I made some cake pops and used candy melts to coat, worked perfect but nobody liked candy melts taste.
Today I melted Ghirardeli White Chocolate chips in heated heavy cream 3:1 parts.
It was very thick, I added 1 tbsp. of melted crisco, still very hard to work with.
1. Should I use white chocolate bars instead of chips?
2. Is Ghirardeli brand okay for coating cake pops of there is some other brands that work better?
I really don`t want to use candy melts.
Ghirardeli is the only brand available in stores where I live.
You made ganache by adding the cream. If you want to coat the cake pops you just need to use white chocolate (couverture is best) and temper it. It'll dip fine then.
Ok, thanks. couverture? what is it? Chocolate with high cocoa content?
Yep very high quality chocolate which contains extra cocoa butter