COATING CHOCOLATE - the kind for beginners!
MERKENS COMPOUND COATING CHOCOLATE - Technically, this should be called "COMPOUND COATING" because it is a special cchocolate candy that has been "fixed" to allow you to coat or fill molds without all the bother required of REAL chocolate. It comes in round wafers for ease of handling. This coating chocolate is safe, healthy, cheaper and tastes absolutely wonderful! You will find Merkens easier to work with too. Heating-cooling-heating-cooling, again and again, won’t hurt it nearly as much as lesser brands. Our steady customers DEMAND Merkens! This is Kosher chocolate.
.
REAL CHOCOLATE - If you want more of a challenge
Because of the great expense of real chocolate and the tiresome chore of having to condition it, I only recommend compound coatings. To use REAL chocolate, you must first "temper" it. This is a process whereby, you "fix" the chocolate so that it can be used for coating. Otherwise, the REAL chocolate will not harden properly for coating chocolates. This is a very long-drawn-out process and a technique in itself. "Real" chocolate has the very same delicious taste as the coatings.
.
PARAFFIN
Before COMPOUND COATING was available to the homemaker, one could only make chocolate-coated candies with the use of candle wax; paraffin. Adding wax allowed "real-pure" chocolate to set up as coating. You still couldn’t put it in candy molds, but you could use wax to dip candies. This was a very dangerous thing to do, health-wise and who wants to eat "candles." Most people do not realize the dangers of eating wax. It has been alleged that paraffin does not even show up on an x-ray. Who is to know the dangers in future years! So why use paraffin any longer at all? I’m sure our coating chocolate will taste better than REAL chocolate with wax in it.
NOTE: Neither can you substitute chocolate chips for COMPOUND COATING.
.
COLOR & FLAVOR
Coating "chocolate" comes in a wide range of colors and even several flavors. The WHITE-vanilla- flavored coating comes in 8 different colors. The chocolate-flavored coating comes in milk chocolate and dark (stronger cocoa flavor) chocolate. There also are peanut butter and butterscotch chocolate coatings. Flavored coatings are available in strawberry, mint, orange and lemon.
.
COLORING: Now there is finally coloring just made for chocolate. It won't thicken like others would. Coloring for chocolate available HERE
.
NOTE: No, "white" chocolate, or those white chocolates containing color or flavors is really "chocolate." It is just called chocolate. It contains no cocoa. But is sure tastes delicious! Color it, flavor it etc., just like any other chocolate
.
CAKE DECORATORS *DECORATE* WITH OUR CHOCOLATE
Cake decorators use edible-chocolate items for nice touches on their cakes too. From our *1,000+ choices of candy molds, there are many suitable ones to use with cakes. For instance, the little "ballerina girl." Or a "train" for a boy. A "sun" for an out-doors scenery. The ideas are endless. Better still, they can be eaten!
.
DIETETIC CHOCOLATE COATINGS
We carry white or milk chocolate-flavored dietetic coatings. However, this product is not recommended for diabetics without advice of a physician. Excess consumption may have a laxative effect. Many foods can be added or mixed with the chocolate for a better taste. Raisins or nuts are two natural ideas.
NOTE: The dietetic coatings are NOT , however, safe for those people who are allergic to chocolate! The white coatings contain no chocolate and should be safe. But for chocolate, those with chocolate allergies should use Carob. We do not carry this product, however, it is available in health food stores.
HANDLING COMPOUND COATING CHOCOLATE
"A few precautionary measures can be taken so that your finished results will be all that you expected them to be"
.
ODORS
Smoke from cigarettes and other strong odors will incorporate into your melted chocolate if allowed. Never smoke in the same room with your melted coatings. And never place them in the refrigerator with other foods like sauerkraut. The candy will pick up these odors very easily and your candy can taste like sauerkraut.
.
STORAGE OF LEFTOVER COATING CHOCOLATE
It is safe to freeze any chocolate that is not used. Wrap it tightly in several layers of plastic film and place in an air-tight container; freeze. To thaw: Remove from freezer, but DO NOT unwrap. Let the coating set for at least 2 days before opening. If it is opened too early, it will be dry out and be thick when melted. *Add Paramount Crystals if this happens. It is not necessary to store finished chocolates in the refrigerator, unless the room is very hot.
.
VERY IMPORTANT:
Compound coating chocolate will normally give excellent results with a minimal amount of care. There are, however, TWO common mistakes made in handling coatings,
.
HEAT & MOISTURE
Never get it hot and never get moisture in it. Chocolate melts at approximately 92° and burns at 120°.
.
MELTING COMPOUND COATING
Candy coating must NEVER get HOT. Melt over hot - not boiling water. Never leave in a microwave more than a few seconds, never leave a "too hot" crockpot plugged in too long, and never melt directly on the stove. Once the coating is subjected to excess heat, it will never melt properly again.
.
MOISTURE is an enemy of chocolate. Never add water or milk to coatings unless you want a thick fudge mixture. Always store chocolate away from moist areas. Coatings can be stored for long periods of time providing they are protected from moisture. Moisture will prevent the coating from becoming fluid when warmed.
