Full video tutorial right here:
* You can use coffee in place of water, which intensifies the chocolate without adding a coffee flavor. I primarily bake for children, however, and like to limit the amount of caffeine where I can. You can also use decaf, but I never seem to have that on hand. ** Pick whatever chocolate you have on hand/suits your fancy. I LOVE Trader Joe's Pound Plus Dark Chocolate bars. The quality is pretty amazing for baking (and straight up eating). And let's be honest. Chocolate can get expensive. You get more than a pound for, what, $5?
*I make my ganache using weights so I've tried my best to approximate volume amounts if you need them. Measure the volume of chocolate after chopping.
*Also, you can use any chocolate you like! I prefer a dark variety, since it is diluted with cream, which will lessen the bitterness of dark chocolates. I've even used leftover Halloween candy for ganache.
... the nerdy baker behind the videos and recipes here. I coded this site to not only share my recipes with you but also to build some helpful tools for bakers.