Hello all...what brand of chocolate is best for making ganache to be used under fondant? I always use SMBC under fondant but when I try ganache, it does not become hard enough. Thanks in advance!
Instead of best brand of chocolate, you need to make sure you have your ratios of chocolate to cream right. I've used cheap chocolate and expensive chocolate and gotten the same results. Some chocolate is just artificial, be wary of chocolate-flavored chips and the like.