I was wondering what kind of chocolate you use when you make chocolate ganache filling. I bought Lindt Madagascar Extra Fine Dark and then thought that might not be good, so I bought Ghiradelli Semi-Sweet Chocolate. So - what do you use?

I've made ganache with everything from 80% dark chili spiced chocolate right down to plain old white chocolate. I do prefer to use a higher quality chocolate (although a couverture isn't really necessary), but just use whatever you like. If it tastes good to eat straight up, then it'll taste good in your ganache! Just stay away from baking chip and the like as they have additives to keep their shape.

How do I make ganache icing? Where its like icing, not the pouring ganache.

Nevermind, I found it.

I just use plain old cooking choc! works great! just heat in the microwave stir in my cream (ratio 2choc:1cream) and voila perfect every time!