Ganache is the classic artisan confectionery center. It is an emulsion of chocolate and cream. Ganache can be flavored with fruit, nuts, spices, herbs and aromatic liquids such as liquors or teas. Fine chocolate makers use a couverture chocolate for each ganache that is specifically paired with a high fat content cream that contains less water as well as natural ingredients for flavorings. Some fine chocolatiers will only source their flavors from their region. Ganaches are highly versatile and can be piped, slabbed or shell-molded, but the most recognizable form is truffles. While ganaches most often refers to cream combined with chocolate, they can also be made using a combination of cream, butter and/or eggs.