chocolate ganache in a bowl

Generic chocolate chips are designed to hold their shape during baking, so they often contain stabilizers and less cocoa butter, which can lead to a slightly less smooth, sometimes waxy finish when melted. “Baking chocolate” is made specifically for melting and creating a silky, rich base in recipes. You’ll often find it in bars, but you’ll find chips or wafers too.

The quality of the chocolate you use matters too! High quality chocolate has a higher cocoa content and fewer additives, which results in a richer chocolate flavor, in addition to melting smoothly. Grocery store brands that I trust are Guittard (my fave), Ghirradelhi, and Baker’s. Valrhona and Callebaut are fabulous too, but you will have to get them online or from a specialty store.