| Ganache Chocolate was founded by Ilana Bar-Hai, who completed a professional chocolate program with honors, through the Ecole Chocolate School. The program included the history, chemistry, recipe development and shelf life of chocolate as well as the actual making of chocolates. Various courses at the Callebaut Chocolate Academy in Belgium, under the instruction of world master chocolatier, Jean Pierre Wybauw were also a part of Ilana’s professional studies.The company’s name, Ganache, is a French term for one of the main ingredients in artisan chocolates. Pronounced “ganahsh”, it is a smooth, creamy and rich filling, made from fresh cream and chocolate. Ganache is often infused with fresh herbs, spices, coffee or tea and can incorporate nuts, fruit and liqueur for texture and flavor.All chocolates are hand made in small batches according to traditional methods. Only top quality and natural ingredients are used.An ancient hieroglyph, “Kakaw”, meaning cocoa, 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, known by his students as Pepe Pelota, for all his help and support, in supplying me with information on the Kakaw hieroglyph. |