The frosting and filling is a Ghirardelli milk chocolate ganache (and that used up the bottle of cream, thankyouverymuch!). The darker glaze is the ganache straight out of the pan (cooled slightly) and the lighter is the same ganache but chilled and whipped in the mixer. I have some work to do with the ganache technique; there were quite a few air bubbles even after putting it through a fine strainer four times. And I believe my proportions of chocolate to cream were off as well. This was 1:1, with a panicky extra handful of chips thrown in when it started to look too thin. Next time I make a glaze, I will do 1:2 with more chocolate.