FCIA Fine Chocolate Glossary


A silky combination of cream and chocolate traditionally used by chocolatiers and pastry chefs for truffles, bonbons, and fillings.

Depending on the method of preparation, ganache takes one of three forms, each with significantly different properties.

The first form is a suspension, created by stirring together chocolate and hot cream. This form is often used in pastry and home applications where shelf stability is not a concern.

The second form is a chocolate-in-water emulsion, most commonly created by slowly introducing hot cream into melted chocolate under vigorous agitation. This is the most common preparation used by chocolatiers.

The third form is a bicontinuous microemulsion, created by applying shear force to a water-in-chocolate emulsion. This is the most structurally stable preparation with the longest shelf stability and softest mouthfeel.

(Note: Saglio et al provide initial evidence of the bicontinuous state; evidence for the microemulsion theory in Tango-Lowy et al., forthcoming)

In the fine chocolate industry, ganache is used as a filling in molded chocolate bonbons. It is also scooped into balls to make the classic chocolate truffle, or poured into a frame or container to create a slab, then cut into pieces that are enrobed in chocolate.

Próximamente versión en español

Ganache being made; courtesy of Jessica Washburn

Cut squares of ganache; courtesy of Ecole Chocolat

Entry added: December 8, 2022
Verified on: September 14, 2023

Authored by

Pam Williams, Founder and Lead Instructor, Ecole Chocolat

Richard Tango-Lowy, Master Chocolatier & Owner, Dancing Lion Chocolate


Self-assembly, phase behaviour and structural behaviour as observed by scattering for classical and non-classical microemulsions,” Sylvain Prévost, Michael Gradzielski, & Thomas Zemb, Advances in colloid and interface science (2017): 247, 374-396

Ganache: L’art et l’expertise de Jean-Pierre Richard, Jean-Pierre Richard (Éditions la Révellate, 2014)

Understanding the structure of ganache: Link between composition and texture,” Aurelie Saglio, Julien Bourgeay, Romain Socrate, Alexis Canette, & Gerard Cuvelier, International Journal of Gastronomy and Food Science (2018), 13, 29-37

Novel Techniques to Improve Shelf Life, Textural Quality, and Production Efficiency of Chocolate Ganache Products, Richard Tango-Lowy, R. Comstock, & U. Wegst, forthcoming

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