| Ganache |
Usually created from a mixture of chopped semisweet
chocolate, cream and/or butter it is used as a centre for
chocolates and is also the main ingredient of a truffle. To make ganache
the ingredients are combined and stirred until a rich, silky
chocolate mixture is attained. Proportions of chocolate to cream vary,
and depends on the intended use of the ganache. Flavourings such
as fruits, spices and liquors can also be added. |
| Gianduja |
Originated from Italy and is a luxurious mixture of
emulsified hazelnuts, cocoa mass, cocoa butter and sugar. |
| Glucose |
Abundant in fruits, corn syrup, sweet corn, certain roots and
honey, glucose is a constituent of sugar and hence appears
in chocolate products. It is a major carbohydrate for the body to utilse
to provide energy, and is the major fuel source of the brain
and central nervous system. |
