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Ganache
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<p>Ganache is a <a href="/facts/Glaze_(cooking_technique)/Y148NoLd">glaze</a>, <a href="/facts/Icing_(food)/JPWetW1G">icing</a>, <a href="/facts/Sauce/fJHMb2As">sauce</a>, or <a href="/facts/Filling_(cooking)/nu1TERPq">filling</a> for <a href="/facts/Pastry/TluVcotG">pastries</a>, made from <a href="/facts/Chocolate/4drs8ryf">chocolate</a> and <a href="/facts/Cream/3zSQTkuK">cream</a>. </p><p>In the broad sense of the term, ganache is an <a href="/facts/Emulsion/YMSqSCuH">emulsion</a> between (melted) solid chocolate (which is made with <a href="/facts/Cocoa_butter/QYplogvG">cocoa butter</a>, the fat phase) and a water-based ingredient, which can be cream, milk or fruit pulp. They have a smooth and shiny appearance. Depending on the ratio of cocoa butter and water in the finished product, ganache can be either semi-solid or liquid at room temperature, which allows its usage in a wide diversity of desserts and confectionery items. </p>