Ganache: Difference between revisions
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'''Ganache''' is a [[French language|French]] word (literally translated as "fool") for a mixture of [[chocolate]] and [[dairy (food)|dairy]]. Ganache is used as an [[icing (food)|icing]] or filling for [[pastry|pastries]], filled chocolates, [[chocolate truffle]]s, and other [[dessert]]s. Its origins date to around 1850, possibly invented in [[Switzerland]] or in [[France]].[http://www.joyofbaking.com/ganache.html] |
'''Ganache''' is a [[French language|French]] word (literally translated as "fool") for a mixture of [[chocolate]] and [[dairy (food)|dairy]] ([[milk]], [[butter]], [[heavy cream]], etc). Ganache is used as an [[icing (food)|icing]] or filling for [[pastry|pastries]], filled chocolates, [[chocolate truffle]]s, and other [[dessert]]s. Its origins date to around 1850, possibly invented in [[Switzerland]] or in [[France]].[http://www.joyofbaking.com/ganache.html] |
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Ganache is normally made by boiling heavy cream, then pouring it over chopped (bitter) chocolate. The mixture is stirred or blended until smooth. Ganache can be enhanced with [[liqueurs]] or [[extracts]]. |
Ganache is normally made by boiling heavy cream, then pouring it over chopped (bitter) chocolate. The mixture is stirred or blended until smooth. Ganache can be enhanced with [[liqueurs]] or [[extracts]]. |
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Revision as of 21:44, 28 July 2007
Ganache is a French word (literally translated as "fool") for a mixture of chocolate and dairy (milk, butter, heavy cream, etc). Ganache is used as an icing or filling for pastries, filled chocolates, chocolate truffles, and other desserts. Its origins date to around 1850, possibly invented in Switzerland or in France.[1]
Ganache is normally made by boiling heavy cream, then pouring it over chopped (bitter) chocolate. The mixture is stirred or blended until smooth. Ganache can be enhanced with liqueurs or extracts.
Depending on the intended usage of the ganache, the proportions of chocolate to cream can vary. Typically, a ganache is equal parts chocolate and cream; this is used for filling cakes. For a chocolate truffle base, a ratio of 2:1 (chocolate to cream) is used. For making a glaze, the ratio is 3:1.
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