I've never made ganache before, but I have to for a friends cake this weekend and I was planning on using Bakers Chocolate. Has anyone ever used that type of chocolate before? I saw a recipe on the Bakers Chocolate website. I was wondering though how it would be if I used the unsweetened and semi-sweet mixed together because she doesn't like things really sweet. I was thinking if I used just unsweetened that it wouldn't be sweet enough.
Any thoughts or suggestions?
TIA
I've used lots of different types of chocolates for ganache. Baker's Chocolate works fine, as long as it is the semi-sweet. Haven't ever tried using the unsweetened. However, I prefer to use chips. They melt better and more uniformly, getting the texture smoother easier, and they also just tend to make a better-behaving ganache, at least for me. I've tried Nestle semi-sweet with fine results and I've also tried more expensive Callebait chips wtih pretty much the same results, so whe I need to make ganache, I just use Nestle Semi-Sweet chips.
I will say if you are making white chocolate ganache though, do not use cheap white chocolate, and never, ever, ever use "white chips" from the grocery store. For white chocolate ganache, I use only Callebait White Chocolate Chips (which are spendy), but they give me the best results for a smooth, sturdy ganache.
Good luck!
My favorite is the Ghiradelli's chips from Sam's....mostly the 60% dark but also love the milk chocolate (although they are not at Sams....Hersheys is, but its not as good as Ghiridellis.)
I think the Ghiradelli is alot better than Toll House but obviously Callebut is good too....
I assume the bakers would work fine, I'd just grate it up and use it the same way.
I've used lots of different types of chocolates for ganache. Baker's Chocolate works fine, as long as it is the semi-sweet. Haven't ever tried using the unsweetened. However, I prefer to use chips. They melt better and more uniformly, getting the texture smoother easier, and they also just tend to make a better-behaving ganache, at least for me. I've tried Nestle semi-sweet with fine results and I've also tried more expensive Callebait chips wtih pretty much the same results, so whe I need to make ganache, I just use Nestle Semi-Sweet chips.
I think I will try the chocolate chips then because I believe they are much cheaper. Do you think off brands would work well too? I usually buy the Aldi store brand.
Do you know how much I would need and the ratios? I'm making a 3 layer(not tier) chocolate cake that will be filled with blackberry jam. Would 2 bags be enough and how much heavy cream should I use?
Also, would this ganache be the spread our poured type or can it do both? I was hoping to do some piping with it for decoration, would I just let it sit longer so that would be possible?
ONE last question if you don't mind, since you seem to have worked this much more. 
The entire cake will be covered in chocolate ganache do you have any suggestions for how I could write happy birthday on it? Would white candy melts work in a piping bag or one of those squeeze bottles?
Thank you so much for helping me with this. 
I used to use Baker's exclusively...then I realized Sam's club sells Toll House and Ghiradelli. I now use Toll House. I have Ghiradelli for special occasions because it weighs less then Toll House and costs more. I realize you are paying for better chocolate, but I'm cheap and Toll House chips works well.
You could use grocery store brand chocolate. I don't see why not.
I've used lots of different types of chocolates for ganache. Baker's Chocolate works fine, as long as it is the semi-sweet. Haven't ever tried using the unsweetened. However, I prefer to use chips. They melt better and more uniformly, getting the texture smoother easier, and they also just tend to make a better-behaving ganache, at least for me. I've tried Nestle semi-sweet with fine results and I've also tried more expensive Callebait chips wtih pretty much the same results, so whe I need to make ganache, I just use Nestle Semi-Sweet chips.
I think I will try the chocolate chips then because I believe they are much cheaper. Do you think off brands would work well too? I usually buy the Aldi store brand.
Do you know how much I would need and the ratios? I'm making a 3 layer(not tier) chocolate cake that will be filled with blackberry jam. Would 2 bags be enough and how much heavy cream should I use?
Also, would this ganache be the spread our poured type or can it do both? I was hoping to do some piping with it for decoration, would I just let it sit longer so that would be possible?
ONE last question if you don't mind, since you seem to have worked this much more.
The entire cake will be covered in chocolate ganache do you have any suggestions for how I could write happy birthday on it? Would white candy melts work in a piping bag or one of those squeeze bottles?Thank you so much for helping me with this.
Aldi's is REAL chocolate and I've used it. Aldi is a european based store and their chocolates are usually VERY good. They also only carry Vanilla Extract not imitation. It's good also IMHO.
My favorite is the Ghiradelli's chips from Sam's....mostly the 60% dark but also love the milk chocolate (although they are not at Sams....Hersheys is, but its not as good as Ghiridellis.)
I think the Ghiradelli is alot better than Toll House but obviously Callebut is good too....
I assume the bakers would work fine, I'd just grate it up and use it the same way.
I just used the Ghiradelli 72% this week and loved it! Not sweet at all but not too bitter, smooth as a dream! I have also used bakers chocolate unsweetened with a small amount of sugar that I boil in with the whipping cream so it has a little bit of sweet to it.
I use chocolate ganache under white fondant all the time and never have show-through. My fondant is semi-thick, about 1/4", I'd say.
Obviously, if the fondant is too thin, then it may show through, but then your problem isn't with ganache, it's with fondant rolling thickness.
If you're on a budget, just use Nestle's semi-sweet morsels. It tastes just fine. Average Joe isn't going to be a highly-opinionated choco-holic. Last weekend I had a 12 oz. bag with 6 oz of heavy whipping cream. It was spreadable. Came out great: http://cakeoricandothat.blogspot.com/2009/12/ganache-completed.html
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