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Has anyone used candymelts as a fake "ganache"? - Page 2

post #16 of 67
You will have to use more of the white "chocolate" to the same ratio of cream than you would with the dark or semi-sweet. I thinks it's twice as much. There was a thread about that awhile back. Ghiradelli White Chips are pretty awesome and not much more expensive than nestle. They sell them in most grocery stores. ~Rachel
post #17 of 67
Thread Starter 
Thanks so much for all the help/suggestions!!! I've been using Toba Garrett's fondant and it works great, no complaints, been thinking of giving Michele Foster's a whirl though, just because so many here rave about it. For real white chocolate ganache (I've been using "Baker's") I use a 3:1 chocolate to cream ratio, works out great just kind of pricey to have to buy that much of "Bake's" all the time. I'm only a hobby baker so just friends and family and most of them aren't very picky!
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"A good man can make you feel sexy, strong, and able to take on the world... oh sorry... that's wine... wine does that."

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post #18 of 67
Quote:
Originally Posted by Jeep_girl816

Thanks so much for all the help/suggestions!!! I've been using Toba Garrett's fondant and it works great, no complaints, been thinking of giving Michele Foster's a whirl though, just because so many here rave about it. For real white chocolate ganache (I've been using "Baker's") I use a 3:1 chocolate to cream ratio, works out great just kind of pricey to have to buy that much of "Bake's" all the time. I'm only a hobby baker so just friends and family and most of them aren't very picky!



I use Baker's as well. I found the 6 oz. boxes at wal-mart for $1.90. thumbs_up.gif

I highly recommend Michele Foster's Fondant. That stuff is amazing. If you follow the receipe exactly as it's written I guarantee you'll be pleased. I wouldn't use anything else. I add 6 ounces of the bakers white chocolate to mine. Mmm Mmm good.
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everyday is a good day, some are just better than others.
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post #19 of 67
well I am shocked....lol..I thought those candy wafers were chocolate.......I have melted them and added cream and poured it on a cake lol........huh.....learn so much in here haahaha...I learn mostly I am a dork
post #20 of 67
I've only used candy melts when making ganache and truffles and have never had a problem with the dark, light or white/vanilla ones. It can be done. icon_smile.gif
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post #21 of 67
Yes it can be done but it isn't truly ganache. icon_smile.gif
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #22 of 67
I'm thinking WHY would you want to use candy melts, when there's AT LEAST a bag of chocolate chips sitting on the grocery store shelf that you can use, even if you can't afford really good chocolate? Heat isn't a good enough excuse to use candy melts for this purpose. I'm so totally baffled by this I can't even express it.
post #23 of 67
Quote:
Originally Posted by costumeczar

I'm thinking WHY would you want to use candy melts, when there's AT LEAST a bag of chocolate chips sitting on the grocery store shelf that you can use, even if you can't afford really good chocolate? Heat isn't a good enough excuse to use candy melts for this purpose. I'm so totally baffled by this I can't even express it.



You and I both. icon_confused.gif Why ruin a perfectly good cup of heavy cream and possibly a good cake by using candy melts when you can get a bag of semi sweet chocolate chips for the same price as the melts?
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #24 of 67
Thread Starter 
I usually use the Ghirardelli's dark choc for my ganache( the bittersweet 60% cacao) and it is melt in your mouth wonderful, but the cheapest place here I found Baker's is almost $3 a box, yes even Walmart!!! 1.90?? I'm so jealous Mamarobin! I just can't spend that much for every cousin's free birthday cake thumbsdown.gif and I'm pretty sure ordering white choc from somewhere wouldn't be too cost effective either so it looks like I'll be trying Nestle or Ghirardelli white chips for them icon_lol.gif
"A good man can make you feel sexy, strong, and able to take on the world... oh sorry... that's wine... wine does that."

"You are only helpless when your nail polish is wet. Even then, you could pull a trigger if you had to."
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"A good man can make you feel sexy, strong, and able to take on the world... oh sorry... that's wine... wine does that."

"You are only helpless when your nail polish is wet. Even then, you could pull a trigger if you had to."
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post #25 of 67
oh well maybe thats why I don't have a problem....I mix chocolate always....including chocolate chips, but I don't like bitter, and I use melys whenever I am making chocolate candy etc........I really don't see what the big deal is.......tastes good and looks good....not a problem ro me icon_smile.gif
post #26 of 67
Use white chocolate, yes, but candy melts, no.
post #27 of 67
To each their own....
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post #28 of 67
I have used both and no one noticed the difference...
NAMASTE
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NAMASTE
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post #29 of 67
I'll be blogging about candy melts next.
post #30 of 67
Quote:
Originally Posted by glow0369

I have used both and no one noticed the difference...



That's a poor palate. If you gave someone ganache and something made with the chocolate flavored candy melts at the same time, they would definitly be able to tell the difference. Candy melts are "chocolate flavored" candy, not chocolate. I never understand why on this site people try to say the melts are just as okay to use to make ganache as real chocolate. they are not even chocolate and that is NOT ganache.
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