนก่อน +1

      You are most welcome

  • @stevepolychronopoulis
    @stevepolychronopoulis 3 ปีที่แล้ว +3

    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!

  • @surayashaik3807
    @surayashaik3807 2 ปีที่แล้ว

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

  • @samuelfan3503
    @samuelfan3503 3 ปีที่แล้ว +3

    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
      @HanbitCho  3 ปีที่แล้ว +2

      in the fridge it won't melt!

  • @ryanbent9368
    @ryanbent9368 4 หลายเดือนก่อน

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

    • @HanbitCho
      @HanbitCho  4 หลายเดือนก่อน

      thanks!

  • @tanshine17
    @tanshine17 3 ปีที่แล้ว +56

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

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว +30

      Coming soon!

    • @giladmizrahi7379
      @giladmizrahi7379 ปีที่แล้ว +1

      Any chance you doing the chocolate cake?

    • @patiencebalisanyuka3837
      @patiencebalisanyuka3837 ปีที่แล้ว

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

  • @sandrastockley1835
    @sandrastockley1835 9 หลายเดือนก่อน

    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
      @HanbitCho  9 หลายเดือนก่อน

      thanks!

  • @ando1135
    @ando1135 3 ปีที่แล้ว +21

    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 :)

  • @gerierealista4880
    @gerierealista4880 หลายเดือนก่อน

    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
      @HanbitCho  29 วันที่ผ่านมา

      thanks

  • @TechTails
    @TechTails 2 ปีที่แล้ว +4

    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
      @HanbitCho  2 ปีที่แล้ว +1

      hello!!!! thanks.

  • @michaelamarasigan8728
    @michaelamarasigan8728 3 ปีที่แล้ว

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

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว +1

      Great job!

  • @valeria-militiamessalina5672
    @valeria-militiamessalina5672 ปีที่แล้ว +4

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

  • @chrysampriseniou1366
    @chrysampriseniou1366 3 ปีที่แล้ว +1

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

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว +1

      You're very welcome!

  • @Noodles2487
    @Noodles2487 3 ปีที่แล้ว +5

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

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว +2

      oh I usually use 1:1.

  • @lilytan9317
    @lilytan9317 3 ปีที่แล้ว +1

    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
      @HanbitCho  3 ปีที่แล้ว

      yeah well done! i love ganache montee.

  • @andriasindah5545
    @andriasindah5545 3 ปีที่แล้ว +3

    Always detail..You're the best! 😍😍😍

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      Thank you! 😊

  • @prernabellani3596
    @prernabellani3596 3 ปีที่แล้ว

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

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      My pleasure 😊

  • @arwa8306
    @arwa8306 3 ปีที่แล้ว +4

    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
      @HanbitCho  3 ปีที่แล้ว +3

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

  • @cookiesncoffee6252
    @cookiesncoffee6252 2 ปีที่แล้ว +1

    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
      @HanbitCho  2 ปีที่แล้ว +1

      Glad you like them!

  • @tridsonline
    @tridsonline 11 หลายเดือนก่อน

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

    • @HanbitCho
      @HanbitCho  10 หลายเดือนก่อน

      thanks

  • @vivianlee1538
    @vivianlee1538 3 ปีที่แล้ว +1

    Thank you .Take a good rest over the weekend

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      Thank you! You too!

  • @pinkblossom1234
    @pinkblossom1234 2 ปีที่แล้ว

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

    • @HanbitCho
      @HanbitCho  2 ปีที่แล้ว

      Most welcome 😊

  • @khris6463
    @khris6463 3 ปีที่แล้ว +1

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

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว +1

      My pleasure 😊

  • @BoudewijnLutgerink
    @BoudewijnLutgerink 3 หลายเดือนก่อน

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

    • @HanbitCho
      @HanbitCho  3 หลายเดือนก่อน

      You're very welcome!

  • @bluebird5819
    @bluebird5819 ปีที่แล้ว

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

    • @HanbitCho
      @HanbitCho  ปีที่แล้ว

      Thanks for liking

  • @roscellecastro48
    @roscellecastro48 3 ปีที่แล้ว +1

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

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      You are welcome!

  • @sonjapapst5563
    @sonjapapst5563 3 ปีที่แล้ว

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

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      Awesome! Thank you!

