VS.

Ganache vs. Truffle

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Ganachenoun

A rich sauce, made of chocolate and cream, used also as the filling of truffles, and as a glaze.

Trufflenoun

Any of various edible fungi, of the genus Tuber, that grow in the soil in southern Europe; the earthnut.

Ganache

Ganache (; French: [ganaʃ]) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream.

Trufflenoun

(by analogy) creamy chocolate confection, in the form of a ball, covered with cocoa powder

Trufflenoun

Any one of several kinds of roundish, subterranean fungi, usually of a blackish color. The French truffle (Tuber melanosporum) and the English truffle (Tuber æstivum) are much esteemed as articles of food.

Trufflenoun

any of various highly prized edible subterranean fungi of the genus Tuber; grow naturally in southwestern Europe

Trufflenoun

edible subterranean fungus of the genus Tuber

Trufflenoun

creamy chocolate candy

Truffle

A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus Tuber. In addition to Tuber, many other genera of fungi are classified as truffles including Geopora, Peziza, Choiromyces, Leucangium, and over a hundred others.

Ganache Illustrations

Truffle Illustrations

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