What is the main difference between fondant and ganache?

The main distinction lies in their primary ingredients and compositions. Fondant is primarily sugar-based, typically made using powdered sugar, water, and sometimes a small amount of glucose or corn syrup. This gives it a smooth and pliable texture that is ideal for covering cakes, creating decorations, and shaping into various forms.

Ganache, on the other hand, is a mixture of chocolate and cream, which can vary in consistency depending on the ratio used. It is often used as a filling for pastries, a glaze for cakes, or in truffles. The chocolate and cream combination results in a rich, creamy texture that serves different culinary purposes compared to the sugar-based nature of fondant.

While other options may mention texture or flavor, the essential difference is specifically the bases from which each is derived—sugar for fondant and chocolate for ganache. This fundamental ingredient difference directly influences their uses in dessert preparation and decoration.