What brands do you use for your chocolate ganache?

Semi-sweet is fine! That's what i usually use. I usually use Nestle
Toll house.

I have used Nestle's Semi-sweet, Ghiradelli and Dark Chocolate candy melts.

I love the Ghiardelli semi-sweet for ganache!! I've also used Nestle and Valrohna. The Ghiardelli is mid-range as far as price, but gives a nice, rich chocolate flavor, while the Nestle is less expensive, but not as rich/deep...and Valrohna...most expensive of the 3, deepest, richest flavor, but not easy to find where I am, plus just a little too expensive IMHO unless it's for a super-duper-special occasion or for a really great customer. I use Nestle when I'm out of Ghiardelli, but I usually only use Ghiardelli whenever chocolate is called for. I was just at Disney World last week...they have a store there at Downtown Disney...I stocked up!!

Just wanted to add my 2c to this thread. I've found blocks of ghiradelli chocolate (milk, dark and white) at my local Trader Joe's store. They come in as little as 1/4 pound chunks. Easy to chop up since they are flat pieces of a larger bar.

Can anyone please post or let me know where to find a good recipe for this? I have Nestle semi-sweet chips that I have to use because they melted in the bag when I was having a problem with my heating system and now I have one big block of chocolate.

Thanks
Jackie

Love the Ghiardelli (?) chocolate! Thanks Contessa for the info on Trader Joes.

I love Nestle chips for cookies. They simply do not compare to G chocolate when making ganache.

Jackie,
I started using this recipe for a bc ganache that is wonderful. Someone posted it here a while back and I Love It!! It comes from the baking911 site. Here is the link:
http://www.baking911.com/recipes/cakes/frosting_chocolate_buttercream.htm

When I make this I let the melted chocolate sit for quite a while and after I mix the butter and podered sugar I switch to the whisk attachement on my mixer before I add the melted chocolate slowly. I also find I need to stop in the middle of adding the chocolate and scrape the bowl. Usually I put the finished product in the fridge for a bit just to firm it up (just a little while though or it is too stiff to work with!) This makes it easier to spread and also pipe a border with.
Hope you enjoy it!
dori

Dori,

Thanks for this recipe it sounds great I will try it soon.

Jackie

Whenever i make that recipe and add butter i usually have to melt the butter before adding it to the chocolate chip and cream mixure or i have to grate frozen butter. If i don't the butter never melts all the way,