Ганаш на СЛИВКАХ ✿ Все ПРОПОРЦИИ ✿ Для НАЧИНКИ ✿ Для ВЫРАВНИВАНИЯ ✿ для МАКАРОНС ✿ для КАПКЕЙКОВ

The video "Ganache on Cream" took a month of my life! But I did it! ))) There is no limit to my happiness! )) I really hope that the video will be useful for you: all proportions on all types of chocolate (and the chocolate is not professional, but ordinary, from the store), whipped, not whipped, for filling in a cake, for leveling, for pasta, for cupcakes. Use, My Good! ))

And I rest ... 🙂 otherwise I fall, even sitting))

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Chocolate - GRAMS: Cream - ML

BITTER CHOCOLATE 1: 1.5 CREAM 33%

Not whipped:
- for pasta
- for filling in cupcakes

Whipped:
- for alignment
- for filling in a cake
- for macarons
- for decorating cupcakes

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DARK CHOCOLATE 1: 1.5 CREAM 33%

Not whipped:
for filling in cupcakes

Whipped:
- for filling in a cake (without heavy toppings)

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DARK CHOCOLATE 1: 1 CREAM 33%

Not whipped:
- for pasta

Whipped:
- for alignment
- for filling in a cake
- for macarons
- for decorating cupcakes

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MILK CHOCOLATE 1.5: 1 CREAM 33%

Not whipped:
- for filling in cupcakes
- for macarons

Whipped:
- for macarons
- for filling in a cake
- for decorating cupcakes

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MILK CHOCOLATE 2: 1 CREAM 33%

Whipped:
- for leveling the cake

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WHITE CHOCOLATE 2: 1 CREAM 33%

Not whipped:
- for filling in cupcakes
- for macarons

Whipped:
- for macarons
- for filling in a cake
- for decorating cupcakes

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WHITE CHOCOLATE 3: 1 CREAM 33%

Not whipped:
- for leveling the cake

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Cocoa and cocoa butter content in the chocolate used:
bitter - 70%
dark - 40%
milk - 25%
white - 20%

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Link to COLORED SMOKES, where I talk about dyeing WHITE GANASH https://youtu.be/Tj_Emn2Te_A