Hi All! I am planning on covering a cake for the first time with white chocolate ganache. I have on hand several bars that are called "Dipping and Candy Making Bar." Do you think this would be good for making ganache? I know it's not real chocolate, but it is Ghiradelli, and they recommend it for chocolate fountains and candies, so it must taste good. I want it to be spreadable, and then firm up a bit so I can cover in fondant.

Thanks for any suggestions/experiences with this stuff!