Dee,

I've done this many times (i really like the 99%) but usually put in
some sugar or honey so that it's palatable to others.
You can use caster sugar or sugar ground in a food processor - add it to
the cold cream before you heat it. The sugar will dissolve.
you don't need much so it should not be a problem. Try adding a few
tablespoons of sugar for 200g chocolate and see how it tastes.
Honey will dissolve more easily and gives a different but intense
flavour - if you can get a light floral honey so much the better (eg
orange blossom or blackberry or clover).
Good luck!
Viviane

Dee Randall wrote:

>To make ganache using cream and 70% dark chocolate needs no sugar for taste.
>However, if one uses 99% bittersweet/dark chocolate, can one make ganache
>and still taste allright without adding sugar; but if you use sugar, how
>would it be prepared?
>Thank you.
>Dee
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