For this recipe I melted dark baking chocolate into the cream . You can use milk baking chocolate as well. If you are using milk baking chocolate, then add 2 oz (50g) extra chocolate to the cream to  achieve the correct ganache consistency. Remember to get baking or cooking chocolate, not regular eating chocolate for your ganache. Regular eating chocolate contains other ingredients like fillers or shortening. This can create a grainy effect and interfere with the setting of the ganache.