Ganache
| File:00 Ganaché de chocolate.jpg Chocolate ganache being poured into a bowl | |
| Type | Chocolate |
|---|---|
| Place of origin | France |
| Main ingredients | Dark semi-sweet chocolate, cream |
| |
Ganache (UK: /ɡəˈnæʃ/, US: /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] It has a smooth and shiny appearance.[4] 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.[5]
Preparation
[edit | edit source]Ganache is a chocolate preparation containing cream. The ratio between these ingredients varies across preparations depending on the final purpose of the ganache. A 1:1 ratio 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 can then be whipped.[4][6]
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 or flavored pastes are sometimes added.[4]
History
[edit | edit source]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").[7][8] Ganache or crème ganache was originally sold as a kind of chocolate truffle.[9] Siraudin named the sweet after a popular Vaudeville comedy debuted in that year by his contemporary Victorien Sardou called Les Ganaches ("The Chumps").[10][11]
Other ganache-like sweets were probably made earlier. Jordan & Timaeus sold chocolate combining cocoa paste, sugar and fresh milk in 1839 in Dresden.[12]
Gallery
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Ganache being poured atop a cake
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Peanut butter fudge covered in ganache
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A chocolate cake with ganache frosting
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A video of making ganache
See also
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- Enrobing — a chocolate coating process
- Chocolate tempering
References
[edit | edit source]- ^ "Ganache". Merriam-Webster Online, accessed 27 July 2023
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- ^ 'Jeanne', "Correspondance: Jeanne à Florence", Journal des Demoiselles 37:27 (1869)
- ^ Oxford English Dictionary 3rd edition online, 2015, s.v.
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External links
[edit | edit source]- Error creating thumbnail: File missing Media related to Lua error in Module:Commons_link at line 62: attempt to index field 'wikibase' (a nil value). at Wikimedia Commons
