 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 aglaze,icing,sauce, orfilling forpastries, made fromchocolate andcream.[2]
In the broad sense of the term, ganache is anemulsion between (melted) solid chocolate (which is made withcocoa 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]
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 makingtruffles.[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]
According to Saglioet al, ganache was created accidentally in 1850s France when water was spilled on chocolate.[6] Ganache orcrème ganache was originally a kind ofchocolate truffle introduced by the Paris playwright-turned-confectionerPaul Siraudin, and first documented in 1869.[7] Siraudin named the sweet after a popularVaudeville comedy debuted in that year by his contemporaryVictorien Sardou calledLes Ganaches ("The Chumps").[8][9]
Ganache-like sweets were probably made earlier. An example is the German confectionerJordan & Timaeus, who sold chocolate combining cocoa paste, sugar and fresh milk in 1839 inDresden.[10]
The manufacture of ganache is unregulated, and has been the subject of little academic attention.[6]
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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