Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream. The origins of ganache are debatable but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.
Custard Sauces can be an accompaniment to various cakes, souffles, desserts, fruits, used in tart cups. Made with milk and eggs, custard sauce is delicately flavored with vanilla extract, or instant coffee or a orange liqueur or any other flavor of your choice.
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