Ganache (ʃ; from the French word for `jowl`) is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is traditionally added to ..
Found on http://en.wikipedia.org/wiki/Ganache
A rich mixture of semisweet chocolate and boiling cream, stirred until smooth. The proportions of chocolate to cream may vary, and the resulting ganache may be used as a cake glaze, or beaten until fluffy and used as a filling or base for truffles and other chocolate confections.
Found on http://www.chowbaby.com/10_2000/glossary/glossary.html?synchpage=11&Z=75017
(ger-NASH) A mixture of chocolate and cream, with a velvety smooth texture. Created when a nineteenth century apprentice knocked some cream into a tub of chocolate. His boss called him 'un ganache' - an imbecile!
Found on http://www.hotelchocolat.co.uk/Chocolat-Glossary-ACHOCOLATE_GLOSSARY/
A chocolate filling or coating made with chocolate, egg yolks and heavy cream. Most often used as a filling for truffles and coating for cakes such as Boston Cream Pie.
Found on http://www.goodcooking.com/winedefs.html
A Ganache is a rich, silky chocolate mixture made by combining chopped semisweet chocolate and boiling cream and stirring until smooth. (Sometimes butter can also be added) The proportions of chocolate to cream vary, depending on the use of the ganache and can be flavored with fruits spices and different liquors. The result is a harmonious balance
Found on http://www.chocolatesource.com/glossary/index.asp
Ganache is used to glaze cakes, or can be beaten until fluffy to use as fillings for truffles and other candies. It is made by mixing chopped semi-sweet chocolate with boiling cream, then stirring until smooth.
Found on http://www.encyclo.co.uk/local/21710
A sweet, rich chocolate, denser than mousse but less dense than fudge. It is made by pouring hot cream over chocolate and beating it with a wooden spoon until the mixture is glossy and smooth, and will soften in very humid weather.
Found on http://www.wrenscottage.com/kitchen/glossary.php
(gahn-AHSH) - Ganache is a rich chocolate mixture made by combining chopped semisweet chocolate and boiling cream and then stirring until smooth. The proportions of chocolate to cream can vary, and the resulting ganache can be used as a cake glaze or beaten until fluffy and used as a filling or as the base for truffles and other chocolate confecti.
Found on http://whatscookingamerica.net/Glossary/G.htm
A rich chocolate filling or coating made with chocolate, white vegetable fat and possibly double cream. It can coat cakes or cookies, and be used as a filling for truffles.
Found on http://www.oetker.co.uk/oetker_uk/frequently_asked_questions/baking_glossar
(ga-NASH) A mixture of chocolate and cream, with a velvety smooth texture, the filling of a truffle. Allegedly created when a nineteenth century apprentice knocked some cream into a tub of chocolate. His boss called him 'un ganache' - an imbecile!
Found on http://www.hotelchocolat.com/uk/about/glossary
A mixture of chocolate and cream that is used as the center for truffles, filling for cakes and tarts, and can be liquid enough to be used as a glaze. It is often flavored with liqueurs and extracts.
Found on http://cocoasymposium.com/chocolate-glossary/
Chocolate and cream are slowly heated up and stirred to a glossy sheen. When cooled slightly, ganache can be poured over cakes and other delicacies. When chilled, it is used to make truffle.
Found on http://www.chocolatebark.com/chocolate-fun/chocolate-glossary.html
A rich icing made of chocolate and cream heated and stirred together.
Found on http://www.fanniemay.com/chocolate-glossary
a smooth preparation of chocolate melted with cream and/or butter. It is used in filled chocolates and chocolate tarts in particular.
Found on http://chocolateandzucchini.com/french-english-food-glossary/
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