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I think that the taste is good BUT for a first time cook it might be confusing trying to convert 5 1/3 ounces of butter to tablespoons. I made this make and I am not a first time cook so with that said my ganache came out very buttery and my chocolate seperated but somehow I was able to salvage it and managed to still ice my cake (there was NO WAY I was gonna let a whole pound of chocolate go to waste). Also, this recipe makes ALOT of ganache.

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Chef Sarita in Austin Texas August 10, 2009

This is the one I have been looking for. Bittersweet chocolate made all the difference! Thank you for this easy recipe.

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windywood June 15, 2003

Made exactly as the recipe states. Too oily. Once cooled, it won't even stick to your finger, it just slides off once the heat from your finger melts it. I tried another recipe that uses a tablespoon of butter and it turned out much better.

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swein563 March 26, 2012

I had a bit of a hard time with this recipe. It turned out pretty good, but it was more work than other recipes I've tried. I used semisweet mini chocolate chips. The chocolate took a long time to melt, and it started boiling before all the chocolate chips were melting. I (tried to) pipe the ganache into raspberries and strawberries. It was not quite cold/thick enough but it ended up tasting delish.

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Emmelyn Johnson July 06, 2011

This tasted awesome. A deep, not too sweet chocolate crown for your cake! I personally think it was too much butter. The next morning there were actually like tiny pools of butter in the ganache. I was able to easily smooth it out, but could have probably been avoided with less butter.

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tara portee January 28, 2011

This was delicious.

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BetterOffBread June 14, 2010

I used this ganache to fill a chocolate birthday cake (#2496). The cake was amazing. People commented specifically on how good the ganache was.

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MarinasDaddy January 03, 2010

this was really really good. i used organic fair trade chocolate and i mixed it in my cake mixer. very very nice.

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Maya's Mama December 30, 2009

I put this on a chocolate cake with buttercream frosting. It is absolutely divine. Instead of whisking it I put it in a food processor and broke up the chocolate, once the milk was to temp i poured it in to the processor until i didn't hear the crunching sound any more. it is sooo rich. Thank you

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ChelleBell07 July 17, 2009
Dark Chocolate Ganache