{{short description|Coating or filling made from chocolate and cream}} {{Infobox food | name = Ganache | image = 00 Ganaché de chocolate.jpg | caption = Chocolate ganache being poured into a bowl | alternate_name = | country = France | region = | creator = | course = | type = Chocolate | served = | main_ingredient = Dark semi-sweet chocolate, cream | variations = | calories = | other = }}
'''Ganache''' ({{IPAc-en|UK|ɡ|ə|ˈ|n|æ|ʃ}}, {{IPAc-en|US|ɡ|ə|ˈ|n|ɑː|ʃ}};<ref>[http://www.m-w.com/dictionary/Ganache "Ganache"]. ''Merriam-Webster Online'', accessed 27 July 2023</ref> {{IPA|fr|ɡanaʃ|lang}}) is a glaze, icing, sauce, or filling for pastries and other sugar confectionery that is made from chocolate and cream.<ref>{{cite book | last = Rombauer | first = Irma S. | author2 = Marion Rombauer Becker | author3 = Ethan Becker | title = Joy of Cooking | publisher = Scribner | year = 2006 | location = New York | url = https://archive.org/details/joyofcooking00romb_0/page/795 | doi = | id = | isbn = 0-7432-4626-8 | page = [https://archive.org/details/joyofcooking00romb_0/page/795 795] | url-access = registration | access-date=27 July 2023 }}</ref>
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.<ref>{{cite book | url=https://books.google.com/books?id=zx_5DwAAQBAJ | title=La pâtisserie de référence | publisher=Editions BPI | author1= Zeiher, Pierre | author2=Truchelut, Jean-Michel | year=2020 | pages=301| isbn=978-2-85708-905-6 }}</ref> It has a smooth and shiny appearance.<ref name=":1">{{Cite book |last=The Culinary Institute of America |author-link=The Culinary Institute of America |title=The Professional Chef |publisher=Wiley |year=2011 |isbn=978-0-470-42 135-2 |edition=9th |location=Hoboken, New Jersey |page=1114}}</ref> 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.<ref>{{cite news | url=https://www.mykitchenchannel.com/article/science-chocolate-ganache | title=La science de la ganache au chocolat | work=Fine Cooking | date=May 2019 | accessdate=13 June 2024 | author1=Schloss, Andrew | author2=Joachim, David}}</ref>
== Preparation == Ganache is a chocolate preparation containing whipping cream, or some other liquid.
* Cream-based ganache: a common approach. * Butter ganache: More common in Europe, this is made with warm, tempered chocolate and softened butter.<ref name=":2">{{Cite book |last=Notter |first=Ewald |url=https://www.google.com/books/edition/The_Art_of_the_Chocolatier/WGNRDwAAQBAJ?hl=en&gbpv=1&pg=PA111&printsec=frontcover |title=The Art of the Chocolatier: From Classic Confections to Sensational Showpieces |date=2011-01-18 |publisher=John Wiley & Sons |isbn=978-0-470-39884-5 |pages=111–114 |language=en}}</ref> * Fruit ganache: Uses fruit purée as the liquid, often with equal parts butter. It was traditionally stabilized with egg yolks, though invert sugar and apple pectin may be used.<ref name=":2" />
alt=A puddle of white chocolate ganache on a red plate|thumb|A thin white chocolate ganache. The ratio depends on how the ganache will be used. The ratio between these ingredients varies, depending on the ingredients used and the preferred final consistency. A 1:1 ratio (i.e., equal weights of dark chocolate and cream) will produce a relatively hard ganache appropriate for icing or filling foods. More chocolate makes a "heavy" ganache, appropriate for making truffles; more liquid makes a thinner, "pourable" ganache that is more easily whipped.<ref name=":1" /><ref>{{Cite web |title=Sweet Technique: Chocolate Ganache {{!}} Institute of Culinary Education |url=https://www.ice.edu/blog/sweet-technique-chocolate-ganache |access-date=2025-12-15 |website=www.ice.edu}}</ref> A heavy ganache can require twice as much dark chocolate as cream by weight, or 2.5 times as much milk chocolate or white chocolate.<ref name=":2" /> Similar ratios apply when making butter-based ganache, which uses unsalted butter instead of cream.<ref name=":2" />
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 hot (not boiling<ref>{{Cite web |title=How to make ganache |url=https://www.kingarthurbaking.com/blog/2019/02/13/how-to-make-ganache |access-date=2026-04-17 |website=King Arthur Baking |language=en}}</ref>) cream and left to steep for several minutes. The hot cream is added to chocolate, left to stand for a few minutes so the heat from the cream can melt the chocolate, and then stirred to combine.<ref name=":2" />
