Ghirardelli Candy Making & Dippping Bar...

Decorating By Jopalis Updated 26 May 2007 , 12:32am by springlakecake

Jopalis Cake Central Cake Decorator Profile
Jopalis Posted 25 May 2007 , 3:30pm
post #1 of 8

Is this type of chocolate good for ganache or chocolate modeling? I get it at Sams.... 2.5 lb flat box. Double Chocolate flavor. I have to do both of the above and I don't want to waste it. Should I just go buy blocks of chocolate?

7 replies
PaulaT Cake Central Cake Decorator Profile
PaulaT Posted 25 May 2007 , 4:18pm
post #2 of 8

Hi,
I used Ghiradelli chocolate all the time for ganache - it is smooth and has a wonderful flavor. It's great to work with. Would recommend it highly for baking. I think you'll like it a lot. icon_wink.gif

JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 25 May 2007 , 4:47pm
post #3 of 8

As long as it tastes good to eat, it will generally make good ganache. Most recipes are about 50/50 chocolate and cream, some add a couple of other incidental ingredients.

espresso powder for intensity
butter for mouth feel and gloss
corn syrup for shine
liquor for additional flavorings.

I often use an excellent chocolate chip for ganache. the end results are terrific. for a less intense flavor version, I use part milk chocolate chips and part semisweet.

GeminiRJ Cake Central Cake Decorator Profile
GeminiRJ Posted 25 May 2007 , 5:50pm
post #4 of 8

I'm envious that you can get the Ghirardelli Dipping Chocolate. The Sam's in town only carries it around the holidays, and I've gone thru my entire stash!

springlakecake Cake Central Cake Decorator Profile
springlakecake Posted 25 May 2007 , 5:51pm
post #5 of 8

I guess I am confused...Is this a different kind of Ghiradelli, is it specifically made for dipping and whatnot...like candy melts? Or are we just talking about the regular chocolate chips? I love there chocolate, but I have not tried any sort of confectionary coating made by them so I couldnt say for sure on that one.

GeminiRJ Cake Central Cake Decorator Profile
GeminiRJ Posted 25 May 2007 , 5:59pm
post #6 of 8

This is made specifically for dipping. It is not REAL chocolate, but tastes wonderful and easy to work with.

Jopalis Cake Central Cake Decorator Profile
Jopalis Posted 25 May 2007 , 6:15pm
post #7 of 8

Yes, it says specifically for candy making and dipping. I don't think it is like their regular block of chocolate or chips... Just not sure.... Maybe good for melting but not tempering.... I am confused as to the difference... thanks.

springlakecake Cake Central Cake Decorator Profile
springlakecake Posted 26 May 2007 , 12:32am
post #8 of 8

Well you wouldnt need to temper it. I probably isnt REAL chocolate like the chocolate chips (which you would need to temper if you were making candy or something, not for ganache) I think you probably could make ganache with it. i think wilton has recipes for ganache using their candy melts. But for a ganache I would probably just go with the real stuff. though maybe it is really good, I havent tasted it! icon_lol.gif

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.