I was hoping someone can help me -- i have been struggling with my ganache- I think it may be because Im not using the right chocolate- yeah I think the nestle chips are not cutting it- ha
Can someone direct me where - what brand- cocoa content etc - I can/should buy the chocolate-both chocolate a white chocolate-
Im willing to get the good stuff- as I am really trying to perfect the art of ganaching-
Also- can I make ahead of time and freeze it? So that I always have it ready on hand? Or do I just need to make as I go?
Thanks in advance for any advice- suggestions etc--
Where are you based? I use callebaut chocolate callets here in the uk, the white, milk and plain work beautifully.
Ganache will always be better with bar chocolate, rather than chocolate chips. The chips have a wax coating that can cause lumpy or separating ganache.
I use Lindt Berne, it melts very smooth, and tastes like heaven. Even people who hate dark chocolate love it, it's a bit sweeter and mellower than most dark chocolate bars.
I use equal weight chocolate to heavy cream and it works beautifully for me :)
As for where to buy it, I'm not much help. I share a bulk order directly form Lindt with a pastry chef friend and another bakery in town.
If you just want to try it out though, most grocery stores carry the bars, they come in a light blue wrapper, they don't look like the other lindt wrappers.
i did not know that about chips! i always use kirkland brand chips because they are fair trade.