Thank you Theresa for your helpful posts. Yes, I can also taste the difference between real chocolate and candy melts. I was hoping that someone had invented a not-so-temperature-sensitive chocolate and I just hadn't heard of it yet. No such luck!
Pastryqueen9, I tried dipping some cookies in ganache (for a half chocolate, half white look) and it wasn't good! While ganache sets up well enough to frost a cake with, it is not firm enough for something you will touch or pick up with your fingers. It remained slightly tacky to the touch and made a mess on the display platter.
Back to tempering practice for me!
Pastryqueen9, I tried dipping some cookies in ganache (for a half chocolate, half white look) and it wasn't good! While ganache sets up well enough to frost a cake with, it is not firm enough for something you will touch or pick up with your fingers. It remained slightly tacky to the touch and made a mess on the display platter.
Back to tempering practice for me!
