Sunday, April 4, 2010

Harold McGee

A soft ganache is made with approximately equal weights of cream and chocolate. To make ganache, the cream is scalded and the chocolate melted into it to form a complex combination of an emulsion and a suspension. The continuous phase of this mixture, the portion that permeates it, is a syrup made from the cream's water and the chocolate's sugar.

from On Food and Cooking, p. 707