When a recipe calls for "white chocolate buttons" is this the same thing as the candy clay white chocolate that you could purchase at Michael's?
I also wanted to know if you could substitute regular white choc. in your recipe instead of these buttons.
The candy clay stuff that Micheal's sells doesn't look terribly appetizing to me . . . does it taste better than it looks?
You could probably use the candymelts from Michales, but a better bet would be the white chocolate sold at a cake supply store. The disks look the same as the candymelts (not the packaging) but I'm sure the quality of the chocolate is better. Using white chocolate from the grocery store baking aisle would probably work okay, too.
ETA: from the grocery store, don't use the chocolate bark-that's not quality chocolate.