I need help from the experts on this board!

What kind of chocolate makes the best ganache for covering a chocolate fudge wedding cake?

Semi-sweet, bittersweet, milk???

This is my first cake like this and I am sooooo worried...

somebody! Please! Help!!

They are all delicious. I use a mix of dark (semi-sweet) and milk chocolate. All semi-sweet is very intense, too much for some.

50/50 is rich and dark, but no so intense.

I use 100% semi-sweet. It complements a cake well since cakes are so sweet.

I LOVE dark chocolate so I used Ghiradelli's 60% dark cocoa baking chips..... it turned out REALLY yummy to me! I had a bunch left over b/c I had only made a small cake and used it as the filling - so I used it to dip some cake balls in and they disappeared in a flash at my work! And most people don't even like dark chocolate - but like I said - they were gone in a flash so I think it turned out really good! It was my first time making ganache too.... so I'm quite happy w/ the results I think next time I'll try to cover a whole cake in it though - mmmm yummy

I like semi-sweet...

You guys are great!! Thanks so much.

I will be needing 10 lbs of chocolate for this cake so I want to make sure I'm doing the right thing...