Question about making chocolate ganache ...

[Merguez]

... to cover the yule log. Mary Berry recipe. Says use dark chocolate 35 - 40% cocoa solids. Well I have bought Green & Blacks 70%. I know this is not at all sweet. Ganache recipe is just chocolate and cream. Should I add some icing sugar to counteract the bitter chocolate?

Not going back to shops to buy more chocolate I have 4 bars of the stuff & it costs a fecking fortune. And not going out again until Boxing Day.

Sorry I don't know but I make mine with 35p cheap chocolate and it's delicious so don't waste your money on pricey chocolate next time.

If you aren't planning on buying any more then shove a bit of sugar in and see what it's like (I'd be tempted to sit in a corner and just eat my way through each bar!)

I'd put a bit less chocolate than cream (assuming a 50:50 recipie), and a little golden syrup if you have any. The ganache isn't as bitter as the choc becasue of the cream, so don't add too much.

You might find it splits - the problem isn't taste/sweetness, it's that too high a cocoa content can turn it grainy.

If you have a bar of ordinary milk chocolate, you might want to add a bit of that in, replacing some of the 70% stuff.

Or just cover the log in a snowstorm of sieved icing sugar and scoff the green and black's. i would.

Have just realised I have got some cheapo milk chocolate bits for baking choc chip cookies in the cupboard - reckon if I substitute some of those for the 70% should all even out.