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What brand/type of chocolate do you use in Ganache? - Page 3

post #31 of 32

I use Callebaut.  What type depends on the cake and what I have available.  I am not adverse to mixing dark and mild if I am running short of one.

post #32 of 32
Quote:
Originally Posted by indydebi View Post

ghiradelli.
Quote:
Originally Posted by leta View Post

I am fortunate to have found a Chocolate Store here (yes, that's right. Kansas, USA) and I use Callebaut or Guittard I have also used a Hawaiian Chocolate. Before that I used the Ghirardelli 60% bars. I know with the pourable ganache you need to use less cream for milk choc or white choc, so I don't know if that will affect the whipped ganache.


My fave filling is Chocolate IMBC made with Cacao Barry cocoa powder, it's great to fill and frost with.

Hi where can I find ghiradelli or callebaut in Ontario Canada? Thanks
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