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Ganache
Ganache is the French term for a smooth chocolate-heavy cream batter that is used for fillings of truffles, pastries and cakes as well as an icing. Ganache can be made out of all different kind of chocolates dark, mild and white chocolate couverture (Please refer to couverture)
As an general recipe an equal quantity of chocolate is covered with hot cream and stirred into the smooth ganache. At this stage butter, oil or corn syrup can be added for additional gloss or alternatively the ganache can be flavored with liquors, essences or other flavorings. Different ratios with more chocolate in the ganache are used depending on the usage.
Ganache is very widely used in the Pastry and easy to work with. While the mixture is still warm it is poured over cakes for icings, once cool it becomes spreadable and when refrigerated in can be rolled into truffles or molded as one pleases.
It is a great debate as to the origins of ganache, while some claim ganache was invented in the mid 1800's in Switzerland as an filling for truffles other believe that it was invented in a Patisserie in Paris.
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