I am going to attempt my first whipped ganache and am just wondering what kind of chocolate is best for it? Baker's? Wilton candy melts? Bulk from the grocery store? We don't have a baking supply store here that I know of and I want to make sure I am using the right kind of chocolate. Thanks in advance!
Tara
I think Ghiradelli melts quite well.
The only thing is wait for the chocolate to cool a little first or else you'll do what I did the first time- I melted half the buttercream on my cake.
The cake looked like a bad acid trip 
which was sad because it was for my best friend's birthday that we were celebrating. 
For my whipped ganache I used milk chocolate chips. You heat up the cream, then poor over the chips and let sit a minute. Then slowly stir to until the chips are all melted and incorporated. Then place in the fridge to chill. After it is chilled you then whip it nice and fluffy. This is one of my favorite fillings and icing to use!! GL=) Jen
Don't use Baker's or candy melts. Use a better-quality chocolate if you can. You don't have to spend a ton of money--I use Ghiradelli or Guittard semi-sweet chocolate chips in my semi-sweet ganache.
What are you using the ganache for? Filling?
If you're going to ice a cake with it, I recommend using unwhipped ganache. It makes a beautiful shiny surface. I like to cool the ganache to room temp (a little over an hour), then use a metal spatula to smooth it on.
Here's a cake I did that way:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=22806
Like another poster said, whipped milk chocolate ganache makes a delicious filling.
There are lots of uses for ganache!
I think Ghiradelli melts quite well.
The only thing is wait for the chocolate to cool a little first or else you'll do what I did the first time- I melted half the buttercream on my cake.
The cake looked like a bad acid trip
which was sad because it was for my best friend's birthday that we were celebrating.
You don't need to put buttercream on the cake first if you're covering it with ganache. That'll fix the melting problem!
Sorry that happened to you! How frustrating!
Hi Tarabell,
I just went through this myself last week, here is a link to read some of the answers I got.
www.cakecentral.com/cake-decorating-ftopict-257601.html
www.cakecentral.com/cake-decorating-ftopicp-2731423-.html#2731423
PS: My Choc Ganache filling turned out great! It's a keeper.
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