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replies
BlakesCakes
Posted 3 May 2008 , 6:10pm
post #2 of 3
Well, this may not be much help, but I find that any "good" chocolate in whatever flavor you prefer: white, milk, or dark, makes nice ganache.
I often shop price, so it may depend on what's good, but cheap, and also available in my area. I've used Callebaut, Peters, and Ghirardelli, most often. I like the results from all three.
Rae
Cake_Princess
Posted 3 May 2008 , 6:13pm
post #3 of 3
All good choices listed above. I have even used Dove Dark chocolate.
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