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.
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