Say Good Day to Ganache!

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Today we’re launching a new topic on The Cookful: Ganache! You’ll get everything you need to know (and more!) to make decadent chocolate ganache at home. Let’s get started!

All About Ganache

It’s February and everywhere you look there are red hearts and cupid’s bows. Honestly, I don’t go in for all that stuff. I love my sweetheart, and my other loved ones, every day. Valentine’s Day is thus not about the love. It’s about the chocolate. Sooo much chocolate.

In honor of this chocolaty month, we’ve decided to get in deep with ganache.

If you don’t know, ganache is a mixture of chocolate and cream. It’s very easy to make. You heat up cream and pour it over small pieces of chocolate. The heat from the cream melts the chocolate and turns it into this fudgy stuff. You can make ganache different thicknesses by varying how much cream and chocolate you use. Depending on the amounts it can then be rolled into truffles or poured over a cake. It can even be whipped into a frosting. Ganache is a remarkable thing.

Over the next couple of weeks we’re going to be telling you how to do all of the above ganache-related things. So look forward to some great how-to posts, lots of tips and some incredible recipes that will be perfect for Valentine’s Day, or all the other days of the year when you can show someone you love them.

If you want to follow along and see what’s new in our ganache series daily, head over here.

If you just can’t wait to get your hands on all our ganache stuff, get our ganache ebook. It’s free when you sign up below and it has all the ganache information in it, all ready for you to dive in right now!

O.K., Let’s get melted!

Christine 😉

Note: The Cookful may receive a commission on purchases made through Amazon/affiliate links.

Amy Bowen

Amy had no clue how to cook until she became the food reporter for a daily newspaper in Minnesota. At 25, she even struggled with boxed mac and cheese. These days, Amy is a much better cook, thanks to interviewing cooks and chefs for more than 10 years. She even makes four cheese macaroni and cheese with bacon, no boxed mac in sight. Amy is also on the editorial team at The Cookful.