Many people have written that you must use a good chocolate for Ganache, what brands do you think are the best for Ganache? Ghirardelli, Nestle's or what? What brand do you personally use? Thank you in advance.
Great question! I'd love to know the answer as well. I usually use the Baker's chocolate, but would love to try other types, but want to know they will work.
I have used Nestle's under my fondant many times and no one has ever complained and I also used it a few times to cover an entire cake on poured ganache. Im sure there are much better quality chocolates out there but no one has ever told me they didn't like my chocolate covered cakes.
I buy the Ghiradellis bags of chocolate at Sam's...I think its MUCH nicer than Nestle, big difference. I won't make ganache with Nestle or Hersheys unless I'm running low on Ghiradellis and have to make up the difference a bit with something I have on hand.
Of course alot of bakers on here will buy the really high quality chocolate, like Callebaut and others....but I'm fine using what I use, and everyone is happy with it....and its easy to come by, just at Sam's (and way cheaper than the small bags at the grocery store), instead of ordering something.
I also use Ghiradelli's 60% cacoa chips from Sam's. But, then I love dark chocolate. If you can find Peter's chocolate or Callebaut - they are pricier but better. Peter's is actually what Nestle's uses to coat their chocolate candy bars. Peter's comes in a variety of types (white, milk, burgundy are a few.)
man w/ all these posts I see about Ganache I need to look up how to make it!
I don't think you have to use a higher quality chocolate, its just that some people do. Mine tastes great and I just use generic chocolate.
Ganache Recipe - Chocolate - 1 part chocolate to 1 part heavy cream and White Chocolate is 3 parts white chocolate to 1 part heavy cream. This is by weight! Let it set up overnight or you can throw it in the frig/freezer as well.