“An emulsion, which is a blend of fatty matter and water. The chocolate provides the fatty matter, and the cream, milk, or even fruit pulp provides the water. A ganache must be stable, elastic, and shiny” (quote from Bau reference).
Further, “an emulsion is a colloidal system in which one liquid is dispersed in the form of droplets throughout another liquid with which it cannot evenly mix” (quote from McGee reference).
In the fine chocolate industry, ganache is used as a filling in a molded chocolate bonbon, or scooped into balls to make the classic chocolate truffle or poured into a frame or container to create a slab, then cut into pieces that are enrobed in chocolate.
Próximamente versión en español
Authored by
Pam Williams, Founder and Lead Instructor, Ecole Chocolat
Educator
References
Cooking with Chocolate: Essential Recipes and Techniques, Frédéric Bau (Flammarion, 2011)
On Food and Cooking: The Science and Lore of the Kitchen, Harold McGee (Scribner, 2004)
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