In cookery, what are the two ingredients of ganache?
Ganache Ganache Ganache (; ) is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first and pouring it over the chocolate second. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is generally added to give the ganache a shiny appearance and smooth texture. Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate
Ganache is generally preferred to make a creamier, thicker ganache. This pairs well with a dark chocolate between 60-82%. If the chocolate should seize while being mixed with the warm cream, adding tablespoon by tablespoon of hot water to the mixture can remedy the problem. Ganache or "crème ganache" was originally a kind of chocolate truffle introduced by the Paris confectioner Maison Siraudin in about 1862 and first documented in 1869. It was named after a popular vaudeville comedy by Victorien Sardou, "Les Ganaches" ("The Chumps") (1862). Ganache Ganache (; ) is a glaze, icing, sauce, or filling for pastries made