I really like using ganache under fondant, but, not everyone likes chocolate, and I personally HATE the taste of white chocolate! Do the white candy melts taste as strong? And, can they be used to made ganache to cover a cake for fondant? The local market does not really support "gourmet" flavors! We like down home, good southern style cooking, and all the fancy stuff usually gets left on the plate
Thanks JanH!! Thats exactly what I am looking for! However, do you know how it tastes? Do these candy melts have as strong of a flavor as real chocolate and white chocolate chips?
When heating the cream, sometimes I add extracts or liqueurs to it. Then, pour it over the chips. It cuts away from that intense vanilla flavor of the white chips (which, to me taste quite similar to the melting discs used for molding.)