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Reviewed: May 9, 2008

This was actually quite good. It has a richer and bittersweet flavor. It needs something to counter the bitter for some taste buds. We liked it though. I made a buttercream frosting to border the ganache which worked out perfectly.

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SAMOYED

	Cooking Level: Expert
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Reviewed: Apr. 27, 2008

I made this and poured it into a tart pan with a thick graham craker crust then topped with raspberries and served with fresh whipped cream. So pretty and good too.

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CharBear

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Dec. 28, 2007

I use this recipe professionally and it works, never fail every time. People love it! If I make one cake with this ganache, I am guaranted another 5 - 6 orders from customers who have tried it! thanks!

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Jess L

	Cooking Level: Professional Living In: Niagara Falls, New York, USA
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Reviewed: Apr. 26, 2007

Excellent flavor. I like to simplify the process by chopping the chocolate in my food processor until, then pour the hot cream down the feed tube and give it a whirl... in seconds you have wonderful ganache. Use this ganache warm as a pourable glaze, let it cool to room temp (over night) and use like a standard frosting, or chill until firm and whip with a heavy stand mixer until it's light in color and spreadable. You can even use this ganache to make authentic chocolate truffles - just roll the chilled ganache (unwhipped) into balls and coat with cocoa powder, chopped nuts, or whatever.

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PATRINCIA

	Cooking Level: Expert Home Town: Queens, New York, USA
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Reviewed: Jan. 18, 2006

This worked very well with my cake. I used semi-sweet and bitter-sweet (60%) for two different layers of the cake and was very pleased with both. I let it cool just moments before going nuts draining it into the layers. Raves.

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Greg P..ski

	Cooking Level: Expert Living In: Arundel, Maine, USA
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Reviewed: May 25, 2005

I made this ganache for some truffles I did for a friends b-day. I used dark chocolate and followed the recipe to a T with the only addition being a heavy dose of creme de menthe candy flavoring. I then put the ganache in the freezer until it was thick enough to roll into balls and refroze the balls so they were rock hard before dipping them in more dark chocolate to create a shell. I then melted a little green chocolate (available at Michael's stores) and drizzled it over the top. Absolutely Heavenly. Store in the refrigerator, incredibly rich and creamy with a nice mint flavor. To die for...

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