For the sour cream ganache, Rose recommends using semi-sweet chocolate that doesn’t exceed 53% cocoa solids or the sour cream could taste bitter. It seems “these days” that you either find milk chocolate or 70%+. (I know that ghiradelli mades a 60% baking bar and an unspecified “semi-sweet” baking bar that is probably a bit less, but I don’t like either of these.)
Would you think that I could mix a 70% dark with a milk chocolate that is 42% cocoa solids? If I did that 50/50, I would average 56% cocoa solids, so I’d probably go 60/40 or 55/45, wth the greater amount being the milk chocolate.
I don’t see how this would be a problem, but as the recipe specified semi-sweet and one never knows what chemicals can do when introduced to one another in unexpected circumstances, I thought I’d ask!
Thanks so much for any thoughts!!!