كناش الشكلاطة لكلاسيكي الوصفة المتالية والقوام الي تتقلبي عليه😍

400g chocolate (60% or 55% cocoa) 400g heavy cream 100g glucose or honey 50g butter A pinch of salt 1 sachet vanilla sugar 2 tablespoons powdered milk (optional) Chop 400g of chocolate into small cubes. In a saucepan: 400g heavy cream + 2 tablespoons powdered milk (optional) + 100g glucose/honey + a pinch of salt. Heat until it starts to bubble around the edges and the glucose dissolves. Do not let it boil vigorously. Pour the hot cream over the chocolate all at once. Let it sit for 2 minutes without stirring. Milk chocolate is delicate and needs time to melt. Mix it in from the center with a spatula using small circular motions. You will see the ganache become shiny and thick in the center and expand. Do not stir too vigorously to avoid incorporating air. The butter last. Once the ganache has cooled to 35°C (warm, not hot), add the butter cubes. Mix until completely melted. The rest: Cover with cling film that touches the ganache to prevent a skin from forming. Leave it at room temperature until it thickens to a consistency similar to Nutella. #cakedesign #recipes #ganachecake #video #youtube #explorepage #chocolate ganache