Ganache with 85%

[AnnieWilliams]

Does anyone make ganache (for icing cakes) with 85% chocolate? I picked up two bars yesterday, one 85% and the other 70%, and there was a huge difference in taste between the two. The 85% definitely had a deeper, more complex flavor, but it was obviously quite bitter.

I'm on the fence about whether to use it straight and add a small amount of sugar, or to use a combo of the 70 and 85.

Thanks for your help!

[Panaderia Canadiense]

I use a blend of 75% and 95% which evens out to 85% overall in my icing ganaches... I add no sugar whatsoever, apart from a teensy bit of corn syrup (15 mL) to help with the emulsion. I'd play around a bit - maybe try making ganaches (small batches) with just the 85% and just the 75%, comparing the flavours, and then try blending after that.

The bigger key is to use a small amount of butter to improve the final texture - there isn't a whole lot of fat in the high-solids chocolates, and adding just a hint of butter goes a very long way. If you like, my formula is in the recent Ganache thread.

[Lisa Shock]

It definitely helps to know what the split is in formulating a product.

[AnnieWilliams]

Thank you both so much for your help!