asimm09 Posted 26 Jul 2013 , 1:06am
post #1 of

AWhat is the best chocolate to use for making ganache? Besides couverture chocolate because I can't find it anywhere at a decent price.

34 replies
morganchampagne Posted 26 Jul 2013 , 1:54am
post #2 of

AI have had good luck with bakers chocolate at the grocery store. you CAN use chips...but the few times i did i didnt like how it turned out. i used those before I started doing this as a business. Now that I'm selling I can justify buying the high quality chocolate but of course I understand not bring able to justify the cost! I hope that helps

asimm09 Posted 26 Jul 2013 , 4:42am
post #3 of

AThank you for your response! I'll look for bakers chocolate on my trip to the grocery store!

Laurelj Posted 26 Jul 2013 , 4:50am
post #4 of

ABakers Chocolate from the grocery store will work but I would use the semisweet NOT the unsweetened.

Laurelj Posted 26 Jul 2013 , 4:53am
post #5 of

ABakers Chocolate from the grocery store will work but I would use the semisweet NOT the unsweetened. You can also find Guittard semisweet chocolate chips usually at the grocery store, I have had success using that.

morganchampagne Posted 26 Jul 2013 , 5:04am
post #6 of

A

Original message sent by asimm09

Thank you for your response! I'll look for bakers chocolate on my trip to the grocery store!

No problem!

sweettreatsbysandra Posted 26 Jul 2013 , 6:51am
post #7 of

I use ghirardelli bittersweet chocolate for my ganache. So Yum!

owatto Posted 26 Jul 2013 , 10:29am
post #8 of

I use cadbury chocolate melts, they work perfectly for me!

BatterUpCake Posted 26 Jul 2013 , 10:33am
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I use Ghiradelli chips for customers and plain ol Hershey chips when it's for me. I really don't taste much difference

asimm09 Posted 26 Jul 2013 , 2:47pm

AThank you everyone for all your great responses!

Rosie93095 Posted 26 Jul 2013 , 3:16pm

I you have an Aldi in your area, check them out- they have all kinds of European chocolate bars at a good price, it is fun experimenting. I have found some really great chocolate there.

asimm09 Posted 5 Aug 2013 , 3:01pm

AThank youuu!

Happy Go Lucky Posted 5 Aug 2013 , 10:26pm

I like to use high cocoa content Belgian chocolate.  You can buy big bags (minimum 1 kg) from your local costcutter/ similar, and it tastes great (literally, that melt-in-the-mouth sensation).  We use Belcolade, Menier and the usual suspects...  

 

But we don't tend to use chocolate chips per se, I thought there was supposed to be some additive that meant that they kept their shape...  and they weren't ideal for tempering, for example.

kelsey012 Posted 6 Aug 2013 , 1:30pm

Interested in this too :) I am making white chocolate ganache though, and have found using standard white chocolate doesn't work so well as the ganache is too runny. With dark chocolate ganaches I just look for high cocoa content blocks though. 

justdesserts Posted 15 Aug 2013 , 7:58pm

What does everyone think of using Nestle Toll House chips for ganache? I've seen some people say chips are fine and others that it's not because of additives. The ingredient label for the TH chips says: semi-sweet chocolate (sugar, chocolate, cocoa butter, milkfat, soy lecithin, natural flavors)

That doesn't sound like a lot of additives....think it'll work?
 

And their white chocolate chips: white chocolate (sugar, cocoa butter, milk, nonfat milk, soy lecithin (emulsifier), artificial flavor, and natural flavor)

AZCouture Posted 15 Aug 2013 , 8:13pm

AFor me, rhe chips belong scattered in chocolate chip cookies. Actually eating a whole gob of it in a slice of cake? No, it's too, I don't know what. It's just not good eats as far as I'm concerned. Plus I've never been able to get the nice smooth consistency I get when I use couverture.

ApplegumPam Posted 15 Aug 2013 , 8:34pm
Quote:
Originally Posted by asimm09 View Post

What is the best chocolate to use for making ganache? Besides couverture chocolate because I can't find it anywhere at a decent price.


Thats like saying you can't find a Rolls Royce at a decent price

 

Cheap chocolate and ganache should NEVER be be put in the same sentence -  If I had to sacrifice quality I would rather do with out.

As for Nestle Toll House chips - ewwww!   BUT they are designed to stay in shape during an entire baking session - so they WILL perform differently too.

 

Notice the first ingredient is SUGAR  -   that would not be the case with couverture chocolate.