Finally, liqueurs or flavored pastes are sometimes added at the end.<ref name=":1" /> If liqueurs are added, then the amount of chocolate in the ganache must be increased proportionally to compensate for the added liquid (e.g., 100 grams of chocolate for 100 grams of liqueur, if a 1:1 ratio is being used).<ref name=":2" /> Other flavorings, such as nuts, may also be added at the end.<ref name=":2" /><gallery class="center" widths="200" heights="145" mode="packed" caption="Different uses of ganache"> File:Blueberry Papaya Cucumber Juice and Chocolate Cake with Ganache 1.jpg|Ganache being poured atop a cake File:PBfudge ganache.jpg|Peanut butter fudge covered in ganache File:Chocolate cake with ganache frosting.jpg|A chocolate cake with ganache frosting File:Whipped Chocolate Ganache Cake - Home - Goa - IMG-20210104-WA0002 (cropped).jpg|Whipped chocolate ganache on the side of the cake File:Ganache.ogg|A video of making ganache </gallery> == History == Ganache was said to have been created accidentally in the 1850s in Paris at a confectionary shop owned by Paul Siraudin, after an apprentice spilled cream on chocolate, prompting his master to call him "ganache" (meaning "idiot").<ref>{{Cite book |title=Tout sur le Chocolat (Sciences Humaines) |publisher=Odile Jacob |year=2009 |isbn=978-2738193919 |language=fr}}</ref><ref name=":0">{{Cite journal |last1=Saglio |first1=Aurelie |last2=Bourgeay |first2=Julien |last3=Socrate |first3=Romain |last4=Canette |first4=Alexis |last5=Cuvelier |first5=Gerard |date=October 2018 |title=Understanding the structure of ganache: Link between composition and texture |url=https://www.sciencedirect.com/science/article/abs/pii/S1878450X17301373 |journal=International Journal of Gastronomy and Food Science |volume=13 |pages=29–37|doi=10.1016/j.ijgfs.2018.05.003 |s2cid=139756329 |access-date=27 July 2023 |url-access=subscription }}</ref> Ganache or ''crème ganache'' was originally sold as a kind of chocolate truffle.<ref>'Jeanne', "Correspondance: Jeanne à Florence", ''Journal des Demoiselles'' '''37''':[https://books.google.com/books?id=nlwEAAAAYAAJ&pg=PA27 27] (1869)</ref> Siraudin named the sweet after a popular Vaudeville comedy debuted in that year by his contemporary Victorien Sardou called ''Les Ganaches'' ("The Chumps").<ref name='oed'>''Oxford English Dictionary'' 3rd edition online, 2015, [http://www.oed.com/view/Entry/34745620 ''s.v.''] </ref><ref name="Larousse Gastronomique - third English edition - page 488"> {{cite book |title=Larousse Gastronomique |edition=Third English language |year=2009 |publisher=Hamlyn |isbn=978-0-600-62042-6|page=488 }} </ref>
Chocolate desserts similar to ganache have probably been made since the introduction of cocoa to Europe. In his 1693 cookbook ''Le Cuisinier royal et bourgeois'', François Massialot describe a 'crême de chocolat' consisting of milk, egg yolk, cream and chocolate.<ref>{{cite book | url=https://archive.org/details/lecuisinierroyal00mass/page/224/mode/2up?q=chocolat | title=Le Cuisinier royal et bourgeois | author=Massialot, François | year=1693 | pages=223}}</ref><ref>{{cite web | url=https://www.historia.fr/societe-religions/vie-quotidienne/la-querelle-des-cremes-brulees-2068891 | title=La querelle des crèmes brûlées | publisher=Historia | accessdate=7 May 2026 | quote= François Massialot [...] la « crème de chocolat », probablement la première référencée dans un ouvrage culinaire français. |trans-quote=François Massialot [...] the "chocolate cream", probably the first referenced in a French cookbook.}}</ref>
== See also == {{portal|Food}} * Enrobing, a chocolate coating process * Chocolate tempering * Types of chocolate * List of chocolate-covered foods
==References== <references />
==External links== * {{Commons category-inline|Ganache}}
{{Chocolate}} {{French cuisine}}
{{DEFAULTSORT:Ganache}} Category:Chocolate Category:Food ingredients Category:French cuisine Category:Articles containing video clips Category:Creamy dishes