Hi all! I have dumb question....what is the best kind of chocolate to use for ganache. The first time I tried to make it, I used semi sweet chocolate chips and...well, it was kind of bitter and did not compliment the chocolate cake at all. What kind should I get? I will be using it as a filling for a regular chocolate WASC.

Another question....I am making a friend a bday cake next week and she LOVES nutella! Can I melt that stuff into my ganache for a filling? Has anyone tried that type of thing before?


Thanks for all the help!
-erin
I *heart* MMF!

Overview on ganache, how to glaze, pour & smooth, recipes and more:

http://forum.cakecentral.com/cake-decorating-ftopict-334973-.html

Threads on best and tempering chocolate:

http://forum.cakecentral.com/cake-decorating-ftopict-229031-.html

HTH

Just wanted to say thanks for posting the question about ganache sparkie248 and thanks to JanH for giving the links to infomation about ganache.....i was just about to post a question regarding ganche, but after looking at the link to links about ganche, all my questions have been answered....