I have never made ganache in a choc pot, but I would guess that the pot is designed to keep the chocolate tempered so that you can dip stuff in it. When you make ganache you heat the cream and then add the chocolate and stir until the chocolate is melted, it is shiny and glossy and ready to be poured on a cake after is cools a little. I think that being in a pot might break down the chocolate since it has cream in it. Might have to get some other opionions on this.
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I have one but haven't tired it. I have heard that it works well though.
I don't think it would work for ganache. With ganache you bring the cream up to almost a boil and I don't see the pot getting that hot. If it did we'd all probably end up with more burnt chocolate than melted chocolate.
I went ahead and ordered it (50% of sale + free ship. at Joann.com today!). I'm looking forward to making more cakeballs and other chocolate dipped delights 
. It'll be nice to have something to keep the chocolate tempered and not have to worry about it clumping or cooling....I've been using the pyrex bowl over the saucepan method, and always worry that some of the condensation from the steam will get into my chocolate and seize it up.
I went ahead and ordered it (50% of sale + free ship. at Joann.com today!). I'm looking forward to making more cakeballs and other chocolate dipped delights
. It'll be nice to have something to keep the chocolate tempered and not have to worry about it clumping or cooling....I've been using the pyrex bowl over the saucepan method, and always worry that some of the condensation from the steam will get into my chocolate and seize it up.
Let us know how you like it. I have no idea what I would do with it, but I like the idea of it 
Maybe a good thing to get with a Michaels coupon.
-Lisa
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