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Ganache is a mixture of chocolate and heavy cream. As long as you stick to the you would be able to get a perfect ganache.
******This method is not only for dark chocolate. Same applies to white/milk chocolate. You can use the exact same method/recipe ********
******DO NOT USE COMPOUND CHOCOLATE when making ganache. Use real chocolate*****
▶The Guideline◀
1. Get the temperature right - both the chocolate and heavy cream at 40~50℃!
2. Stir it well with your spatula / or use handblender.
▶Ganache◀
In the video I’ve shown examples of 1:1, 2:1, 1:3 ganache (chocolate: heavy cream).
Everything is by weight.
1:1 Even ratio ganache is usually used for fillings & frostings.
2:1 ratio ganache is usually used for pavé chocolate, truffles etc.
1:3 ratio is whipped ganache which is used to pipe on top of cakes or it can be piped into silicon moulds to be frozen in the case of petit gateau.
I’ve used dark chocolate couverture chocolate in the video - of course, you can also you milk chocolate and white chocolate!
Chocolate used in the video: Callebaut Dark Chocolate 811
How to store: You can keep the ganache in the fridge for a week (but typically I would use it within 5 days)
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/2Xq5hc9)
Silicone Mat: Silpat(amzn.to/3tLB1UL) or Silpat equivalent(amzn.to/3zcO5nf)
Perforated Silicone Mat (Mesh): amzn.to/3EqgwSw
Hand Blender: Braun MQ 7035X (amzn.to/2XsCrb4)
Stand Blender: Vitamix QuietOne (amzn.to/3nDPJMj)
Infrared Thermometer: amzn.to/39gAaSm
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3hyiWEA
Zester: Microplane (amzn.to/3AitrDf)
Whisk: Matfer
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