And it's still dripping .
So just wait a little bit .
It will sit .
Hello .
My name is Cecilia and welcome to my channel today .
I'm gonna give you a lot of easy tips on how to make chocolate ganache .
It's one of the really useful things that you can use to feel cakes .
If you make it nice and thick , it's gonna be velvety , chocolatey and I'm gonna give you tips on how to make it into different flavors .
And if you make it nice and thin , you can turn it into chocolate drips , the kind of drip cake that you see that it's all over town right now .
It's so trendy .
So let's get started .
First of all , we're gonna heat up the cream and we're gonna use the same cream to make the drip and the gnash that goes inside the ceiling of the cake .
So whenever you use cream , a really good tip is microwave the last little bit for about 10 seconds and you'll be able to get most of it out because it's nice and liquid out .
Another tip is always surf .
It's really important to get the temperature .
Even a really cool tip with making gana is you can flavor it with a tablespoon or a teaspoon of anything you want from liquor like patron or , or you can put herbs in there like mint and it will give you a nice chocolate mint flavor .
My next tip is really important .
Never ever walk away from hot cream because it can overflow and it'll make your kitchen a big mess right now .
It's gonna go up really quickly .
Yeah .
So yeah , we wanna turn it off now for ash , you'll know that your cream is ready when the bubble starts to form and it starts to grow really quickly .
Turn the heat off straight away and pour into the chocolate .
So because I have 100 and 50 g of chocolate and I wanna do a 2 to 1 ratio .
I want about 70 g , 75 g of cream .
Whereas this ash the one fourth the cake , there's a lot of chocolate there .
It's like 1.5 kg .
So you just give it a moment to rest .
The chocolate will start to take on the heat and it'll start melting .
My next tip is whenever you're stirring and your hands getting tired , move your hand right close to the bottom because it gives you more talk and therefore your hands has a little bit more grip you using your arm to stir rather than just your wrist .
Mhm And this is why you wanna see it .
Yes .
Now to finish off .
This gala .
We're gonna add in a bit of butter and a bit of salt .
Wait , let's go to now .
Well , that's cooling off .
We can make this any color we want .
Ok , I've got pink .
Perfect .
We're making a drip for a cake .
You can use a piping bag or one of these bottles .
This is pretty handy .
Um , but I'm used to piping bag .
So that's what I'm gonna use to fill a piping bag .
You pull it over like a sleeve and then you use this section .
Can you see it ?
I think you can see you can use this section of your hand to clean your spatula or whatever you're using to peel it up .
So pretty happy with it , it feels like um body temperature and you can see that it glides down quite nicely .
So you can imagine that's gonna be the same effect ia a kick .
So check it out by holding on to this and pull this up and then tie it if you want .
Ok .
Had a small tip , a small one and test it out on your container looks pretty good .
The idea is not to put your tip over the edge just behind the edge , just a tad at an angle .
So that when you're squeezing , it'll just glide over and make a really smooth drip .
So let's give it a go .
It's nice and chilled .
It's been in the freezer for about 10 , 15 minutes .
Good .
Then we just go around the cake .
See it's so pretty .
Thank you so much for watching .
I hope you have a go at making the chocolate ganache and that the easy tips will help you out .
Stay tuned because in the next video , I'm going to make a cake with the gnash that we have done today and I'm gonna show you how to put one to get together and make it really cool .
So if you haven't already done , so support me by subscribing , turning on the notification liking and sharing my page .
Bye .