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

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. :) ___________________ 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) ________________ basic guidelines for beginners / for this channel -    • BAKING FOR BEGINNERS | guidelines for baki...   ________________ background music Feel Better by Roa Music   / roa_music1031   Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: https://bit.ly/feel-better-roa-music Music promoted by Audio Library    • Feel Better – Roa Music (No Copyright Music)