Where are you located? Do you tend to shop online? Quality chocolate definitely can make a difference in your final result. I’m in Ontario, Canada and have bought my chocolate from a local cake shop (Flour Confections – they have an online store), Lindt boutiques, and have even used Ghirardelli chocolate chips in a pinch (I’ve found the quality to be very good – regular chocolate chips, not so much). Lindt, Guittard, Callebaut/Cacoa Barry, Valrhona are all very good brands.
I know there are a number of online supply shops, I tend to see a lot of people on facebook referring to Pastry Portal. I have never used them, others seem to rave about them.
Good luck! Hopefully some others will have more info for you.
Hi Tamson… I generally use a white chocolate ganache under my fondant. I am in Australia and use Snowcap, which is now available at specialty decorator stores. I make it using 1 part cream, to 3 parts chocolate. In Australia, it can be found at The Raspberry Butterfly, which has an online store. I LOVE to make a caramel from scratch, which I mix into the white ganache as well, (I love caramel).
I am not the best person to ask about dark choc… I am yet to use some of the better brands to make dark ganache… Julez