Home > Magazine Archives > Dec. 31, 2011 - Jan. 15, 2012 Issue > Features
A New Ganache
Owen Dugan
Issue: December 31, 2011
Ganache is a pastry and chocolatier's mainstay. Chocolate is melted and mixed with cream to make a rich, smooth concoction for icing cakes and filling chocolates. It's a great medium for chocolate, and a good way to infuse flavors through the cream.
For the full article, check out the new issue of Wine Spectator, on newsstands December 6, 2011.
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