Learn how to make chocolate ganache and how to use it for different purposes depending on its condition.
This tutorial is part of what I am calling my Back to Basics series of tutorials. I will be showing you how to make chocolate Ganache and how to use the ganache for different purposes based on its condition.
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Link to Recipe: https://www.yenersway.com/recipes/dark-chocolate-ganache-recipe/
Excellent, I can’t stop watching. I will be sharing this tutorial with my Baker Friends. They will finally understand the science behind ganache.
I do have a question though. Chocolate is pretty expensive. I bought Callebaut white 400 gram chocolate discs, it turned out to be couverture. (Already expired).
I made ganache with the Lindt dark Chocolate bar 70%, 100 gram a bar. (good quality)
Which brand and number /information on it, do you recommend that is NOT couverture? I want to make a white or dark mud cake with the ganache (white or dark) for a Mercedes-Benz A-45 AMG W176 Hatchback 3D Car cake for my boyfriends’ birthday,
Hello,
I have a question regarding Ganache!
Can I use whipped white ganache as a final coat for a cake? Will it be solid enough if I’m placing minor weight on top of the cake (I’m placing more chocolate on the top)? And finally what is the ratio for white ganche?
Thank you so much for all the amazing tutorials and for sharing your incredible talent with us!
I look forward to hearing back from you!
Thank you,
Hello,
May I ask if the butter you are using for your ganache, unsalted or salted butter?
Many Thanks, And a blessed Holiday
Ms Debra
I use unsalted, salted does not hurt
I am new to this site. I would like to make my hobby my business. I watched a lot of video tutorials on YouTube and found you, but I’m extremely happy that it happened. Thanks for every word you say and every detail you show. I had many vague moments, questions … but now, thanks to you, I have the answers. I have already applied some of the things I learned from you. Everything turns out perfectly. Thanks again and be blessed.
Thank you I appreciate your kindness.
You simply give meaning to the word ‘teacher’. Your tutorials are so well explained that cake decorating novices like me can follow. I watched the back to basics chocolate ganache tutorial and it’s different from all recipes I’ve ever tried, unfortunately, my ganache always melt under the fondant. Normal temperature in my country is usually around 28 degrees celcius. What I want to know is if your recipe is heat stable. I really want to try the car cake but the buttercream does not give sharp lines. Thank you for your time.
Hi Barbara, I worked with this recipe after I arrived in Gold Coast Australia since 1992 and produced several thousands of wedding and other celebration cakes and never have that problem that ganache melt under the fondant. Having said that, it does not mean that the ganache what I do is heat proves. If there is such ganache, I do not think it is nice to eat but increasing the chocolate amount it will help. I recommend you to look at the fondant you use and investigate that is the right one to your need. Another few things that cause this kind of problem is timing and temperature control. Please watch my few videos from my YouTube Channel YenersCake Tips about this matters. You can pick them easily by looking at the titles.
I am fascinated with EVERY Yener’s tutorial
and thrilled and grateful to learn the essential
principles through the “Back to Basics” tutorial.
I have made chocolate ganache several times
and only knew I could pour over a cake, use it
to dip or let it cool and then whip to fill and/or
cover a cake. To watch and learn the basics as
taught here gives me confidence to try new
types of recipes and improve old ones. I never
knew incorporating butter into ganache was
an option but I now believe it is an absolute
necessity. I am ever so grateful for the time
and care you freely give especially to a novice
like myself.
Thank you for your comment Maria 🙂
Hi Maria, thank you for your time to express how you feel about our tutorials. very kind of you. Stay safe.