Скачать или смотреть The Perfect Ganache Ratio

Baking Basics Ep. 13: Ganache 🍫
Ratios are by weight!
For example, 1:1 would be 100g of chocolate and 100g of cream.

Whipped Ganache🖤 Dark: 1:2 (Chocolate : Cream)🤎 Milk: 2:3🤍 White: 1:1✨ Use: Light, airy filling or frosting — perfect for cakes & cupcakes!

Filling Ganache (also works for dripping or glazing if used at warmer temperatures)🖤 Dark: 1:1 (Chocolate : Cream)🤎 Milk: 1.5:1🤍 White: 2:1✨ Use: Smooth, glossy layer for spreading or glazing!

Piping Ganache🖤 Dark: 2:1 (Chocolate : Cream)🤎 Milk: 2.5:1🤍 White: 3:1✨ Use: Fudge, truffles, or bars — holds its shape beautifully!

Step-by-step to perfect ganache:1️⃣ Heat the Cream: Bring your cream (or milk) to a simmer 🔥, then pour over chopped chocolate in a bowl.2️⃣ Let it Sit: Wait 3-5 mins — this helps melt the chocolate gently 🍫3️⃣ Stir Smooth: Gently stir until shiny and smooth ✨4️⃣ Cool & Use: For spreading or piping, let it cool at room temp. For whipped ganache, refrigerate until just firm, then whip until fluffy! 5️⃣ Decorate & Enjoy: Spread, pipe, or shape your masterpiece! 🍰

If you want to elevate your baking skills from amateur to professional, then follow me for more real pastry education! 🧑‍🍳