By Akshara
February 13, 2026
Ganache originated in French pastry kitchens and remains a foundational preparation in baking. It is formed by emulsifying hot cream with chopped chocolate, creating a smooth mixture. The texture depends on ratio and temperature control. When mixed properly, it becomes glossy and uniform without splitting. It can be used warm as a glaze or cooled for thicker applications.
200 g dark chocolate, finely chopped 200 ml fresh cream
Heat cream until it just begins to simmer.
Pour hot cream over chopped chocolate in a bowl.
Let sit undisturbed for 2 minutes.
Stir gently from the centre outward until smooth and glossy.
Use immediately as glaze or cool to thicken.