Dark chocolate ganache

About

Chocolate and warm cream emulsified into a glossy paste for glazes, fillings, and truffles. Ratio shifts texture from pourable to pipeable.

History Unverified

Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.

Ganache is standard modern pastry vocabulary. Origin anecdotes are not repeated as fact in this entry.

Sources

• General chocolate-pastry teaching

Skill ladder

• L1 Dark chocolate ganache · this page
• L2 Emulsified dark ganache
• L3 Tempered dark ganache

Uses

• Tempered dark chocolate 200 g
• Heavy cream 200 g

Preparations used

• Tempered dark chocolate

Used in

• Chocolate mousse dish
• Advanced Chocolate mousse dish
• Classic Chocolate mousse dish
• Éclair dish
• Service éclairs dish
• Dark ganache truffles dish
• Pot de crème dish
• Advanced Pot de crème dish
• Classic Pot de crème dish
• Profiteroles dish
• Advanced Profiteroles dish
• Classic Profiteroles dish
• Rosewater panna cotta dish

Similar in this layer

• Tempered dark ganache 0.94
• Emulsified dark ganache 0.94