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Ganache (; from the French word for "jowl")〔(''Merriam-Webster Online'' ), December 31, 2007〕 is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is traditionally added to give the ganache a shiny appearance and smooth texture. Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable. Another common use of ganache is to be poured into a mold or terrine while warm and allowed to set or cool. Once it has cooled it can be removed from the mold and sliced similarly to pâté. File:Chocolate cake with ganache frosting.jpg|A chocolate cake with ganache frosting File:Ganache.ogg|A video of making ganache ==See also== *Enrobing — a chocolate coating process. *Chocolate tempering 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Ganache」の詳細全文を読む スポンサード リンク
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