Chef Yash’s Flavor Lab

28/02/2026

The dish reflects creativity, elegance, and the spirit of sharing sweets during Eid celebrations.

19/02/2026

07/02/2026

“Inspired by winter forests, this log cake blends nature, detail, and craftsmanship into a delicious piece of edible art.”

29/01/2026

A little forest fantasy on a plate 🍄
Silky chocolate dome, soft cake beneath—simple, elegant, and irresistibly delicious

27/01/2026

DARK CHOCOLATE GANACHE

Best for: Fillings, frosting, drip, truffles
Chocolate: 60–70% cocoa

Standard Ratio (Filling / Frosting)
• Dark chocolate – 200 g
• Fresh cream (35%) – 200 ml
• Butter (optional, for shine) – 20 g

Method
1. Finely chop chocolate.
2. Heat cream until just steaming (not boiling).
3. Pour over chocolate. Rest 1 minute.
4. Stir from center until smooth.
5. Add butter if using.

Texture Adjustments
• Drip ganache: 200 g chocolate : 240 ml cream
• Truffle ganache: 200 g chocolate : 140 ml cream

MILK CHOCOLATE GANACHE

Best for: Layer cakes, mousse, fillings
Chocolate: 35–45% cocoa

Standard Ratio
• Milk chocolate – 300 g
• Fresh cream – 200 ml
• Butter – 15 g (optional)

Method
1. Heat cream gently.
2. Pour over chopped milk chocolate.
3. Stir until glossy.
4. Add butter if desired.

Milk chocolate is sweeter — less cream = better structure.

WHITE CHOCOLATE GANACHE

Best for: Drips, frosting, fruit pairings
Chocolate: Real cocoa butter white chocolate

Standard Ratio
• White chocolate – 300 g
• Fresh cream – 120 ml
• Butter – 10 g (optional)

Method
1. Heat cream gently (do NOT boil).
2. Pour over chopped white chocolate.
3. Stir slowly until smooth.
4. Add butter if needed.

Overheating white chocolate causes separation.

25/01/2026

Chocolate art is a refined craft that combines technique, creativity, and culinary discipline to create visual and edible masterpieces.