Cooking Term: Ganache

Versatile chocolate frosting

Ganache is a French term for a glaze usually made from chocolate and cream. My husband kept hearing it when I watch the Food Network that it started to grate on his nerves. I first encountered this term while reading a cookbook on Austrian baking. The Sacher Torte called for a robing of ganache. Ganache is the French word for jowl so I don’t really know how that became a coating for cakes. It can also be an icing (or frosting for us Americans), sauce, or filling depending on its consistency. The “frenchiness” made me leery of making it. But my fears were allayed by watching many episodes of Cupcake Wars where contestants whip up ganache like frenzied Tasmanian devils.