I just ran across a ganache recipe that specified using a semisweet baking bar of chocolate instead of the semisweet chocolate chips...
Any ideas on why?
preference I would say. You can use whatever choc you want for your ganache. I use ghirahdelli chips when i make it but to each his own.
Chocolate chips are made with wax which helps them keep their shape.... it really dosent do much for ganache though. If you use real chocolate you will notice a difference in your ganache. It dosent look and feel.... runny I guess is the only way to describe it.... HTH
Sometimes the chips have a coating on them to help them keep their shape - good for cookies, not so good for melting. Also some people prefer to finely chop the chocolate so it melts easier in the cream.
I find it a pain to chop the chocolate so I use a couverture that comes in small pieces (slightly bigger than chips) - rarely have a problem getting them to melt in the cream, if it doesn't melt completely I just put my bowl over a pan of boiling water and stir until smooth.
Cool thanks for the info!