Ganache & Glaze Lab: Gloss, Drip, and Set Mechanics

$34.00

Explore ratios and methods for dark, milk, and white chocolate ganache adapted for filling, frosting, and drip finishes. You will compare hot cream pour-over, emulsifier-first, and immersion blending for bubble-free sheen. A cooling curve module shows when to agitate, rest, and apply for mirror-like results. We detail invert sugar, glucose, and corn syrup roles in […]

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Description

Explore ratios and methods for dark, milk, and white chocolate ganache adapted for filling, frosting, and drip finishes. You will compare hot cream pour-over, emulsifier-first, and immersion blending for bubble-free sheen. A cooling curve module shows when to agitate, rest, and apply for mirror-like results. We detail invert sugar, glucose, and corn syrup roles in elasticity and slice quality. You will test drip viscosity on chilled cakes and learn temperature windows for perfect edges. Coloring white chocolate safely covers oil-dispersible pigments and titanium dioxide alternatives. We include water-ganache and vegan coconut variants with shelf-life notes. Troubleshooting covers seized chocolate, split emulsions, and bloom prevention in storage. Decoration drills practice feathering, marbling, and two-tone drip control. Graduate with predictable, camera-ready finishes that stay glossy and cut clean.

Video labs + ratio charts + troubleshooting atlas + decoration drills

2.5 hours

Ganache ratios, emulsions, cooling curves, viscosity control, coloring, vegan variants, storage management.

Creators seeking flawless drip cakes, glossy glazes, and versatile chocolate fillings.