I made ganache using the recipe from the planet cake book. But it came out extremely too sweet. So I tried to add salt to it but still it will not tone down. I could not find white chocolate so I used the white chocolate candy melts instead. Could this have been the problem?

Any help on this would be greatly appreciated. Thank you.

Ganache is just really sweet. Yum for me!

Yes, the candy melts would be the problem. But if you do like it less sweet, try semi-sweet chocolate. I like things less sweet and I found the ganache was just right using regular chocolate.

The candy melts made it too sweet. I made some for my son's cake the other day. He was determined he wanted milk chocolate. I tried to explain that you want a less sweet chocolate on a cake since you already have so much sweet. Don't get me wrong, it is good, but boy is it SWEET.

Next time you make it use an ounce less of the melts and use an ounce of just pure LorAnn cocoa butter. White chocolate is essentially cocoa butter, cream and sugar. But adding more cream would mess with you ratio unless you added chef quality milk powder- which would also help tone down the sweet and give it more body and a more full flavor.

I was thinking of trying out regular chocolate and then cover with buttercream frosting. Do you think the chocolate will show up under the butter cream?

I went to my local supermarket and they had "premium" white chocolate from Hersey. Didn't get it yet wanted to try another supermarket for the white chocolate bark. If not will have to try "sadsmile" advise to use an ounce less of melts.

I use dark chocolate, perfect.

I have been making ganache lately with cream cheese instead of the cream. It seems to tone down some of the sweetness but it will give you a cream cheese flavor. It's great if you like that but not if you don't like or want to taste cream cheese.

Has anyone tried bitterseet chocolate?

Thanks MikeRowesHunny.

Also, I meant to say Bittersweet, not bitterseet.