[2] In the broad sense of the term, ganache is an emulsion between (melted) solid chocolate (which is made with cocoa butter, the fat phase) and a water-based ingredient, which can be cream, milk or fruit pulp.

[3] Depending on the ratio of cocoa butter and water in the finished product, ganache can be either semi-solid or liquid at room temperature, which allows its usage in a wide diversity of desserts and confectionery items.

The mixture is then typically left to rest for a short period (between 3 and 10 minutes generally, dependent on volume) before it is stirred or blended until smooth, with liqueurs or extracts added if desired.

[6] Siraudin named the sweet after a popular Vaudeville comedy debuted in that year by his contemporary Victorien Sardou called Les Ganaches ("The Chumps").

An example being the German confectioner Jordan & Timaeus, who sold chocolate combining cocoa paste, sugar and fresh milk in 1839 in Dresden.