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What brand/type of chocolate do you use in Ganache?

post #1 of 32
Thread Starter 
Hi,
Newbie here, never tried ganache before...but want to give the whipped a try.

Thanks for the help!!

Krisy
post #2 of 32
any good chocolate will work.

I've used hersey and ghiradelli chips (prefer ghiradelli)
can even use dark chocolate chips.

comes down to:

1) what your taste buds like

2) what your pocketbook/wallet can afford! (some of those better chocolates are SO pricey but yummy)
Keep on cakin'!
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Keep on cakin'!
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post #3 of 32
Thread Starter 
Thank YOU!

Wasn't sure if I could use chips or not.

thumbs_up.gif Thanks again! thumbs_up.gif
post #4 of 32
ghiradelli.
post #5 of 32
I'm a Ghiradelli fan! I think it makes the best ganache....so smooth!
post #6 of 32
for whipped ganache, good chocolate chips work very well.

Don't overwhip your ganache, or it will break and separate. If that happens, you just have to start over-very carefully remelt it.
Cake. So many flavors, so little time.
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Cake. So many flavors, so little time.
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post #7 of 32
Love the Ghiradelli chocolate, it seems to be a fav of everyone. icon_wink.gif
Kindest Regards,
PaulaT
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Kindest Regards,
PaulaT
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post #8 of 32
I have also never tried ganache. Does it need to be refrigerated? The recipes I have seen call for whipping cream.
It's not how good you are, but how well you can fix your mistakes.
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It's not how good you are, but how well you can fix your mistakes.
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post #9 of 32
I used the Walmart brand chocolate chips the last time I made ganache and it turned out pretty good.
Everybody thinks of changing humanity and nobody thinks of changing himself. -Tolstoy
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Everybody thinks of changing humanity and nobody thinks of changing himself. -Tolstoy
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post #10 of 32
I use Ghirardelli, too. I have a 10 pound bar that I bought at Trader Joe's, which I cut into smaller blocks. I just chop up a block or two into little pieces when making ganache.

I don't know what everyone else uses to chop chocolate, but I have never found anything that works as well as my Alaskan Ulu knife. It just slides through that chocolate as if there was nothing there.
One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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post #11 of 32
Ghiradelli is greeeaaat.

I also get the Trader Joe's Brand "Pound Plus" Dark Chocolate quite often. Great Price, tasty dark chocolate.
post #12 of 32
I use anything with a high coco content. Some people like to use chocolate with at least a 70% coco content. I personally find this too bitter and like to use chocolate with a 46% coco content. You should buy a few different brands with different coco contents and see which ones you like! HTH
post #13 of 32
I've used Cadbury. Basically, you want to use the kind of chocolate that you would eat out of hand. Just use your favorite brand!
post #14 of 32
The best you can find.. I use Ghirardelli because it's the best I can get from my grocer. I just made some bittersweet chocolate ganache using Green&Black's organic 70% cacao dark chocolate.. it's yummy, but you have to like bittersweet chocolate. I am using it on homemade eclairs so there plenty of sweet to cut it. I use semi-sweet or a blend of semi and bitter for most applications. It's REALLY good if you dip strawberries in it..

I second the don't overbeat your whipped ganache.. it goes from perfect to a complete mess in no time. icon_smile.gif
post #15 of 32
I use the Ghirardelli 60% cocoa bittersweet baking bars that you can find in the baking aisle in the grocery store. thumbs_up.gif
LL
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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