Back كريمة الشوكولاتة Arabic Qanaş Azerbaijani Ганаш (дэсерт) Byelorussian Ganache Catalan Ганаш (десерт) CV Ganache Danish Ganache German Γκανάς Greek Ganache Spanish Ganatxe Basque
 Chocolate ganache being poured into a bowl | |
| Type | Chocolate |
|---|---|
| Place of origin | France |
| Main ingredients | Dark semi-sweet chocolate, cream |
Ganache (/ɡəˈnæʃ/ or /ɡəˈnɑːʃ/;[1] French: [ɡanaʃ]) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.[2]
In the broad sense of the term, ganache is an emulsion between (melted) solid chocolate (which is made with cocoa butter, the fat phase) and a water-based ingredient, which can be cream, milk or fruit pulp.[3] 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.[4]
- ^ "Ganache". Merriam-Webster Online, accessed 27 July 2023
- ^ Rombauer, Irma S.; Marion Rombauer Becker; Ethan Becker (2006). Joy of Cooking. New York: Scribner. p. 795. ISBN 0-7432-4626-8. Retrieved 27 July 2023.
- ^ Zeiher, Pierre; Truchelut, Jean-Michel (2020). La pâtisserie de référence. Editions BPI. p. 301. ISBN 978-2-85708-905-6.
- ^ Schloss, Andrew; Joachim, David (May 2019). "La science de la ganache au chocolat". Fine Cooking. Retrieved 13 June 2024.
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