Buy better quality chocolate, melt it and add it in. :)
When making ganache, always use very good quality dark eating chocolate of the European type (if you are in the USA) the higher the Cocoa % the better the result.
Perhaps try a 50-55% Cocao Dark Chocolate like Lindt ( I don't know which one you found too bitter but Lindt make up to 90% versions ) Does Ghiradelli make one like that?
You can also use Milk Chocolate, or part milk part dark but may need to use more of it.
I got 10 Lindt 70% cacao bars. it cost me $25. Here's hoping this one works!
Just make sure you're usingthe right ratios before you waste all that chocolate.
I measure my chocolate by weight and my cream by volume. I use metric sorry - I don't know how to convert it, but if I use 1000g of chocolate, I use 500mL of cream.
I think it's better to err on the side of less cream, because you can always microwave ganache to make it more spreadable if it turns out too hard.
I use Colette Peter's recipe....12 oz semi-sweet (I use Ghirardelli) and 4 oz bittersweet, 1 1/2 cups of cream, 1 1/2 tsp vanilla. Let sit overnight. Works perfect for me every time. Works as a filling and icing. If too firm for spreading...just heat slightly.
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