Ganache

The centers of truffles are typically a ganache, which is most often simply a mixture of chocolate and cream. The recipes will direct you to chop the chocolate finely—do not overlook this step!

She scoops a grassy, barely sweet green-tea sorbet onto white chocolate ganache, and garnishes it with coin-size meringues that break easily, then strings syrupy, candied yuzu zest across it all.

, The Medieval Wedding Planner, Lyle MacPherson Male clothing was worn in layers of a tunic, cote, or cotte with a surcoat over a linen shirt. […] a long sleeveless tunic. When sleeves (and sometimes a hood) were added, the cyclas became a ganache (a cap-sleeved surcoat, usually shown with hood of matching color) or a gardcorps (a long, generous-sleeved travelling robe).

2001, John Steane, The Archaeology of Power: England and Northern Europe, AD 800-1600, Tempus Pub Limited Illuminated miniatures show them in long robes of plain or rayed material, hoods and coifs. […] shows a man 6ft in length dressed in a ganache or tabard with two tongues or labels at the neck and a coif tied round his head.

M. Viollet-le-Duc says the ganache, which he considers a beautiful and simple garment, disappeared at the end of the fourteenth century. M. Quicherat makes brief mention of it as a surcoat without sleeves or girdle , and neither ...

Cranston plucked at the ganache, the over-robe Bohun wore, tied round the middle with a ribbon. 'You've lost weight?' 'Bellum intestinum,' Bohun whispered, picking up the tankard. 'War within! There's something wrong with my gut, ...

to ganache the sides of a cake