In Which We Say, Oh Gosh! Ganache!

What do you get when you cross two parts chocolate, two parts cream, and one part butter?'



Five parts awesome. And then a heart attack.

But mostly lots of awesome.

The Joy of Baking.com has this to say about ganache: ‘The origins of ganache are debatable but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.’

Fascinating. But even more fascinating? It’s cream, chocolate, and butter. And shiny. We think that’s really all we need to know.



We never really intended to enter this forbidden city where fat and sugar come together as one, the Land of Ganache. But once we heard about it, its sweet siren song was too much to resist. Plus, it is really fun to make and tastes like angels are dancing on your palate. It combines not only three of our favorite food groups, but also the thrilling process of slowly watching something heat up, dumping it on top of something, waiting, and then (MAGICALLY!) seeing something delicious appear as if out of nowhere!



The addition of this incredible substance to our repertoire takes us into bold new frontiers, in the realms of both glazes, and fillings. These are exciting times. Delicious times. Chocolate filled and covered times.



What’s better than ganache? Ga-Nothing.