I am fortunate to have found a Chocolate Store here (yes, that's right. Kansas, USA) and I use Callebaut or Guittard I have also used a Hawaiian Chocolate. Before that I used the Ghirardelli 60% bars. I know with the pourable ganache you need to use less cream for milk choc or white choc, so I don't know if that will affect the whipped ganache.
My fave filling is Chocolate IMBC made with Cacao Barry cocoa powder, it's great to fill and frost with.
Hi where can I find ghiradelli or callebaut in Ontario Canada? Thanks