I'm going to make a cake and I want to cover the cake with chocolate ganache. But I don't know what kind of chocolate to use? . If anyone here
has ever made chocolate ganache, could you please tell me what kind of chocolate you used?
I use Ghiradelli's dark chocolate chips (60% cacao) and heavy cream. Here's the recipe link allrecipes.com...[/url]
I used it both whipped as a filling and poured on top of a coconut cake frosted with coconut buttercream. It was amazing if I do say so
Note: let the ganache cool more than "slightly". Most ganache recipes say to cool to room temp, about four hours. My filling was fine, but pouring
while too warm will give you a thin coating and will run all over your counter!
edit on 11-5-2013 by missvicky because: to add Note
Wilton makes this little candy melter which is amazing. It is like a little crock pot, but designed to be the right temp for working with chocolate. I
have two of them (as I often work in regular and white chocolate at the same time, when making some things), and they are fantastic. No more worrying
about the right temp, etc.
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