**Let's talk chocolate for a moment here. I recommend using different types of chocolate to suit your needs. If you're serving the dessert to a bunch of adults who love dark chocolate, you can create a more bitter tasting ganache by using a higher amount of darker chocolate. {The % on chocolate refers to the amount of cocoa, which is not sweet.} the bitterness is okay because often you're using the ganache to cover something very sweet, so the two balance each other out. For my ganache, I used 10 oz of 60% cocoa chocolate and the remaining 6 oz- which is 1 cup- of regular semi-sweet chocolate chips. Semi-sweet has a 35-50% cocoa ratio. Taste the ganache once it's done and if you deem it too bitter, you can add in 1/4 cup powdered sugar or 1-2 tablespoons of corn syrup. Note that these additions will change the consistency slightly though, so try to get the sweetness right using the chocolate instead! If you're new to making ganache, I'd stick with all semi-sweet chocolate.