Ganache is an emulsion, a homogeneous mixture made from two otherwise unmixable products. Another common example of an emulsion is vinaigrette, in which oil and vinegar are combined to make a creamy dressing. The fats in the oil generally do not mix with the water in the vinegar, so if oil is poured into a beaker containing vinegar, the vinegar sinks and the oil rises to the top. However, if the oil is slowly drizzled and whisked vigorously into the vinegar, the result is a creamy blended mixture. In this example, the momentum of stirring breaks the water in the vinegar into smaller molecules, which then become suspended in the fats in the oil. Vinaigrette is a water-in-fat emulsion. In contrast, ganache is a fat-in-water emulsion, made when hot cream combines with chocolate. The heat melts the fats in the chocolate, and careful stirring breaks the fats in the chocolate and the cream into smaller molecules that become suspended in the water of the cream. The resultant mixture is well blended with a high gloss and creamy consistency.