Ganache 4 Articles

by Sheila Watson

Fall in love with Chocolate Ganache! Here is one of the most delicious and versatile recipes ever created. This confection can be used as a glaze poured over any cake or pastry or can be allowed to harden and used to ...read more

by Marye Audet

There is some disagreement as to whether ganache originated in France or Switzerland. We do know that by the mid 1800's ganache was increasingly being used in fine European kitchens to add the final touch of luxury to we...read more

by Jeanine L.

Ganache Is anything more alluring than the shine of a chocolate raspberry torte enrobed in a sensual dark chocolate glaze? Can anything be as provocative as a velvety smooth chocolate truffle slowly melting on your tong...read more

by Russ Matthews

Ganache is really a catch-all term for chocolate cut with either butter, cream or both. The ratio of chocolate to milk product can go from as low as 1:1, in the case of a stiff ganache for use in truffles, to as much as 1...read more