- Ganache
Ganache (pronEng|gəˈnɑːʃ, from the French word for "jowl" ["Merriam-Webster Online",
December 31 2007 [http://www.m-w.com/dictionary/Ganache] ] ) refers to a variety of icing, fillings for pastries, and glazes [cite book
last = Rombauer
first = Irma S.
authorlink =
coauthors = Marion Rombauer Becker, Ethan Becker
title = Joy of Cooking
publisher = Scribner
date = 2006
location = New York
pages = 795
url =
doi =
id =
isbn = 0-7432-4626-8] . It is typically made fromchocolate andcream . Its origins date to around 1850, when it may have been invented inSwitzerland or inFrance . [cite web |url=http://www.joyofbaking.com/ganache.html |title=Ganache |author=Jaworski, Stephanie |publisher=JoyofBaking.com |accessdate=2007-09-27]Ganache is normally made by heating heavy cream, then pouring it over chopped, dark chocolate. The mixture is stirred or blended until smooth, and can be enhanced with
liqueurs orextracts . Depending on the kind of chocolate used, cream should be adjusted to reach desired consistency.Ganache can also be used in filled chocolates,
chocolate truffle s, and otherdessert s. The portions of chocolate to cream vary depending on the intended usage of the ganache. Typically, a ganache is equal parts chocolate and cream; this is used for filling cakes. For a chocolate truffle base, twice as much chocolate as cream is used. For making a glaze, one should use three times as much chocolate as cream. Ganache can also be allowed to cool and whipped to increased volume and then spread to cover acake .Ganache is said to originate from a culinary accident, whereby a chocolatier's apprentice spilled cream in the chocolate he was melting. The chef called the apprentice 'Ganache', a word meaning, figuratively, 'fool'. The result was delicious, and the name stuck.
References
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