  • @criseldareynes6391
    @criseldareynes6391 ปีที่แล้ว

    Excellent way of explaining and teaching method..

    • @HanbitCho
      @HanbitCho  11 หลายเดือนก่อน

      Thanks a lot

  • @rootkit0
    @rootkit0 2 ปีที่แล้ว

    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!

  • @classicalbean
    @classicalbean 2 ปีที่แล้ว

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

    • @HanbitCho
      @HanbitCho  2 ปีที่แล้ว

      Glad it was helpful!

  • @PlasticVibeMusic
    @PlasticVibeMusic ปีที่แล้ว

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

  • @anele273
    @anele273 3 ปีที่แล้ว +2

    Nobody works harder than Hanbit!

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      lol yeah I work hard.

  • @danalaniz7314
    @danalaniz7314 ปีที่แล้ว

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

    • @HanbitCho
      @HanbitCho  ปีที่แล้ว

      You are so welcome!

  • @TasteBuds0213
    @TasteBuds0213 3 ปีที่แล้ว

    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
      @HanbitCho  3 ปีที่แล้ว

      Glad I could help!

  • @Organizations2024-vl9ni
    @Organizations2024-vl9ni 9 วันที่ผ่านมา

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

  • @clearmind3022
    @clearmind3022 ปีที่แล้ว

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

    • @HanbitCho
      @HanbitCho  ปีที่แล้ว

      lol

    • @clearmind3022
      @clearmind3022 ปีที่แล้ว

      @@HanbitCho seriously. Most TH-cam channels that have recipes on TH-cam 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, TH-cam 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.

  • @saturnia22
    @saturnia22 3 ปีที่แล้ว

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

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      Glad to hear that!

  • @simrayasmeen1649
    @simrayasmeen1649 2 ปีที่แล้ว

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

    • @HanbitCho
      @HanbitCho  2 ปีที่แล้ว

      My pleasure 😊

  • @cococho2767
    @cococho2767 2 ปีที่แล้ว

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

    • @HanbitCho
      @HanbitCho  2 ปีที่แล้ว

      My pleasure 😊

  • @kimkim411
    @kimkim411 3 ปีที่แล้ว +1

    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
      @HanbitCho  3 ปีที่แล้ว

      You can do it!

  • @양양-c1r
    @양양-c1r 3 ปีที่แล้ว +1

    몇일전 알려주신 초코마들렌이랑 찰떡일거 같아요^^ 오늘도 영상 감사합니당

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      네 감사합니다!

  • @fhenelandrada9444
    @fhenelandrada9444 3 ปีที่แล้ว

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

  • @JeffJefferyUK
    @JeffJefferyUK ปีที่แล้ว

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

  • @angelotoritto1850
    @angelotoritto1850 3 ปีที่แล้ว +1

    Hi Hanbit great videos can you show or explain the ratio for milk and white chocolate granche and can you make a video on mirror glaze. Keep up the good work, really enjoying your teaching . Thank you
    Angelo

  • @nonniesview
    @nonniesview ปีที่แล้ว

    Wow thank you for explaining it ! Finally I know how to make the perfect ganache 🙌 (just subscribed)

  • @paprikac1l4ntr0
    @paprikac1l4ntr0 3 ปีที่แล้ว +1

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

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      Glad to hear it!

  • @trudybongers3534
    @trudybongers3534 ปีที่แล้ว

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

  • @GregCurtin45
    @GregCurtin45 ปีที่แล้ว

    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?

  • @abond07
    @abond07 11 หลายเดือนก่อน

    I love how informative and clear your explanation, thanks chef! May I ask if I add butter, how much percentage should I be needing ?

    • @HanbitCho
      @HanbitCho  10 หลายเดือนก่อน

      thanks!

  • @Adrian13rams
    @Adrian13rams 2 ปีที่แล้ว +1

    Love how you break things down ♥ if someone is lactose intolerant, anyone know a good substitute for the heavy cream? Just curious! 😌

  • @ritaebrahimi8588
    @ritaebrahimi8588 หลายเดือนก่อน

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

    • @HanbitCho
      @HanbitCho  หลายเดือนก่อน

      Thanks!

  • @F.Andre1377
    @F.Andre1377 3 ปีที่แล้ว +1

    Wonderful! Thank you. Hanbit, have you got a nice, fluffy buttercream recipe please?

