How do you get dark chocolate ganache?

I make a ganache to be super bright and really dark, like how you see the ganache cake dark reality in a bakery. I used the black chocolate (70%) to make the ganache and when I added the boiling cream melted, the color seemed more like a milk chocolate color. Should I add the cream in small amounts at a time? Oh, and for brightness, I can add corn syrup or oil?

There may be added to cream a lot. The black-chocolate used (70%) should make a nice dark ganache. You could try adding more chocolate to the mix he has done. The recipe I used is: 3 / 4 cup whipping cream 8 oz 1 Tb chocolate flavoring, amaretto, Grand Marnier or vanilla cream heat. Pour over the chocolate. Let stand for 1 or 2 minutes. Stir until smooth. This makes enough to frost a layer cake barely 2. To use as a glaze let it sit in room temperature for 10 minutes. For use as a glaze or filling let stand for 4 hours at room temperature or cool but watch until thick and spreadable.

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