what chocolate to make ganache, and then truffles?
Any suggestions on what chocolate to use to make my first ganache and then truffles? We're near gourmet laurier which has some bulk chocolate of supposed good quality. There are also callebaut chocolate bits available in bulk around town.
Having made truffles with whatever was at hand (probably Valrhona) I think you're overthinking this. I would consider of more importance to be the accent flavorings for the truffles -- a spoonful of brewed espresso is great, or just about any of your favorite liqueurs.
Why not use some Scharfen Berger? At a buck a bar at Dollarama, it'd make mighty good truffles.