Jeep_girl816 Posted 16 May 2010 , 11:12pm
post #1 of

Has anyone used candy melts or Nestle white morsels as a sort of fake ganache? I have a hard time finding real white chocolate around my area and when I do it's usually not cost effective to use it under fondant like I do for dark chocolate. I know candy melts and most white chips you find at the grocery stores aren't real white chocolate but I was wondering if they actually held up the same, if I mixed them 3:1 with the cream? Are they horrible? Too soft for under fondant? I like to roll my fondant pretty thin and dark choc always shows through but I like how solid it firms up so I was just trying to work up another option. Any input would be appreciated!

66 replies
Toptier Posted 17 May 2010 , 12:37am
post #2 of

Hmm, I've used a mixture of real chocolate and candy melts in ganache once. The reason was the cake was going outside in August and I reasoned the candy melts have a higher melting point so it might hold up better. I didn't have any trouble but the most I used was 1/3 candy melts to 2/3 real chocolate with cocoa butter. I would think it would work fine, just not taste quite so delish as the 100% chocolate version.

Jeep_girl816 Posted 17 May 2010 , 12:47am
post #3 of

Yeah I figured it wouldn't be as melt in your mouth wonderful as real ganache but I figured it as long as it worked I'd give it a try, it probably just tastes super sweet, which real white choc does anyway, imho.

costumeczar Posted 17 May 2010 , 12:58am
post #4 of

I have a feeling that it would be disgusting. Like eating that plastic imitation chocolate they make those cheap gold coins from. Urrrggh.

Jeep_girl816 Posted 17 May 2010 , 1:06am
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I'm more thinking of using the white chips from the store not so much actually candy melts, like Wilton. Looks like my poor DH will become a ginny pig in the near future. Again. icon_smile.gif

Sweet_Guys Posted 17 May 2010 , 1:06am
post #6 of

It depends on whether or not you get a good candy coating. We use Merckens and it works just fine.

Paul

noahsmummy Posted 17 May 2010 , 1:26am
post #7 of

they work fine. ive used them on a number of occasions and never had a problem....

FlourPots Posted 17 May 2010 , 1:28am
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I've used the 12oz. bag of Nestle white morsels + 1/2 cup of heavy cream several times. I find it tasty (not too sweet like I thought it would be), it firms up well, and spreads and smooths easily.

I bake for fun so I have no need to buy the more expensive stuff.

milkmaid42 Posted 17 May 2010 , 1:55am
post #9 of

Like flourpots above, Nestle's white chocolate chips is all I use for white ganache. I use the same proportions, 1 12oz bag to 1/2 C. heavy cream. The consistency is perfect for spreading and it tastes delicious. It takes all my willpower to keep from eating it straight from the bowl.

mamawrobin Posted 17 May 2010 , 2:20am
Quote:
Originally Posted by milkmaid42

Like flourpots above, Nestle's white chocolate chips is all I use for white ganache. I use the same proportions, 1 12oz bag to 1/2 C. heavy cream. The consistency is perfect for spreading and it tastes delicious. It takes all my willpower to keep from eating it straight from the bowl.




Ditto thumbs_up.gif

lngo Posted 17 May 2010 , 2:49am

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!

sweetiesbykim Posted 17 May 2010 , 3:11am

If it lists cocoa butter in the ingredients, I would use it icon_smile.gif

madgeowens Posted 17 May 2010 , 3:15am

I am trying to understand why that would be "fake", I mean it is ganache, so how is it fake? I must be missing something

mamawrobin Posted 17 May 2010 , 4:58am
Quote:
Originally Posted by madgeowens

I am trying to understand why that would be "fake", I mean it is ganache, so how is it fake? I must be missing something




Ganache is a combination of chocolate and cream. Actually the true definition of ganache is the combination of semi-sweet chocolate and cream. Mixing candy melts and cream doesn't make ganache.

Actually white chocolate isn't considered by most to be chocolate because it doesn't contain any cocoa solids. Candy melts are a confectionary coating, certainly NOT chocolate. I think this is what she meant by "fake" thumbs_up.gif

Bunsen Posted 17 May 2010 , 5:13am

In terms of consistency it should work fine as the only difference is the fat used (you can't use melts for dark ganache as they don't have the required cocoa solids content to set it). Best thing is to taste the melts - if they taste ok to eat on their own the ganache will taste ok, if they taste cheap and nasty so will your ganache!

Out of interest what type of fondant are you using? I roll my fondant very thin but you can't see the dark ganache through it...

