is a rich and smooth mixture of chocolate and cream that is used in a variety of desserts and pastries.

Ganache is a rich and smooth mixture of chocolate and cream that is used in a variety of desserts and pastries. It was first developed in France in the 19th century and has since become a staple ingredient in the pastry kitchen. 

Whether it’s used as a filling for truffles, a glaze for cakes, or a filling for chocolate bonbons, Ganache is known for its intense chocolate flavor and versatile texture. It’s often considered a go-to ingredient for pastry chefs and home bakers alike.  

According to Wikipedia:  “Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. 

Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. 

 If using white chocolate, a ratio of 3 parts chocolate to 1 part cream is standard. Heavy whipping cream is generally preferred, to make a creamier, thicker ganache. This pairs well with dark chocolate between 60 and 82%. 

If the chocolate should seize while being mixed with the warm cream, adding tablespoon by tablespoon of hot water to the mixture can remedy the problem.

Cooled ganache can be whipped to increase volume and spread as icing to cover a cake. It becomes thicker as it cools. Ganache is also poured into a mold or terrine while warm, and allowed to set or cool. Once cool, it can be removed from the mold and sliced similarly to pâte”

Here is a basic recipe for making Ganache icing:


  • 8 oz of semisweet or bittersweet chocolate, chopped
  • 1 cup of heavy cream


  1. In a heatproof bowl, add the chopped chocolate.
  2. In a small saucepan, bring the cream to a simmer over medium heat.
  3. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
  4. Use a spatula or whisk to stir the mixture until it becomes smooth and shiny.
  5. Allow the ganache to cool and thicken at room temperature or in the refrigerator.
  6. Once the ganache has reached the desired consistency, it can be used as an icing, filling or glaze.

You can also make different consistency of Ganache by adjusting the ratio of chocolate to cream. For a thicker consistency, use more chocolate and less cream. For a thinner consistency, use more cream and less chocolate. 

You can also add flavors to the ganache to give it more depth of flavor.

Flavors for Ganache

With more than 80 extracts to choose from we recommend the flavors of The extracts are sugar-free, gluten-free and there also is a vegan selection, making them a great option for those looking for a healthier alternative. 

The extracts are  made with only the freshest and highest-quality ingredients. 


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