Checking Chocolate Consistency For Ganache

Video Transcript

"Okay, so now what I'm doing is just constantly stirring the chocolate until it becomes nice and smooth. Sometimes you might feel that maybe I have to add in a little bit more cream so that there's enough cream in there to allow the chocolate to melt and to become smoothe. So what I'm going to do is add in a little bit more cream, because I can actually feel that the chocolate here is a little bit resistant and there may be too much chocolate and maybe perhaps my 1 cup of cream really wasn't quite 1 cup. I'm going to add in a little bit more cream. You can do a little at a time because you can always add more. Once you put it in, you can't take it out so be very careful with that. You just keep stirring until all the chocolate is melted."