Welcome to the Cake Decorators Q&A

In order to make the dark chocolate ganache should I use “bittersweet chocolate buttons with a cocoa content of at least 65%”?

Hi cakeczar

Paul has a new section on ganache here http://www.cakeflix.com/online-cake-decorating-courses/using-ganache-overview Dark ganache does work better with a higher % of cocoa solids, so anything between 50 – 70 % is great. Anything above can be very bitter.