Guittard Choc-Au-Lait For Modeling And Ganache?

Baking By vgcea Updated 8 May 2012 , 6:38am by scp1127

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vgcea Posted 7 May 2012 , 6:51pm
post #1 of 3

Some weeks ago I posted about issues I had with white chocolate chips seizing in my SMBC (Nestle morsels was what I had on hand at the time). I was told to use a different type of chocolate better suited for melting.

So far, my research online has pointed to Guittard's Choc-Au-Lait as a top choice (cooks illustrated/country kitchens test comparing different white chocolates).

My questions are:

Has anyone here used it successfully for ganache or making modeling chocolate?

Can these chips be used in cake and BC recipes calling for white chocolate?

What does it taste like?

Most importantly, which brand of 'real' white chocolate works as well as the choc-au-lait? I would rather use 'real.' (Well as "real" as white chocolate goes, considering it's not "real" chocolate in the first place).

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scp1127 Posted 8 May 2012 , 6:38am
post #3 of 3

I'm not familiar with Choc-au-lait, but I use Guittard. I use regular and couverture. Always real white chocolate. I don't have any fake chocolate.

Mine come in the round disks, but I've also used Callebaut in blocks. Any real chocolate will work. Taste is a matter of preference, but you can't go wrong with the big, popular companies.

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