So, I used some white chocolate candy melts I had making RKT and it seems to have worked great. I'll know for sure tomorrow when I cut it. I made one batch using Nestles Milk Chocolate chips and when it melted in the double boiler it basically turned into ganache, not the smooth and creamy consistency I expected. Anyone know why?

I am not a pro chef or scientist, but I think that the Nestle chips are for baking (like cookies) so they don't have that element in them like the candy melts (I think they are two totally different things) that makes them turn hard afterwards. I think they are supposed to stay soft n mushy.

that would be my guess.......

Hmmmm... So, when people here say they melted chocolate to do/make something, they are usually referring to candy melts? Or is there other chocolate that is being used?

I guess it would depend on what they are using it for. If your using it as a binding agent, I would go the candy/chocolate melt route.
jmho