Welcome to the Cake Decorators Q&A

I live in Canada so not that familiar with your terms or products. I have a question about the chocolate buttercream recipe. When you speak of the 250 milk chocolate in the recipe, it would appear to be melted. As well, you say use Dairy Milk or Galaxy which show as a bar. Is this what I would use, is a chocolate bar melted and then add additional cocoa powder to gain the consistency I need?
For the ganache, you refer to double cream. Would that be whipping cream here?
Thanks for any help.

Hi patticakes

You’ll find an explanation for the different types of cream, including whipping cream, in the wiki link here http://www.cakeflix.com/questions/what-is-double-cream-and-what-is-its-us-equivalent
The chocolate butter cream is made from bars of melted chocolate, if you’re not familiar with galaxy or dairy milk use whatever is the Canadian equivalent but I think Canada does have both. Adding cocoa powder to the mix adds more body to the butter cream which can become slack as a result of adding the melted chocolate.

EDIT

Ganache can be made from whipping cream, however in the Uk it does not have the same fat content as double cream. A higher fat content is preferable for the ganache used in the tutorials.

Whipping cream here is only 35% and there is nothing of higher content. Will this still work?

You will still be able to make ganache, no problems there, it just may be slightly softer in texture and not quite as rich.

Look for pure cream.it,s usually not thickened has a higher fat content.if you do find higher than 35% I find you need less chocolate because it ends up a lot thicker