I'm not sure which chocolate to use. I see bittersweet mentioned in some recipes and just "chocolate" in others. What kind tastes the best?
Semi Sweet and bittersweet are very similar in ganache (because the cream softens the flavors a bit). It is very rich. Either chocolate will work just fine. I often add a portion of milk chocolate to make the chocolate less intense (my mom prefers it that way)
The last (and, so far, only) time I made ganache, I used chocolate with 62% cocoa, which is "bittersweet" I think.
I've heard and read that high-quality, dark chocolate works best, and that white chocolate needs special care, so it has its own recipe.
i usually use semi-sweet , sometimes i mix milk chocolate with bittersweet... that is good too...
Well, I tried it tonight with semi sweet because its what I had. On it's own I thought it was similar to bitter (just like JoAnnB said) and I wasn't too excited, but once I put it onto the cake (WASC) I thought it was very good, rich.
So, normally would you BC the cake first and then pour this over? Tonight I just poured it straight over the cake, but I doubt that's what you would do normally, right?
It helps to have a very smooth surface for the ganache. A crumb coat will make sure there a no lumps or seams visible. However, it usually looks so good no one notices minor imperfections.
Yes, I agree with JoAnnB... and I had been making it with bittersweet alone, but just read to mix with 1/2 semi sweet (was that JoAnnB in another forum?).. anyway, I crumb-coated my 1st attempt at pouring ganache over a cake, and after it set I tried to smooth it - do NOT do that, it will lose it's shine & get all messed-up. I was trying to level a bump - just leave the bump. Add a flower in that spot or something (you probably won't even get a bump... mine wouldn't have been noticed, but that perfectionst came out again. I hate that!)