A smooth mixture of chocolate and cream, often with butter, used as a filling, frosting, or glaze for pastries and desserts. The ratio of chocolate to cream determines its consistency, from pourable glaze to firm truffle centers.
From French 'ganache,' originally meaning 'jowl' or a derogatory term for a fool. The culinary term emerged in the mid-19th century, possibly named by a pastry chef's apprentice who accidentally poured hot cream into chocolate and was called a fool, only to discover the delicious result.
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