Pls reply now I don't have the amul Fresh cream can I use my ecotrop whip cream I need to make a truffle cake so I need make ganache can I use my ecotrop or Will it ruin
The simplest and most informative video on ganache ....I was so frustrated for not being able to understand all the different consistencies of choclate ganache ...your video was very concise and made it so much simpler to understand
Thank you ...for the awesome method you made so easy for us..I tried it was superb..it was chocalate ganache which I was trying to make and I failed..this time I did it ....thank u thank u.....
The happiness which comes on my face when I see your video notification is indescribable😁 Loved the video!! All doubts cleared. Please do make a video on white chocolate ganache too!😘Also on frosting cakes.
I came here to listen chocolate ganache recipe until I heard your voice its make me like keep listening you .... Your voice is so sweet and it has effectiveness peace'❤️🎉
I tried this very useful recipe of yours and I am using it for my cakes since last year and earning lots and lots of praises.I was and still a beginner I knew nothing about baking,followed ur foolproof recipes of urs and it helped me a lot.I really would like to thank you from d bottom of my heart.
Thank you so much. Yes I would like to know about the ratio for milk chocolate and white chocolate. And how to make truffles as well for the three kinds of chocolate. 😘
Thank god. Finally have all the answers in one video. Just one question. You said to set it as dark ganache keep it in room temperature for 6-8 hours. As there is dairy product like cream doesn’t it get spoiled? In that case Can we keep that it fridge? Then after taking it out from the fridge what will we need to do to start icing??
Hey, lovely video.❤️ Any idea what brands sell dairy creams in India ? Can we use amul fresh cream ? Because I always find rich and tropolite which are non dairy And yes would love to watch ganache with other chocolates. Thanks a lot 😊
Hello, i am from Paris and I want to thank you because your video is the more clear I saw. Your explanations are the best ones I heard, so many thanks. Thank to your video I will try :-). I hope my english is good enough to be understood ☺️. Long life to your chanel 🙂
Hello mam very important and perfect ganache receipe you have uploaded thank you and happy to tell you that today I made a chocolate cake with the chocolate ganache receipe with that peanut texture and was wonderful experience cake look yummy and beautiful too.. Thanks a lot once again.
Very nice recipe. How do you make your ganache so shiny? The one you left overnight...? I used chocolate blocks before. But it came out super matte color. How much % cocoa is in your dark chocolate? Thank you. 😊🥰
Explained so nicely.. I hav doubt whn I make ganache n keep in refrigerator overnight n use next day over a cake It soons get melt n texture of decoratiing doesn't turned out well.. It get liquidy evn after using ratio u mentioned
Thank u so much it was very much informative I was scrolling all the videos but didn't find what I wanted.. U explained so well.. Keep the good work going ... Good luck
Very nice u Hve shown. But one question u once melt the chocolate and pour a hot milk. Then u dividede into two parts. In which u put cream. And on other u simply kept for sometime. Am rht Mam. I will try this.
Best video till today... You made me learn what I wanted... Thanx dear... But ya plz teach same stuff from white chocolate... Really needed... And if possible with callebaut ..... And video on callebaut for cakes and not chocolate