Out of interest.....  what price would you say is a 'decent' price to pay for chocolate?   (just curious)  :)

AZCouture Posted 15 Aug 2013 , 8:39pm

Decent, reasonable, affordable...those words make my skin crawl. NOT poking at you OP, I promise. I see this in almost every cake request when I stalk my town's local yard sale Facebook group. "Need a cake, who has reasonable prices?" Reasonable in relation to what???

AZCouture Posted 15 Aug 2013 , 8:40pm
Quote:
Originally Posted by ApplegumPam View Post

 

Cheap chocolate and ganache should NEVER be be put in the same sentence -  If I had to sacrifice quality I would rather do with out.

 

Ditto.

Smckinney07 Posted 15 Aug 2013 , 8:52pm

A

Original message sent by ApplegumPam

Thats like saying you can't find a Rolls Royce at a decent price

Cheap chocolate and ganache should NEVER be be put in the same sentence -  If I had to sacrifice quality I would rather do with out.

As for Nestle Toll House chips - ewwww!   BUT they are designed to stay in shape during an entire baking session - so they WILL perform differently too.

Notice the first ingredient is SUGAR  -   that would not be the case with couverture chocolate.

Out of interest.....  what price would you say is a 'decent' price to pay for chocolate?   (just curious)  :)

I would stay away from Bakers chocolate. The chips are meant to hold their shape so it's harder to melt them. I make ganache often and I would really put the money into a better chocolate if your wanting to use it often especially for customers. I have to have chocolate shipped, almost all of my ingredients are shipped but there's a huge difference in flavor.

AmbitiousBeginner Posted 15 Aug 2013 , 9:04pm

I only bake for my family.  This past weekend I went to the grocery store with the intention of buying real white chocolate for white chocolate ganache, but when I saw the price, did the math and realized I would be spending over $100 on just chocolate, I changed my mind.  Instead I bought the Nestle White Chocolate morsels and did a 4:1 ratio.  I used it to fill and cover a RV cake, and it came out great.  The ganache had to be refrigerated, at first I left it at room temp and it stayed runny, but after a few hours in the fridge, it was creamy and spreadable.  I've also used Nestle's semisweet chocolate chips for ganache and had good results.   Note: it does take longer for the chips to melt, but they do.

 

If I was selling cakes, then the increase in price would be passed on to the customer, but since I am the one paying for it, I can't bring myself to spend that much on one ingredient.

AZCouture Posted 15 Aug 2013 , 9:09pm

That's another thing to, buying ingredients like that from the grocery store *will*bankrupt you. Wholesale where you can, and that $100, could be more like $40 to $50 for good chocolate. Now that's broken down from bulk mind you, but it's always going to be cheaper than the grocery store.

 

I cringe when I see people buy vanilla beans from the spice aisle. 

JWinslow Posted 15 Aug 2013 , 9:23pm

AZ, I have a bunch of Guittard Dark Chocolate A Peels - Can I use this or should I just order couverture?  Thanks

AZCouture Posted 15 Aug 2013 , 9:30pm

Looks to me like aPeels are for cake pops and candy making. I could be wrong. And Guittard is a good brand, I use that often. Callebaut most times, but Guittard is the bomb! 

AZCouture Posted 15 Aug 2013 , 9:31pm

I have a link for you, as soon as my friend can remind me. Back in a minute.

JWinslow Posted 15 Aug 2013 , 9:33pm
Quote:
Originally Posted by AZCouture View Post

I have a link for you, as soon as my friend can remind me. Back in a minute.


Thank you!

AZCouture Posted 15 Aug 2013 , 9:34pm

http://pastryportal.com/chocolate-c-26/bulk-couverture-c-26_81/ This is a good place so says a bunch of friends.

AZCouture Posted 15 Aug 2013 , 9:35pm

I'm going to try the dark Tumaco when I order.

JWinslow Posted 15 Aug 2013 , 9:54pm
Quote:
Originally Posted by AZCouture View Post

I'm going to try the dark Tumaco when I order.


The site is very informative.  I ordered the dark Tumaco because of the 65% cocoa.  Thank you so much for the link!

ApplegumPam Posted 16 Aug 2013 , 3:44am
Quote:
Originally Posted by AZCouture View Post

I'm going to try the dark Tumaco when I order.


WOW !   if this is NORMAL price for you guys - think yourself LUCKY

 

I pay more than DOUBLE that .... and from the description - an almost identical product

Think 25 pounds is about 11 kilos??   and I am getting 15kg bags.... so only marginally more


I am feeling a little icon_sad.gif   now

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