Ganache

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Ganache
PBfudge ganache.jpg
Peanut butter fudge covered in ganache
Place of origin France
Main ingredient(s) Dark semi-sweet chocolate, cream

Ganache (/ɡəˈnɑːʃ/; from the French word for "jowl")[1] is a glaze, icing, sauce, or filling for pastries made from chocolate and cream.[2]

A video of making ganache

Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.

Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable.

See also[edit]

References[edit]

  1. ^ Merriam-Webster Online, December 31, 2007
  2. ^ Rombauer, Irma S.; Marion Rombauer Becker, Ethan Becker (2006). Joy of Cooking. New York: Scribner. p. 795. ISBN 0-7432-4626-8. 

External links[edit]

  • Media related to Ganache at Wikimedia Commons