Can anyone kindly let me know what's the difference between a ganache and a glaze? The Cake Bible mentioned that traditionally a ganache is made with equal weights of chocolate and heavy cream. But through the book's section on ganache and glaze, there were some recipes that were referred to glazes when they only consist of chocolate and cream. And Maida Heatter's Book of Great Desserts seem also just as loose in the use of the the terms, with only one recipe being actually referred to as a ganache. Any help to clarify my confusion will be most appreciated. Thanks.