Ganache

Ganache refers to a smooth emulsion of chocolate and hot cream, sometimes enriched with butter, honey or a spirit. The ratio of chocolate to cream governs its firmness: a soft ganache fills tarts and macarons, while a firmer version forms the centre of moulded bonbons. A successful emulsion requires the cream to be incorporated gradually, producing a glossy, homogeneous texture free of the graininess caused by a broken mixture.