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Using a spatula or a spoon, fold the warm cream mixture into the chocolate pieces to start melting it. Continue to keep folding the cream into the chocolate until it is fully melted. The mixture should become very glossy. Josh Ong/Insider You’ll know when you’re finished when there are no lumps or solid pieces of chocolate left in the ganache.
Ganache is mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling in cakes and pastries.
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