ganache

“The centers of truffles are typically a ganache, which is most often simply a mixture of chocolate and cream. The recipes will direct you to chop the chocolate finely—do not overlook this step!”

“She scoops a grassy, barely sweet green-tea sorbet onto white chocolate ganache, and garnishes it with coin-size meringues that break easily, then strings syrupy, candied yuzu zest across it all.”

“M. Viollet-le-Duc says the ganache, which he considers a beautiful and simple garment, disappeared at the end of the fourteenth century. M. Quicherat makes brief mention of it as a surcoat without sleeves or girdle , and neither ...”

“, The Medieval Wedding Planner, Lyle MacPherson Male clothing was worn in layers of a tunic, cote, or cotte with a surcoat over a linen shirt. […] a long sleeveless tunic. When sleeves (and sometimes a hood) were added, the cyclas became a ganache (a cap-sleeved surcoat, usually shown with hood of matching color) or a gardcorps (a long, generous-sleeved travelling robe).”

“to ganache the sides of a cake”