This might be a dumb question but do any of you make your ganache with semisweet chocolate rather than bittersweet? Reason I ask is because it's going to be underneath fondant and I want it to hold up but I know that bittersweet has a higher cocoa content and that's what makes it stiffer. I just hate the taste of it. Has anyone tried ghirardelli semisweet, and how does it hold up with 2:1 ratio? 

I am rather new at this whole ganache thing, but I have found that the Ghiradelli semi-sweet works the best for me! 

I use Ghiradelli. Do not like Nestle chips