Rachel5370 Posted 17 May 2010 , 5:17am

You will have to use more of the white "chocolate" to the same ratio of cream than you would with the dark or semi-sweet. I thinks it's twice as much. There was a thread about that awhile back. Ghiradelli White Chips are pretty awesome and not much more expensive than nestle. They sell them in most grocery stores. ~Rachel

Jeep_girl816 Posted 17 May 2010 , 5:24am

Thanks so much for all the help/suggestions!!! I've been using Toba Garrett's fondant and it works great, no complaints, been thinking of giving Michele Foster's a whirl though, just because so many here rave about it. For real white chocolate ganache (I've been using "Baker's") I use a 3:1 chocolate to cream ratio, works out great just kind of pricey to have to buy that much of "Bake's" all the time. I'm only a hobby baker so just friends and family and most of them aren't very picky!

mamawrobin Posted 17 May 2010 , 5:30am
Quote:
Originally Posted by Jeep_girl816

Thanks so much for all the help/suggestions!!! I've been using Toba Garrett's fondant and it works great, no complaints, been thinking of giving Michele Foster's a whirl though, just because so many here rave about it. For real white chocolate ganache (I've been using "Baker's") I use a 3:1 chocolate to cream ratio, works out great just kind of pricey to have to buy that much of "Bake's" all the time. I'm only a hobby baker so just friends and family and most of them aren't very picky!




I use Baker's as well. I found the 6 oz. boxes at wal-mart for $1.90. thumbs_up.gif

I highly recommend Michele Foster's Fondant. That stuff is amazing. If you follow the receipe exactly as it's written I guarantee you'll be pleased. I wouldn't use anything else. I add 6 ounces of the bakers white chocolate to mine. Mmm Mmm good.

madgeowens Posted 17 May 2010 , 6:03am

well I am shocked....lol..I thought those candy wafers were chocolate.......I have melted them and added cream and poured it on a cake lol........huh.....learn so much in here haahaha...I learn mostly I am a dork

TexasSugar Posted 17 May 2010 , 2:57pm

I've only used candy melts when making ganache and truffles and have never had a problem with the dark, light or white/vanilla ones. It can be done. icon_smile.gif

mamawrobin Posted 17 May 2010 , 3:28pm

Yes it can be done but it isn't truly ganache. icon_smile.gif

costumeczar Posted 17 May 2010 , 3:45pm

I'm thinking WHY would you want to use candy melts, when there's AT LEAST a bag of chocolate chips sitting on the grocery store shelf that you can use, even if you can't afford really good chocolate? Heat isn't a good enough excuse to use candy melts for this purpose. I'm so totally baffled by this I can't even express it.

mamawrobin Posted 17 May 2010 , 4:12pm
Quote:
Originally Posted by costumeczar

I'm thinking WHY would you want to use candy melts, when there's AT LEAST a bag of chocolate chips sitting on the grocery store shelf that you can use, even if you can't afford really good chocolate? Heat isn't a good enough excuse to use candy melts for this purpose. I'm so totally baffled by this I can't even express it.




You and I both. icon_confused.gif Why ruin a perfectly good cup of heavy cream and possibly a good cake by using candy melts when you can get a bag of semi sweet chocolate chips for the same price as the melts?

Jeep_girl816 Posted 17 May 2010 , 4:29pm

I usually use the Ghirardelli's dark choc for my ganache( the bittersweet 60% cacao) and it is melt in your mouth wonderful, but the cheapest place here I found Baker's is almost $3 a box, yes even Walmart!!! 1.90?? I'm so jealous Mamarobin! I just can't spend that much for every cousin's free birthday cake thumbsdown.gif and I'm pretty sure ordering white choc from somewhere wouldn't be too cost effective either so it looks like I'll be trying Nestle or Ghirardelli white chips for them icon_lol.gif

madgeowens Posted 17 May 2010 , 4:35pm

oh well maybe thats why I don't have a problem....I mix chocolate always....including chocolate chips, but I don't like bitter, and I use melys whenever I am making chocolate candy etc........I really don't see what the big deal is.......tastes good and looks good....not a problem ro me icon_smile.gif

costumeczar Posted 17 May 2010 , 4:47pm

Use white chocolate, yes, but candy melts, no.

TexasSugar Posted 17 May 2010 , 4:48pm

To each their own....

glow0369 Posted 17 May 2010 , 5:17pm

I have used both and no one noticed the difference...

costumeczar Posted 17 May 2010 , 5:30pm

I'll be blogging about candy melts next.

Meowcakes Posted 17 May 2010 , 5:54pm
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.

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