FCIA Fine Chocolate Glossary

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, View Entry

Ganache, Water

A smooth and silky emulsion of a non-dairy liquid, most commonly water and dark chocolate, used by pastry chefs and chocolatiers in hand-cut bonbons, truffles View Entry