Chocolate for ganache

What chocolate does everyone prefer for their ganache? I found a site that has pretty decent prices on there chocolate, although the shipping was a little much. http://www.gygi.com/shop/index.php/chocolate/chocolate-melting/chocolate-melting-couverture.html

I know a lot of people say Callebaut is the best, but I was wondering if anyone has used Guittard white chocolate or Merckens Yucatan Dark Chocolate. These are more in my price range at the moment.

Thanks so much!

Tammy, https://www.facebook.com/LowcountryConfections or Lowcounrtyconfections.net

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3 Replies

Prima Cakes Plus ...

I use ghiradelli for my ganache and didn’t have any problems.

Rosa ...

I also use ghiradelli for my ganache and its very good

Tammy ...

I have been using 3lb bags of ghiradelli that I bought at SAMs. But they stopped carrying and it is quite expensive in the 11.5 oz bags. I was just wondering if anyone had used those other brands. Especially the white chocolate, as I have heard that it could be temperamental. Thanks