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Has anyone used candymelts as a fake "ganache"? - Page 3

post #31 of 67
oh well.. hundreds of decorators on this site us them....with great success
NAMASTE
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post #32 of 67
Quote:
Originally Posted by Meowcakes

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.



I agree. thumbs_up.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 #33 of 67
Different strokes for different folks...

I hate fiery food, many people seldom eat anything else.

I hate all that electronic crap on the phones, many people want more; I just want to make and receive calls, not shoot a rocket to Mars for heaven's sake.

I wear Keds tennis shoes, someone else wears stilettos.
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #34 of 67
I only use candy melts for candy molding and my candy clay. I prefer natural chocolate for ganache. I've read that chopped chocolate is better than using chips, but I'll use the chips if that's all I have. icon_smile.gif
post #35 of 67
It's not a matter of "different strokes". It's a matter of WHAT ganache IS.

Ganache is a French term referring to a smooth mixture of chocolate and cream. Period. 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 #36 of 67
The OP stated she wanted to make fake ganache.

For everyone to keep telling her she will be making fake ganache is a little redundant, is it not?
That is what she wants to make.
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Tommy's favorite song? Roll roll roll your goat
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post #37 of 67
The op isn't the one that ask the question that brought it up. I believe it was Madge. icon_lol.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 #38 of 67
I imagine it has a lot to do with cost - the finest chocolate is expensive and if you want to try a cheaper alternative for a hobby baker to practice with (as the OP stated when asking for advice on fake ganache) who are we to judge? I'd like to wear Jimmy Choos, they are the finest quality shoes - but more often than not I buy my shoes in Target so I can also feed my family.
post #39 of 67
OP asked - Has anyone used candy melts or Nestle white morsels as a sort of fake ganache?

You can make a candy cream filling - but your surely not making a *ganache*
Find it hard to believe that of all the thousands of places on line you can't find/buy *chocolate* to make Ganache.

Many say - *i use them* - but what i wonder is - what is the candy cream like 2 - 3 days after you have deliverd it to a customer - icon_confused.gif

candy melts are not chocolate - they are just candy melts.


Hope nobody ever tells a customer that their cake will be torted and ganached using this method.

its like saying - i have a fake diamond -
nooooooo you don't .....................you have a piece of glass thats been cut to sparkle.
there is no such thing as a fake diamond - a diamond is a DIAMOND.



Meowcakes wrote:
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.

And that is about as clear as you can say it - well said MC. thumbs_up.gif


Bluehue.
post #40 of 67
ok welI guess that about covers it (no pun intended lol)
post #41 of 67
Ganache (pronounced /ɡəˈnɑːʃ/, from the French word for "jowl")[1] is a glaze, icing, or filling for pastries made from chocolate and cream.[2]Its origins date to around 1850, when it may have been invented in Switzerland or in France.[3]

Ganache is normally made by heating heavy/double cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.

Depending on the kind of chocolate used, what the ganache is intended for, and the temperature it will be served at, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or truffle base, while three to one are commonly used in a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake.
from wikipedia icon_smile.gif
post #42 of 67
Remember seeing this posted in oither threads regarding ganache.

Don't see any mention of *candY * melts icon_wink.gif

Bluehue.
post #43 of 67
Remember the original question.. people have gotten off track...
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post #44 of 67
we know what ganache is.......
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post #45 of 67
Quote:
Originally Posted by glow0369

Remember the original question.. people have gotten off track...



Others (besides the op) posted questions in this thread reguarding ganache. Some of these post are in reference to THOSE questions. icon_smile.gif

Which proved that not everyone KNEW what "ganache is". icon_smile.gif
everyday is a good day, some are just better than others.
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