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I've made ganache with all sorts of chocolate, and am always looking for the best chocolate I can find for the most reasonable price. Could people please give me their (milk chocolate) recommendations?

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Recommendations for what? Flavor? Texture? What are you trying to accomplish? Where are you? – GdD Dec 17 '12 at 11:37
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As @GdD says, this is very, very vague. You can use any chocolate you want for ganache, based on its flavor and sweetness profile, and the flavor you desire. The only criterion in my mind is to use real chocolate--that is, not a product where the cocoa butter has been substituted out for another fat, for economy or to change the melting properties. Many brands of chocolate chips have different fats, so chocolate chips may not be suitable. Otherwise, use whatever you have available, if you like the flavor. – SAJ14SAJ Dec 17 '12 at 12:49
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This is borderline off topic because it is arguably subjective... – ElendilTheTall Dec 17 '12 at 13:33
As others have pointed out, very hard to give you any specific recommendations. Whenever I use chocolate in a desert such as ganache, I tend to look for a chocolate with the highest % of cocoa solids content as I've always found that produces the best results. It isn't always the cheapest mind. – spiceyokooko Dec 17 '12 at 17:01

closed as not constructive by rumtscho♦ Dec 17 '12 at 18:29

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