Has Anyone Used Candymelts As A Fake "ganache"?
Baking By Jeep_girl816 Updated 27 May 2010 , 4:49am by JanH
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. 
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.
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. 
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.
The op isn't the one that ask the question that brought it up. I believe it was Madge. 
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.
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 - 
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.
Bluehue.
ok welI guess that about covers it (no pun intended lol)
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
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.
Which proved that not everyone KNEW what "ganache is".
I will use them for holiday display candies as they are pretty, but I don't want to eat them.
if we go by what you guys are saying about how ganache is NOT ganache unless is done with REAL CHOCOLATE... then no one has EVER MADE REAL WHITE CHOCOLATE GANACHE... because there is no such thing as white chocolate.... not the expensive one... not the cheap one.... White Chocolate is NOT CHOCOLATE.... you can ask any expert and that's what they would tell you....
Yep, I've used Nestle for all my ganache. It is sweeter, but it works. Rylan uses Nestle for all his ganache too...and his cakes are true art!
FYI: Rylan is a SHE...
Are you sure about that dalis4joe? (have you seen his photo)?
Ingo, most (if not all) his cakes are dummies so I doubt there is ganache on them.
I talk to Ry all the time and I have seen her picks on Flickr....
EDITED TO ADD....
Wait a sec... I just went to check my faves on flickr and I think I got the wrong Ry lol.... I take that back.... sorry I had a mental pic and that wan't Ry lol....
So Ry might just be a he not a she after all
lol it's funny how we have a "mental picture" of the people we talk to here... and to be honest all this time... I picture Ry like this fave I have on flickr.... it might be that he or she? lol sent me that link... cause I have it tagged as Ry...but on the profile this person is fram Australia and Ry is from Vegas lol
sorry again 
if we go by what you guys are saying about how ganache is NOT ganache unless is done with REAL CHOCOLATE... then no one has EVER MADE REAL WHITE CHOCOLATE GANACHE... because there is no such thing as white chocolate.... not the expensive one... not the cheap one.... White Chocolate is NOT CHOCOLATE.... you can ask any expert and that's what they would tell you....
That depends on which expert you're asking. Some say it's not, because it has no cocoa solids. Some say it is, because it has cocoa butter.
So people have certainly been making real white ganache.
Well....I have never made ganache before, so I have no input on the subject, I am just curious to see if Rylan will come on and solve the mystery!!!!
Just weighing in with my opinion only---
I think it's fine if persons want to use candy melts.
I can taste the difference in half a second; others can't. I've got an insensitive palate for a few other foods, just not chocolate.
However, if one is selling to the public, it seems to violate truth-in-selling laws to call it "chocolate" or "ganache." I'd be upset if I purchased a cake that was filled or iced in "ganache" that turned out to be made with candy melts. Ditto with "chocolate-covered" anything. That's why there's such a distinction required in the packaged chocolates we buy.
I ALSO think it's fine to use candy melts (I use Nestle Morsels) as long as you are tasting a good product.... it's like boxed vs scratch.... if it tastes good... I do see why people are saying you shouldn't call it this or that...
I just feel some people have this "entitlement" to correct everyone...all the time...
but I was not saying this put down anyone that uses candy melts or morsels... I use morsels for white chocolate and it is not a waste of heavy cream... cause it tastes really yummy....
Yep, I've used Nestle for all my ganache. It is sweeter, but it works. Rylan uses Nestle for all his ganache too...and his cakes are true art!
FYI: Rylan is a SHE...
No dalis Rylan is a HE
Well....I have never made ganache before, so I have no input on the subject, I am just curious to see if Rylan will come on and solve the mystery!!!!
He has "solved the mystery" in other threads. He is a HE.
I ALSO think it's fine to use candy melts (I use Nestle Morsels) as long as you are tasting a good product.... it's like boxed vs scratch.... if it tastes good... I do see why people are saying you shouldn't call it this or that...
I just feel some people have this "entitlement" to correct everyone...all the time...
but I was not saying this put down anyone that uses candy melts or morsels... I use morsels for white chocolate and it is not a waste of heavy cream... cause it tastes really yummy....
I don't really think this thread falls into the "entitlement" category dails. It' isn't about one icing being better than the other or such but instead is about the FACT (since the question was asked) that it takes CHOCOLATE to make ganache. Some actually didn't know that. Loved you "tool" cake BTW.
Well....I have never made ganache before, so I have no input on the subject, I am just curious to see if Rylan will come on and solve the mystery!!!!
He has "solved the mystery" in other threads. He is a HE.
I think that's what I said.
I am a he, Hehehe
All my cakes except for a couple are a combination of dummies and real cakes (usually the simple tiers are real). After the cake is eaten, it is then recreated again for display at my home...usually done a few weeks later. But all cakes are photographed the day it is done.
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