What is a ganache ? something to do with chocolate?!
Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream. 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.
To make ganache hot cream is poured over chopped chocolate and the mixture is stirred until velvety smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.
A general guideline for making ganache. To make a glaze or coating: 1 part cream to 3 parts chocolate. To make a truffle filling: 1 part cream to 2 parts chocolate. To make a light filling: 1 part cream to 1 part chocolate. Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.
Answers: n. A rich icing made of chocolate and cream heated and stirred together, used also as a filling, as for cakes or pastry.
Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream. 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.
To make ganache hot cream is poured over chopped chocolate and the mixture is stirred until velvety smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.
A general guideline for making ganache. To make a glaze or coating: 1 part cream to 3 parts chocolate. To make a truffle filling: 1 part cream to 2 parts chocolate. To make a light filling: 1 part cream to 1 part chocolate. Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.
hmmmmmmmmmm fat cat!:-))
Ganache is like a potato pasta thing [usually shaped like a small ball]. It's pretty good in white cheddar and such.
Ganache is the ancient Thai practice of basket weaving using 2 people and an instrument called a ganachi oko.
It is a French term/technique for a pourable chocolate icing.
Equal amounts heavy cream, and chocolate, such as semi-sweet (chocolate) chips. In sauce pan, bring cream to boil, add chips, turn on low, melting chips. Stir continually until thickened. May boil few seconds, but no more. Add 1/2 t or more vanilla or almond extract. Keep stirring until ready to use to keep from setting or skinning. Pour over choco cake or brownie, even ice cookies with it when it begins to cool. Put in plastic bag when warm and snip tip. Squeeze over pretzels, logs or hearts, cookies...whatever!
Ganache (pronounced /g??nɑ??/, from the French word for "jowl"[1]) is an an icing or filling for pastries, made from chocolate and heavy cream. Its origins date to around 1850, where it may have been invented in Switzerland or in France.[2]
Ganache is normally made by boiling heavy cream, then pouring it over chopped, dark chocolate. The mixture is stirred or blended until smooth, and can be enhanced with liqueurs or extracts.
Ganache can also be used in filled chocolates, chocolate truffles, and other desserts. Depending on the intended usage of the ganache, the proportions of chocolate to cream can vary. Typically, a ganache is equal parts chocolate and cream; this is used for filling cakes. For a chocolate truffle base, twice as much chocolate as cream is used. For making a glaze, one should use three times as much chocolate as cream.
That cat is fat.
I don't think you need to feed him more chocolate....Dang!
Ganache is haevy cream and chocolate melted together into a cream for cakes etc.
a ganache is a mixture of chocolate and cream. The ratio of chocolate to cream determines the consistency. It can be used to make anything from truffles to a chocolate coating for cake that is poured on as a liquid and then firms up.
Its an Italina noodle made with potato and flour!!
Do you remember Gary Ganu? Well Ganache is his cousin :o)
Ganache is chocolate and cream and flavoring mixed together. It can be shaped into balls (truffles) or poured over a cake. Heat the cream ,pour over chocolate, stir till chocolate melted and add favorite flavoring.