For Ganache we have terms and definitions in 4 topics. The topics are Candy Making, Chocolate, Food and Wedding.

Ganache (Candy Making)

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.

Ganache (Chocolate)

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.

Ganache (Food)

A rich chocolate icing made of semisweet chocolate and whipping cream that are heated and stirred together until the chocolate has melted. The mixture is cooled until lukewarm and poured over a cake or torte. Ganache soufflé is made from the same base but often includes a tablespoon or so of rum or cognac. When cooled to room temperature, the mixture is whipped to approximately twice its original volume. Whereas ganache is used to glaze cakes, pastries and tortes, ganache soufflé is generally used to fill them.

Ganache (Wedding)

This is a mixture of chocolate and cream, used either to fill or garnish a wedding cake.

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