What Chocolate Should I Use For Ganache?

Decorating By doc_farms Updated 28 Feb 2006 , 8:30am by southaustingirl

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doc_farms Posted 27 Feb 2006 , 3:57am
post #1 of 15

Can I use milk chocolate chips or is it going to task bad?

I know that it's not the best option, it's just what I have and I want to try it out. Any advise icon_smile.gif

Miah

14 replies
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doc_farms Posted 27 Feb 2006 , 4:07am
post #2 of 15

Bump........

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JoAnnB Posted 27 Feb 2006 , 7:08am
post #3 of 15

Any good tasting chocolate will work in ganache, however, mild chocolate ganache will be much sweeter than one made with semi-sweet chocolate. Use a bit lest cream to be sure it isn't too thin to cover well. I personally prefer milk to dark.

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cakesbyallison Posted 27 Feb 2006 , 5:02pm
post #4 of 15

I've used semi sweet choc. chips, and they're fine. Get the cream hot, add them in, remove from heat and let them melt. Don't mix, till they do.

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KarenOR Posted 27 Feb 2006 , 6:18pm
post #5 of 15

I think it depends on the cake that it's covering. I've made dense chocolate cakes and used semi-sweet ganache is was SOOOO good. Too good really.

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KHalstead Posted 27 Feb 2006 , 6:27pm
post #6 of 15

I say go ahead, I have made it with milk chocolate chips and semi sweet chocolate chips and they both tasted great!!! I prefer the semi -sweet over a chocolate cake......but love the milk chocolate for truffles......all depends on what you prefer.....I say go ahead and mess around and try it out, I think you'll be surprised at how two ingredients can be so decadently delicious

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parismom Posted 27 Feb 2006 , 6:31pm
post #7 of 15

I've made dark chocolate ganache. With very sweet cake and filling it was great to have something to counteract all the sugar.

Superb.

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kendraanne Posted 28 Feb 2006 , 1:26am
post #8 of 15

I made my first wedding cake on Saturday...I used Hershey's semi-sweet chocolate chips for the ganache and I had lots of compliments on the taste.

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CakemanOH Posted 28 Feb 2006 , 1:59am
post #9 of 15

I use Ghirardelli!!!!

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southaustingirl Posted 28 Feb 2006 , 3:18am
post #10 of 15

I used Ghirardeli chips, too......first time I have ever made ganche and it came out pretty good. It could have used a bit more of a shine....what makes ganche shiny?? Any suggestions?

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cheftaz Posted 28 Feb 2006 , 4:08am
post #11 of 15

For a shiny ganache add butter. I use 1-1.5 tbls per 8 oz cream. I always have a shiny ganache using butter

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FerretDeprived Posted 28 Feb 2006 , 6:19am
post #12 of 15

I use nestle tollhouse semi-sweet chocolate chips. Sometimes i'll get fancy and make a dark lavender chocolate ganache. Taste's great wth a white cake!

My suggestion if its a sweet cake go for semi-sweet or dark. If its a dark chocolate cake ou can go for milk to help balance things out. Though be careful if your going for that deep brown color. Milk chocolate will give you a light brown while semi-sweet and dark will give you a deep dark brown color.

Cheftaz is right. I always add butter to my ganache and i've always had a nice gloss. icon_biggrin.gif

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lastingmoments Posted 28 Feb 2006 , 6:21am
post #13 of 15

this was a good thread because im about to make ganache this weekend and im trying out new things...........

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Euphoriabakery Posted 28 Feb 2006 , 6:35am
post #14 of 15

I use semi-sweet chocolate chips from Trader Joes for my ganache. Always comes out great.

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southaustingirl Posted 28 Feb 2006 , 8:30am
post #15 of 15

thanks for the butter tip...........now I want to make some ganche!

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