Ganache

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ganache is a high-moisture center that contributes water to any hygroscopic element that it contacts. For this reason it should not be coupled with hygroscopic inclusions like cereals, farinaceous products, or bits of toffee and should only be used with hygroscopic centers if a layer of fat intervenes. Ganache can be easily paired with other high-moisture centers such as marzipan, in which the free-water levels are nearly equal. Ganache cannot tolerate heat without coming out of temper, thus ruining its texture; any centers that are hot when deposited must be applied and allowed to cool before they are layered with ganache.