“Carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested; that it does not cause the same harmful effects to feminine beauty which are blamed on coffee, but is on the contrary a remedy for them.” Jean-Antheleme Brillat-Savarin (1755-1826) The Physiology of Taste (1825)

Ganache Chocolate was founded by Ilana Bar-Hai, a psychologist and high school
teacher. Ilana decided on a career change and completed a professional chocolate
program with honors. This course included the history, chemistry, recipe development
and making of artisan chocolates. Ilana also studied at the Chocolate Academy in
Belgium under world master Chocolatier, Jean Pierre Wybauw.

The company name "Ganache" (pronounced "Geh-nash") is a French term for one of the main ingredients in
artisan chocolates - a smooth creamy and rich filling made from fresh cream and
chocolate. The Ganache is often infused with fresh herbs, spices, nuts, fruit, liqueur
and different coffees and teas.

All chocolates are hand made in small batches according to traditional methods.
Only top quality and natural ingredients are used. This includes any flavoring and
colors used for decorating, All chocolates are made with Valrhona chocolates.

An ancient hieroglyph,"Kakaw", meaning cacao, from the Maya language of the
seventh century was chosen as Ganache Chocolate's logo in appreciation of the rich
history of chocolate.

A special thanks to Joe Ball otherwise known as Pepe Pelota for all his help and
support in supplying me with information on the Kakaw hieroglyph.