OK so this is the second time I am making Ganache and was wondering what is the good, better and best chocolate to use??? I used dark chocolate candy melts with a touch of gourmet dark choco the first time and it was scrumptious!! This time I used milk chocolate candy melts and it's really good too!! Can I make it even better??? If some of you could please share with me what kind of chocolate you use I would greatly appreciate it. Thanks in advance for any feedback on this.

Most any chocolate you like to eat will make a delicious ganache. Some people find the dark, bittersweet chocolate to be "too much". (whatever that may mean). I like a mix of dark and milk chocolates. And I prefer real chocolate over candy melts.

A touch of strong espresso with enhance the chocolate, or you can infuse the cream with lots of difference flavors-before you add it to the chocolate.

i've used the nestle choc chips and it was really good. but then i used ghardelli (sp?) chocolate this last time and it was really yummy... it's totally your preference.

The higher the percentage of cocoa, the better. I use Bakers or I think I was Ghiradelli baking chocolate. I have used this for groom's cakes with, get this, ganache poured over chocolate cake with chocolate rasberry icing filled with rasberry filling. It was unbelievably rich. People grabbed it up faster than the wedding cake!! I think the chocolate melts (milk chocolates) have too much fat in them. Just my opinion.
Vicky

Since cream is cream, you can only improve on the chocolate. I have used Ghirardelli dark choc, I even once used Dove dark choc candies. Now I found a chocolate store where I can buy european chocolate. I like Callebaut and Hawaiian Vintage (well, that's hawaiian, not european). Though Valrhona is good, just more expensive than I am willing to pay. (I'll pay $8-12/lb, not $15).

The only thing I don't recommend using is white chocolate. It will be way too runny because of all the cocoa butter. I think you can do it but with much less cream. The milk chocolate may be softer than the dark as well.

Forgot to tell you, check out baking911.com, great ganache recipes!!!
Vicky

Thank you all so much for all the replies!! Leta - yes, the milk chocolate is softer - tried it yesterday and I had to refrigerate to get good consistency. Vicky - thanks for the link - it's great!!!

Wow, that was a good link, I am going to make a double layer cake both frosted, then glazed with ganache for next week, and will definately use this recipe. Thanks!