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Questions with this tag should be about making ganache in the broad sense.

A ganache is in its most basic form acquired by putting melted chocolate and cream together and letting it set. There are different variations (other ratios for different thicknesses, other kinds of chocolate, additions e.g. butter etc.).

Question about problems with the basic method are allowed, so are questions on how to infuse different flavours or substitutions for the basic ingredients or additions to it.

Questions that are not allowed include asking for a specific ratio (because of two reasons: (1) because everybody has a specific favourite thickness so it would be not-constructive and (2) because working with such a simple thing makes asking for a ratio a recipe request, which is off-topic according to the FAQ).

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