I am so sorry I am just now seeing this post.  There was so much spam at the time, it just got buried.

I've used Ghirardelli for making white chocolate ganache and dark chocolate ganache.  It melts well and is easy with which to work, plus it is good enough to eat by itself.  For ganache, I've also used Nestle Chocolate Chips in semi-sweet chocolate and milk chocolate.  Since they are specifically intended for baking without melting, the chocolate chips were a bit harder to get melted, but worked fine.  No quite as yummy as Ghirardelli, but not noticeably inferior.

For cake pops and drip cakes, I've used Almond Bark, Walmart brand Dipping Chocolate, and Wilton Candy Melts.  Honestly, there is such a small amount of chocolate involved, I do not notice much difference in taste from the more expensive brands. (Note:  I am sure there are people out there who are cringing at that remark!)  They all three have the added advantage of being formulated for melting, so melt easily and smoothly.  For dipping or drips, I prefer any of these to real chocolate, hands down.  I have always gotten fabulous colors from Wilton Candy Melts and none of the above require the addition of Paramount Crystals, oil, or corn syrup.  You specifically mentioned the black not being intense, this cake was done with black Wilton Candy Melts.  It was not only super black, but glossy and shiny.

If you want to add color to chocolate or any of these oil based products, you need to use color specifically designed for chocolate.  Using gel or liquid colors, which are water based, will cause the chocolate to seize.

If you are unable to reply to this post, please start a new one referring back to the original.  Sometimes new members are unable to respond to their own posts for about 30 days.  Or, you can send a personal message to any of us.

I never saw your message either:(   As Sandra said there was an overwhelming amount of spam back then which made it easy to overlook a “real” post.  

I haven’t used dipping chocolate much & when I did it was always Wilton melts.  Maybe once in a while I’d mix in some chocolate chips—as I remember there was a taste difference as melted seem to be more waxy in taste 

I never saw your message either:(   As Sandra said there was an overwhelming amount of spam back then which made it easy to overlook a “real” post.  

I haven’t used dipping chocolate much & when I did it was always Wilton melts.  Maybe once in a while I’d mix in some chocolate chips—as I remember there was a taste difference as melted seem to be more waxy in taste