  • @bakersfun5480
    @bakersfun5480 3 ปีที่แล้ว +2

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

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว +1

      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...

  • @viheri32
    @viheri32 ปีที่แล้ว

    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
      @HanbitCho  ปีที่แล้ว

      Most welcome 😊

  • @puipunya6217
    @puipunya6217 3 ปีที่แล้ว

    Thank you very much for sharing all useful info. You re the best. Big fan 😘

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      You are so welcome!

  • @BrezzyBerry
    @BrezzyBerry 3 ปีที่แล้ว +1

    Thank you Chef Hanbit. You're amazing!!

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      My pleasure!

  • @krystalsm4748
    @krystalsm4748 3 ปีที่แล้ว +2

    Thanks for loads of amazing tips on baking!
    Are you able to do blueberry / berry compote?

  • @rosamelselvaggi7936
    @rosamelselvaggi7936 2 ปีที่แล้ว

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

    • @HanbitCho
      @HanbitCho  2 ปีที่แล้ว

      You are so welcome!

  • @bania6180
    @bania6180 3 ปีที่แล้ว +1

    I wanted to ask u to teach us ganache! Thanks 🙏 and can’t wait for the chocolate cake

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      Hope you like it!

  • @kwondergirls1875
    @kwondergirls1875 3 ปีที่แล้ว

    Kamsahamnida for such great content! I have watched some of your videos and I love that you explain things and not just give a recipe. It’s really good to understand the science behind baked goods. How is Korean baking different from European and American? Would love to know more and if you could please dish out some Korean style cupcakes master class. :)

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว +1

      oh Korean baking prefers lighter + less sweeter stuff.

    • @kwondergirls1875
      @kwondergirls1875 3 ปีที่แล้ว

      @@HanbitCho I can’t wait to try your other recipes. I am now a HUGE fan of yours!💜

  • @LinA-it9vd
    @LinA-it9vd 3 ปีที่แล้ว +2

    Thank you for showing us this method. I have always struggled with my ganache having bits in it the next day.
    Could you please tell us which brand or percentage of coco chocolate you are using as this makes a difference.

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      to be honest you can use any couverture chocolate and they will all work - the one I used in the video is callebaut dark 811.

    • @LinA-it9vd
      @LinA-it9vd 3 ปีที่แล้ว

      @@HanbitCho Thank so much for your very quick answer. I think you have helped me solve my problem.
      When I do my ganache I was told to heat the cream and pour it over the chocolate. Then wait and over a Bain-marie stir gently until the chocolate is fully melted. Cover touching the ganache with plastic wrap and leave out overnight.
      I do this and the next day I have what seems to be unmelted chocolate although it was completely melted shiny and liquid the night before.
      I’m going to melt my chocolate first from now on.
      I’m using mine to cover cakes to ready them for fondant. I use a small bit more chocolate to add structural support.

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว +1

      @@LinA-it9vd well it doesn't matter which way you do it as long as everything is mixed well together! you can use whichever method they are comfortable with!

    • @LinA-it9vd
      @LinA-it9vd 3 ปีที่แล้ว

      @@HanbitCho I’m going to use yours as it makes perfect sense.
      Thank you again.💕

  • @jorgeenriquezm
    @jorgeenriquezm 3 ปีที่แล้ว +1

    Quick question, in case you want to add some butter, you take that part from the cream one, right? I mean, if I have 100 cream grams and I want to add like 25 butter grams, I´d make 25 butter + 75 cream and 100 chocolate (to make a 1:1), right?

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      if you're adding butter, you do it at the very end after the ganache is completed. do not add it to the cream!

    • @jorgeenriquezm
      @jorgeenriquezm 3 ปีที่แล้ว

      @@HanbitCho but would you add the same cream grams? I mean, 100 chocolate grams, 100 cream grams and then the butter?

  • @Rosimary1309
    @Rosimary1309 2 ปีที่แล้ว

    thanks so much for this detailed overview! it would be great to know how fruit ganache with fruit purée is prepared. 🤓 if you could do a short tutorial on that, this would be so nice!!

    • @HanbitCho
      @HanbitCho  2 ปีที่แล้ว

      Great suggestion!

  • @시현유-s7u
    @시현유-s7u 3 ปีที่แล้ว +2

    Amazing!!
    Thank you Hanbit👍

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      Thank you too!

