Chocolate Ganache

Decorating By amandagregoryyy Updated 6 Nov 2015 , 2:19am by Inga1

amandagregoryyy Posted 5 Nov 2015 , 7:41pm
post #1 of 3

This might be a dumb question but do any of you make your ganache with semisweet chocolate rather than bittersweet? Reason I ask is because it's going to be underneath fondant and I want it to hold up but I know that bittersweet has a higher cocoa content and that's what makes it stiffer. I just hate the taste of it. Has anyone tried ghirardelli semisweet, and how does it hold up with 2:1 ratio? 

2 replies
cakedout Posted 5 Nov 2015 , 8:56pm
post #2 of 3

I am rather new at this whole ganache thing, but I have found that the Ghiradelli semi-sweet works the best for me! 

Inga1 Posted 6 Nov 2015 , 2:19am
post #3 of 3

I use Ghiradelli. Do not like Nestle chips

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