To cover cakes with a poured ganache, what is the best chocolate? I will go to Bakers if that ends up being the best in both price and quality, but have callabault available at the local organic grocery store. Plan is for 6" chocolate tortes covered in ganache, decorated with RI poinsettias, and a piped ganache bottom border. Any other options/opinions?
Use the Callebaut! Or any other high-end chocolate. Valrhona, Sharffen-Berger, even Lindt is very, very good. I wonder if I butchered some of those spellings....too lazy to look it up lol. Try not to use Bakers for ganache though, you really want something special. I don't know if you are using bittersweet or semisweet but Guittard makes a good semisweet chip too. I myself use 65-70% bittersweet. I buy Callebaut in bulk but occasionally nab Lindt bars when they are on sale.