Ganache ( or ; ) is a
glaze,
icing,
sauce
In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ...
, or
filling for
pastries, made from
chocolate
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods.
Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocesse ...
and
cream.
In the broad sense of the term, ganache is an
emulsion
An emulsion is a mixture of two or more liquids that are normally Miscibility, immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloi ...
between (melted) solid chocolate (which is made with
cocoa butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible Vegetable oil, fat extracted from the cocoa bean (''Theobroma cacao''). It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter h ...
, the fat phase) and a water-based ingredient, which can be cream, milk or fruit pulp. They have a smooth and shiny appearance.
Depending on the ratio of cocoa butter and water in the finished product, ganache can be either semi-solid or liquid at room temperature, which allows its usage in a wide diversity of desserts and confectionery items.
Preparation
Ganache is a chocolate preparation containing cream. The ratio between these ingredients varies across preparations depending on the final purpose of the ganache: more chocolate than cream will produce a relatively hard ganache appropriate for icing or filling foods, while increasing the ratio makes a "heavy" ganache, appropriate for making
truffles.
In preparing a ganache, cream and sometimes butter are heated. If the ganache is being infused with flavorings such as herbs or a tea, they are added to the boiling cream and left to steep for several minutes. After this, liquid is added to bring the ganache to its pre-boiling volume. The heated cream is added to chocolate, left to stand for a few minutes, and then stirred to combine. Finally,
liqueurs
This is a list of liqueurs brands. Liqueurs are alcoholic beverages that are bottled with added sugar and have added flavours that are usually derived from fruits, herbs, or nuts. Liqueurs are distinct from Eau de vie, eaux-de-vie, fruit brandy, ...
or flavored pastes are sometimes added.
History
According to Saglio et al, ganache was created accidentally in 1850s France when water was spilled on chocolate.
Ganache or ''crème ganache'' was originally a kind of
chocolate truffle
A chocolate truffle is a French chocolate confectionery traditionally made with a chocolate ganache center and coated in cocoa powder, coconut, or chopped nuts. A chocolate truffle is handrolled into a spherical or ball shape. The name der ...
introduced by the Paris playwright-turned-confectioner
Paul Siraudin, and first documented in 1869. Siraudin named the sweet after a popular
Vaudeville
Vaudeville (; ) is a theatrical genre of variety entertainment which began in France in the middle of the 19th century. A ''vaudeville'' was originally a comedy without psychological or moral intentions, based on a comical situation: a drama ...
comedy debuted in that year by his contemporary
Victorien Sardou called ''Les Ganaches'' ("The Chumps").
['']Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the principal historical dictionary of the English language, published by Oxford University Press (OUP), a University of Oxford publishing house. The dictionary, which published its first editio ...
'' 3rd edition online, 2015
''s.v.''
[
]
Ganache-like sweets have probably been made earlier. An example being the German confectioner
Jordan & Timaeus, who sold chocolate combining cocoa paste, sugar and fresh milk in 1839 in
Dresden
Dresden (; ; Upper Saxon German, Upper Saxon: ''Dräsdn''; , ) is the capital city of the States of Germany, German state of Saxony and its second most populous city after Leipzig. It is the List of cities in Germany by population, 12th most p ...
.
The manufacture of ganache is unregulated, and has been the subject of little academic attention.
Gallery
File:Blueberry Papaya Cucumber Juice and Chocolate Cake with Ganache 1.jpg, Ganache being poured atop a cake
File:PBfudge ganache.jpg, Peanut butter
Peanut butter is a food Paste (food), paste or Spread (food), spread made from Grinding (abrasive cutting), ground, dry roasting, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, ...
fudge covered in ganache
File:Chocolate cake with ganache frosting.jpg, A chocolate cake with ganache frosting
File:Ganache.ogg, A video of making ganache
File:00 Ganaché de chocolate.jpg, Shiny appearance of ganache
See also
*
Enrobing — a chocolate coating process
*
Chocolate tempering
References
External links
*
{{DEFAULTSORT:Ganache
Chocolate
Food ingredients
French cuisine
Articles containing video clips
Creamy dishes