CHOCOLATE GANACHE | pinoy version | 2 ways | 3 types | (tagalog with english sub) | (031)

chocolate ganache (poured, whipped and piped)
750 gms chocolate (i used beryls bittersweet)
300 gms all purpose cream (1 1/4 c)

250 gms chocolate
100 gms all purpose cream (1/3 c + 2 tbsp)

ratio
2.5 : 1 (2.5 part chocolate is to 1 part cream)
adjust your ratio according to your preference. :)

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all purpose cream
300 gms = 1 1/4 c
100 gms = 1/3 c + 2 tbsp

5 gms = 1 tsp
15 gms = 1 tbsp
30 gms = 1/8 c
60 gms = 1/4 c
70 gms = 1/3 c
120 gms = 1/2 c
240 gms = 1 c

for the chocolate, i don't recommend to measure it by cups. weighing is more accurate. if you don't have weighing scale, use chocolate bar that weighs 500 gms or 1000 grams (or just divide it into 2 (for 500 gms) or 4 (for 250 gms).

500 gms chocolate : 200 gms cream (2/3 c + 1/4 c)

1 kilo chocolate : 400 gms cream (1 1/2c + 3 tbsp + 1 tsp)

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