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substitution 4 almond bark.

post #1 of 6
12/4/10 at 5:35pm
Thread Starter 
What can you substitute ALMOND BARK with? I tried using white chocolate but it did not harden up as much as I would have liked it to. Also it melted fairly easy when I was holding the candy. Almond bark does not melt easily when you are holding candy in your hand made out of it.
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post #2 of 6
12/4/10 at 5:40pm
That's because almond bark (why do they call it that, when there's no almonds in it) is more like candy melts than chocolate.

White chocolate is high in cocoa butter, which makes it melt in your hands.

Theresa icon_smile.gif
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post #3 of 6
12/4/10 at 7:14pm
Quote:
Originally Posted by campayven

What can you substitute ALMOND BARK with? I tried using white chocolate but it did not harden up as much as I would have liked it to. Also it melted fairly easy when I was holding the candy. Almond bark does not melt easily when you are holding candy in your hand made out of it.



The closest thing would be white/off white colored candy melts/coating chocolate/melting wafers/confectionary coating--Wilton, Merkens, Guittard, Clausen, etc.

If you have white chocolate that you need to use, you can add paramount crystals to the melted chocolate and it will set up firmer/harder.

HTH
Rae
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They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #4 of 6
3/1/13 at 8:45am

maybe CandiQuik ?


Edited by virago - 3/1/13 at 8:52am

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cake-hole

 -- (noun) Mouth, i.e. the orifice one ought to be using for eating cake rather than talking $#!7

Fantasy/Gothic/Fairytale
(8 photos)
Anniversary
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Easter
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post #5 of 6
3/16/13 at 2:02pm

Almond bark is also known as vanilla flavored candy coating and is made with vegetable fats instead of cocoa butter. My guess is that your white chocolate went out of temper and that is why it did not harden up like you wished. When you melt the white chocolate (check the ingredients list for cocoa butter) you must be very careful not to overheat it and break your temper. I would suggest not using a microwave. Use a stainless steel bowl and place it over hot water just until chocolate is melted.  Don't get water in the chocolate.

 

Whatever you are making is going to taste MUCH better if you use real white chocolate.

 

Hope this helps! 

Kim @ LaFontain Confections

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Kim @ LaFontain Confections

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post #6 of 6
3/16/13 at 3:35pm

fyi, old thread.

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