with approximately equal weights of cream
and chocolate. A firm ganache, more suitable
for holding a shape and with a stronger
chocolate flavor, is made with two parts
chocolate for every one of cream. To make
ganache, the cream is scalded and the
chocolate melted into it to form a complex
combination of an emulsion and a suspension
(p. 818). The continuous phase of this
mixture, the portion that permeates it, is a
syrup made from the cream’s water and the
chocolate’s sugar. Suspended in the syrup are
the milk fat globules from the cream, and
cocoa butter droplets and solid cocoa particles
from the chocolate.
Food Words: Ganache
The word ganache is French, and before it
was applied to a mixture of chocolate and
cream, it meant “cushion.” The
confectioner’s ganache is indeed a kind of
melting cushion for the mouth, soft and