Ganache is the quintessential artisan confectionery center: it contains only a few ingredients, requires minimal processing, and can be flavored in a great number of ways.
Ganache has a creamy, smooth texture that melts readily in the mouth, and its short shelf life puts it out of reach of most large manufacturers. In the mind of the public, ganache centers—with truffles being the most prominent example—are nearly synonymous with the work of chocolatiers. The versatility of ganache contributes to its popularity; it may be piped, slabbed, or shell-molded; it may be flavored with liqueurs, purées, or infusions—or simply left as an ungilded blend of chocolate and cream. Ganache may be finished in any style that suits the confectioner, from simple truffles rolled in cocoa powder to layered slabs hand-dipped and finished with transfer sheets. Although it is widely used, ganache is a surprisingly complex system—a combination of fats, liquids, dissolved sugar, and solids that, only when handled correctly, provides exactly the flavor profile and melt-in-the-mouth texture desired.