Ganache
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
Chocolate & Confectionery
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
Gianduja
The entry for this term is in progress, and will appear in the Glossary soon.
–FCIA Fine Chocolate Glossary Team
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Grinding
The Glossary team is actively seeking an author for this term.
If you are an expert in this field and would like to discuss authoring View Entry