Ganache

Ganache
	Chocolate ganache being poured into a bowl
Type	Chocolate
Place of origin	France
Main ingredients	Dark semi-sweet chocolate, cream
	Media: Ganache;

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] They have 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

Ganache is a chocolate preparation containing cream. The ratio between these ingredients varies across preparations depending on the final purpose of the ganache: more chocolate than cream will produce a relatively hard ganache appropriate for icing or filling foods, while increasing the ratio makes a "heavy" ganache, appropriate for making truffles.^[4]

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

According to Saglio et al, ganache was created accidentally in 1850s France when water was spilled on chocolate.^[6] Ganache or crème ganache was originally a kind of chocolate truffle introduced by the Paris playwright-turned-confectioner Paul Siraudin, and first documented in 1869.^[7] Siraudin named the sweet after a popular Vaudeville comedy debuted in that year by his contemporary Victorien Sardou called Les Ganaches ("The Chumps").^[8]^[9]

Ganache-like sweets have probably been made earlier. An example being the German confectioner Jordan & Timaeus, who sold chocolate combining cocoa paste, sugar and fresh milk in 1839 in Dresden.^[10]

The manufacture of ganache is unregulated, and has been the subject of little academic attention.^[6]

Gallery

Ganache being poured atop a cake
Peanut butter fudge covered in ganache
A chocolate cake with ganache frosting
A video of making ganache
Shiny appearance of ganache

References

^ "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.
^ ^a ^b ^c The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: Wiley. p. 1114. ISBN 978-0-470-42 135-2.
^ Schloss, Andrew; Joachim, David (May 2019). "La science de la ganache au chocolat". Fine Cooking. Retrieved 13 June 2024.
^ ^a ^b Saglio, Aurelie; Bourgeay, Julien; Socrate, Romain; Canette, Alexis; Cuvelier, Gerard (October 2018). "Understanding the structure of ganache: Link between composition and texture". International Journal of Gastronomy and Food Science. 13: 29–37. doi:10.1016/j.ijgfs.2018.05.003. S2CID 139756329. Retrieved 27 July 2023.
^ 'Jeanne', "Correspondance: Jeanne à Florence", Journal des Demoiselles 37:27 (1869)
^ Oxford English Dictionary 3rd edition online, 2015, s.v.
^ Larousse Gastronomique (Third English language ed.). Hamlyn. 2009. p. 488. ISBN 978-0-600-62042-6.
^ Mayer, Susann (January 2021). "Rekonstruktion der ersten Milchschokolade gelungen". Technische Universität Dresden. Retrieved 16 June 2023. Die Kakaomasse so fein zu mahlen wie heute war z.B. damals nicht möglich. Milchpulver gab es damals nicht, so wurde Flüssigmilch verwendet. „Bei den ersten Versuchen hatte die Masse eher die Textur eines Kaubonbons. Am Ende sind wir bei 60 Prozent Kakao, 30 Prozent Zucker und 10 Prozent Milch angelangt", erzählt Schneider. [For example, it was not possible to grind the cocoa mass as finely as it is today. There was no powdered milk back then, so liquid milk was used. “In the first attempts, the mass had more the texture of a chewy candy. In the end, we ended up with 60 percent cocoa, 30 percent sugar and 10 percent milk," says Schneider.]

External links

Media related to Ganache at Wikimedia Commons

[1] "Ganache". Merriam-Webster Online, accessed 27 July 2023

[2] 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.

[3] Zeiher, Pierre; Truchelut, Jean-Michel (2020). La pâtisserie de référence. Editions BPI. p. 301. ISBN 978-2-85708-905-6.

[:1-4] The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: Wiley. p. 1114. ISBN 978-0-470-42 135-2.

[5] Schloss, Andrew; Joachim, David (May 2019). "La science de la ganache au chocolat". Fine Cooking. Retrieved 13 June 2024.

[:0-6] Saglio, Aurelie; Bourgeay, Julien; Socrate, Romain; Canette, Alexis; Cuvelier, Gerard (October 2018). "Understanding the structure of ganache: Link between composition and texture". International Journal of Gastronomy and Food Science. 13: 29–37. doi:10.1016/j.ijgfs.2018.05.003. S2CID 139756329. Retrieved 27 July 2023.

[7] 'Jeanne', "Correspondance: Jeanne à Florence", Journal des Demoiselles 37:27 (1869)

[oed-8] Oxford English Dictionary 3rd edition online, 2015, s.v.

[Larousse_Gastronomique_-_third_English_edition_-_page_488-9] Larousse Gastronomique (Third English language ed.). Hamlyn. 2009. p. 488. ISBN 978-0-600-62042-6.

[10] Mayer, Susann (January 2021). "Rekonstruktion der ersten Milchschokolade gelungen". Technische Universität Dresden. Retrieved 16 June 2023. Die Kakaomasse so fein zu mahlen wie heute war z.B. damals nicht möglich. Milchpulver gab es damals nicht, so wurde Flüssigmilch verwendet. „Bei den ersten Versuchen hatte die Masse eher die Textur eines Kaubonbons. Am Ende sind wir bei 60 Prozent Kakao, 30 Prozent Zucker und 10 Prozent Milch angelangt", erzählt Schneider. [For example, it was not possible to grind the cocoa mass as finely as it is today. There was no powdered milk back then, so liquid milk was used. “In the first attempts, the mass had more the texture of a chewy candy. In the end, we ended up with 60 percent cocoa, 30 percent sugar and 10 percent milk," says Schneider.]

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