What kind of chocolate do you all use to make ganache to cover a cake before covering with fondant? Where do you buy it? The bars in grocery stores are so small and it seems like it would be very expensive to use those.
What a coiincidence! I didn't see the post right before mine before I posted. Well, that answered my white chocolate question. What about regular chocolate? Should I use dark or milk and is Merkens a good one for that too?
I just bought chocolate chips, the Ghiradelli (sp?) kind and it was awesome! I also went to grab the bars and right below were bags of the chips and were less expensive. If you have a Sam's, I've heard people buy them in bulk there and I'm checking into that next time I'm in town because it was my first time making and using ganache under fondant and it was wonderful!
Thank you for your reply. I will try the chips. Have always used buttercream before, but after reading so much about it lately, I would like to give it a try.