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The History of Ganache

Updated July 19, 2017

Ganache is a mixture of chocolate and cream, and its origins have been debated by culinary historians. They agree that it was invented around 1850, but some contend that the Swiss developed it while others argue that it was created at the Parisian Patisserie Siravdin (References 1). Beyond these brief facts, further knowledge is difficult to find about its specific history.

Detailed Definition

The basic ingredients are melted chocolate (dark or milk) and double cream. One can add butter or sugar as well. Other additions can be made, such as extracts (i.e. vanilla or almond) or liqueurs. A chef may alter the density of the ganache by tinkering with the ratio of chocolate to cream (References 2). Ganache has a variety of uses, and depending on the temperature and density of the ganache, it can achieve multiple forms.

Uses for Ganache - Warm

Warm ganache can be drizzled over a cake to create a glaze. It can also serve as a filling in a warm cake, such as a molten lava cake.

Uses of Ganache - Cold

Cold, dense ganache can be moulded into truffles. Creamy and cold ganache can be whipped into a frosting or a filling.

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About the Author

Michelle Parke began writing and editing in 1997. She has been published in the "Studies in Popular Culture." Parke holds a Master of Arts in English from Roosevelt University, and is currently writing her dissertation for a Doctor of Philosophy in English from Michigan State University.