  • @ShaimaeKhan
    @ShaimaeKhan 9 หลายเดือนก่อน

    My best chef ever ❤

    • @HanbitCho
      @HanbitCho  9 หลายเดือนก่อน

      Thanks!

  • @blankitapimentel6801
    @blankitapimentel6801 3 ปีที่แล้ว +1

    Gracias Chef Hanbit 😊

  • @ChefGloriaNwalie
    @ChefGloriaNwalie ปีที่แล้ว

    You are an excellent Teacher Chef

  • @lindaheng7494
    @lindaheng7494 2 ปีที่แล้ว

    Love your explanation! So good and clear. Thank you Chef!

    • @HanbitCho
      @HanbitCho  2 ปีที่แล้ว

      Thanks for watching!

  • @priyac9047
    @priyac9047 3 ปีที่แล้ว +1

    Very informative tutorial Sir, many thanks

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      You are welcome

  • @gabrielaab1651
    @gabrielaab1651 ปีที่แล้ว

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

    • @HanbitCho
      @HanbitCho  ปีที่แล้ว

      Thank you! 😃

  • @做喜欢的事-智慧
    @做喜欢的事-智慧 7 หลายเดือนก่อน

    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
      @HanbitCho  7 หลายเดือนก่อน

      thanks!

  • @catherinereyes6085
    @catherinereyes6085 3 ปีที่แล้ว

    this tutorial is very helpfull. Thank you for sharing.

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      You're very welcome!

  • @oliviascout7410
    @oliviascout7410 3 ปีที่แล้ว +1

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

  • @yatirimlimani
    @yatirimlimani 3 ปีที่แล้ว

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

  • @xiaomi198
    @xiaomi198 3 ปีที่แล้ว +1

    Thank you very much chef Hanbit

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      So nice of you

  • @caram9733
    @caram9733 3 ปีที่แล้ว +1

    Hi, thanks for the video!
    Can you tell us how each one can be used? Especially the more chocolate-less cream mixture.

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      Yep i wrote it in the descriptions!

    • @caram9733
      @caram9733 3 ปีที่แล้ว

      @@HanbitCho Sorry! I should’ve checked! Thanks again!

  • @Kalisparo
    @Kalisparo ปีที่แล้ว

    You can whip a 1:1 ganache as well. It is incredible for fillings in macarons, layer cakes etc.

  • @thuytranthanh5844
    @thuytranthanh5844 6 หลายเดือนก่อน

    Thank you so much chef. I follow your tutorial and it's amazing. I really want to try coffee ganache flavor, so can I use instant coffee or I just fuse coffee powder into heavy cream like the earl grey tea (another of your video)

    • @HanbitCho
      @HanbitCho  6 หลายเดือนก่อน

      okie

  • @tanshine17
    @tanshine17 3 ปีที่แล้ว +1

    This has been very helpful. Thank you

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      Glad it was helpful!

  • @shaheencooper7464
    @shaheencooper7464 3 ปีที่แล้ว +2

    Simple, straight forward, uncomplicated way of explaining…looking forward to seeing more videos Chef🌟
    And hoping to see many many more subscribers too in a very short while.. you are talented and deserve to see more success 🌈

  • @TamboenanFamilyDiary
    @TamboenanFamilyDiary 3 ปีที่แล้ว +1

    Hi chef Hanbit,
    Do you mind to share some menu of cake in box/cube? Thank you

  • @katyyung6247
    @katyyung6247 3 ปีที่แล้ว

    Thank you so much for explaining it so well. I love all your tutorials.

    • @HanbitCho
      @HanbitCho  3 ปีที่แล้ว

      Glad you like them!

  • @beaerconwald6745
    @beaerconwald6745 3 ปีที่แล้ว +1

    Please teach us how to make Paris Brest using Praliné Mousseline Creme as well as Praliné paste.

  • @yasminejo9042
    @yasminejo9042 3 ปีที่แล้ว

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

  • @ToHaegeum
    @ToHaegeum 3 ปีที่แล้ว +2

    아 열시 놓쳤다 ㅜㅜㅜㅜ 정말 Big fan 이에요…🥰
    분명 감사합니다~ 라고 하시겠죠ㅋㅋㅎㅎ
    가나슈 영상 넘 잘봤어요! 🍫