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I need help with my ganache!

post #1 of 34
Thread Starter 
What is the best chocolate to use for making ganache? Besides couverture chocolate because I can't find it anywhere at a decent price.
post #2 of 34
I 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
post #3 of 34
Thread Starter 
Thank you for your response! I'll look for bakers chocolate on my trip to the grocery store!
post #4 of 34
Bakers 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.
post #5 of 34
Quote:
Originally Posted by asimm09 View Post

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

No problem!
post #6 of 34

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

post #7 of 34

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

post #8 of 34

I use Ghiradelli chips for customers and plain ol Hershey chips when it's for me. I really don't taste much difference

post #9 of 34
Thread Starter 
Thank you everyone for all your great responses!
post #10 of 34

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.

post #11 of 34
Thread Starter 
Thank youuu!
post #12 of 34

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.

post #13 of 34

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. 

post #14 of 34

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)

Yes, the honey from the comb is sweet to your taste; know that wisdom is thus for your soul...
Proverbs 24:13b-14a

 

~Licensed, inspected, home-based baker~

Reply

Yes, the honey from the comb is sweet to your taste; know that wisdom is thus for your soul...
Proverbs 24:13b-14a

 

~Licensed, inspected, home-based baker~

Reply
post #15 of 34
For 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.
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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