Ganache is a smooth emulsion of chocolate and hot cream, one of the most useful building blocks in pastry. Warm, it pours as a glossy glaze; cooled, it spreads like icing; chilled firm, it becomes the centre of a truffle.
Ganache is a smooth emulsion of chocolate and hot cream, one of the most useful building blocks in pastry. Warm, it pours as a glossy glaze; cooled, it spreads like icing; chilled firm, it becomes the centre of a truffle.
Ganache is a smooth emulsion of chocolate and hot cream, one of the most useful building blocks in pastry. Warm, it pours as a glossy glaze; cooled, it spreads like icing; chilled firm, it becomes the centre of a truffle.
Ganache is a smooth emulsion of chocolate and hot cream, one of the most useful building blocks in pastry. Warm, it pours as a glossy glaze; cooled, it spreads like icing; chilled firm, it becomes the centre of a truffle.
Ganache is a smooth emulsion of chocolate and hot cream, one of the most useful building blocks in pastry. Warm, it pours as a glossy glaze; cooled, it spreads like icing; chilled firm, it becomes the centre of a truffle.
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