Ganache is a French word used to describe a smooth mixture of chocolate and cream.
Boiled cream melts the chocolate and the mixture is cooled to a deliciously rich and smooth consistency, perfect for use as a coating or filling for cakes, pastries, filled chocolates, chocolate truffles and other desserts.
The origins of ganache are debatable but it is believed to have been invented around 1850.
Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.
Pronunciation: gah NAHSH
