Baking By mahlmann Updated 12 May 2010 , 11:44pm by Occther

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mahlmann Posted 12 May 2010 , 11:34pm
post #1 of 2

Hi! I am making a ganache for a cake this weekend. It calls for bittersweet chocolate. I have found 60% and 72% bittersweet. Which would work better to go with a chocolate cake? This is my first ganache. icon_surprised.gif)

1 reply
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Occther Posted 12 May 2010 , 11:44pm
post #2 of 2

Actually, I like to make my ganache with Ghiradelli 60%. It works fine.

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