what type of chocolate do you use for ganache?

[lostreality]

I'm making my own ganache for the first time this week, as after seeing 1000 pictures of ganache covered cake in this community, I want a ganache covered strawberry shortcake for my birthday on Saturday. :) I have some ganache questions though

Comments

[quiregrrl]

The flavour of the chocolate is VERY apparent in ganache, so the better quality chocolate you use the better your ganache will taste... if you use cooking chocolate it will taste like cooking chocolate.

I think for dipping strawberries, you can do that with ganache but mix up a small seperate amount with a lower ratio cream to chocolate, as the more cream in the mix the softer the ganache will be and less likely to stick... personally I wouldn't bother, I just dip them in good quality melted chocolate :)

[glitteringlynx]

Recipe I used called for 2 cups of semi-sweet chocolate chips and 2 cups heavy cream. NOTE: Heavy cream is 35% or higher. Around here, that means whipping cream. Nothing around here is sold that's thicker than that

[glitteringlynx]

BTW, ganache is flexible as it can be as runny or thick as you like. Obviously it's more runny when it's first made. To thicken it, cool in the refrigerator. You'd be totally able to do chocolate covered strawberries for cake garnish. You might need to make some extra ganache, but that depends on how it covers the two layers.

[duckumu]

i use bittersweet chocolate when making ganache. i personally would not use dark chocolate as i find it too sweet.

most grocery stores will have those nice ghirardelli bars. valhrona is my personal favorite, though it's expensive and can be hard to find (whole foods almost always has it, though).

[hollymayberry]

ganaches are wonderful. so easy and so versatile. so easy to personalize and the creative possibilities are only limited to your imagination and tastes. try adding any kind of liqueur you like. my fave addition is cointreau or grand marnier, i'm a sucker for orange chocolate. or i love to do a white chocolate ganache with some creme de menthe. i could go on forever, but i think you get the idea. also, if you want your ganache to be more firm, try adding a bit of corn syrup if need be.

[hollymayberry]

also you can try steeping some herbs with the cream before you throw it over the chocolate