.
FIXING THICK CHOCOLATE:
Coatings that have been overheated or exposed to moisture will become thicker and thicker as they are heated. If coating becomes thick when warming, you may add PARAMOUNT CRYSTALS. This is an unflavored, natural oil. First, melt Paramount Crystals in the microwave. Then, add in small amounts until the chocolate returns to the consistency you prefer. It is recommended that you keep Paramount Crystals on hand at all times, just in case.
5 DIFFERENT METHODS OF MELTING:
.
1.) The double boiler:*
Fill the bottom pan of the double boiler with hot water. Bring water to a boil. Remove pan from stove and place the top pan on containing the coating chocolate. Take care that the water does not touch the pan above. Stir as the coating melts.
.
2.) Microwave:
Caution: It is very easy to scorch coating in a microwave. Remember microwaves do vary in strength. Using ½ power, place coating in a glass bowl inside the microwave for 15 to 20 seconds. Remove and stir thoroughly. Repeat until about ¾ of the coating is melted. Some experimenting may be needed to find the best way for your microwave.
.
3.) Crockpot:
Caution: Many crockpots do not have a low enough temperature setting for chocolate. These however, will still work if used correctly. Plug in crockpot. Fill with chocolate coating, stir every few minutes. As soon as the coating has melted, unplug the crockpot. Most crockpots will stay warm for a couple of hours, keeping the chocolate melted.;
.
4.) Electric Skillet:
Place a thin towel in the bottom, fill the skillet 2/3 full with water. Set TALL jars or squeeze bottles in the warm water. If the water feels hot to your fingers, it is too hot for the chocolate too. Stir as the candy melts. This is NOT a good method of melting large amounts. This is a good method of melting small amounts for painting touches, etc. Take care not to get any drop of water in the chocolate.
.
5.) Heating Pad: (This is the method we use for painting).
Melt the chocolate in the microwavable bowl as above. Set the heating pad on HIGH to start, then reduce to MEDIUM temperature. Pour chocolate into small squeeze bottles that have the fitting* for a decorator tip*. Place a small decorator tip on each bottle fitting. We like a size #2 or 3 tip. (You can use your regular decorating tips). Lay a bath-sized towel down, place the chocolate-filled squeeze bottles on the towel, place the warm heating pad over the bottles. When a bottle empties, just refill as before. When it is time to stop and you have more to do another day, just unplug the heating pad; leave covered and cool. When you are ready to start again, just plug in the heating pad and wait for the chocolate to remelt.
.
6.) Melting Pots The new melting pots are the scientific way to melt chocolate. We carry these both for the consumer with relatively small cost, to the professional pot for the big candy makers.
.
DIPPING CANDY CENTERS
.
You will need:
melted coating chocolate
wax paper
candy centers
dipping tools
.
There is almost no end to what can be dipped in chocolate. Cream centers, nuts, marshmallows, strawberries and other fruits and pretzels are just a few. Prepare your centers for dipping. Cream centers should not be frozen, crumbly or extremely soft. When the coating is first melted it is too warm for dipping. Allow coating to cool and thicken by removing the top of the double boiler and just allowing to set for a few minutes. Ideally, chocolate dipping should be done in a cool, dry room (60-65° -- never more than 70°). Drafts and steam from cooking affect the color and gloss of chocolates. Too much humidity can cause gray streaking.
Very soft centers should be formed about ½ hour before they are to be dipped so that they have time to form a slight crust.
.
When dipping, have centers on left side, chocolate in middle and waxed paper lined baking sheet on the right. This set up is for right-handersl; left-handers use reverse set up. Pick up center in left hand and drop upside down into the chocolate. Use dipping fork underneath and lift it out of chocolate. Then lower it back to touch surface of chocolate 2 to 3 times. This helps to remove excess chocolate so that you won’t have large "feet" around the piece. The covered piece is then flipped over on the waxed paper sheet on your right. If you still have "feet" around the pieces, your chocolate may be too warm and you will need to let it cool. If the coating is too thick for easy dipping reheat slightly. The coating should be stirred often while dipping. Do not allow coating to build up on the sides of the pan or bowl. Refrigeration or freezing should not be necessary when dipping centers. When completely set up (usually 5-10 minutes), the candies can be set in individual fancy candy cups* and/or boxed.*
.
CANDY MOLDING
You will need: Melted coating*, freezer, clear plastic mold* or other suitable mold.
Optional: <but hardly!> Paint brushes* and squeeze bottles*.
.
The coating is ready to mold as soon as it is melted. Pour, spoon or squeeze melted coating into the mold; place mold in freezer for 1-2 minutes for bite-size pieces, longer for larger pieces. Remove from freezer. The mold will have a cloudy appearance if the candy is ready to release. Turn the mold over on the table and tap lightly. The candy should fall out freely. If it does not, return to the freezer for a short time and try again. *See special page on chocolate-covered cherry molding.
CHOCOLATE
MOLDED SHELLS
Hollow or
filled candies can be made first by making a chocolate shell. Place candy
mold* in freezer a few minutes. Fill cavities with chocolate. Turn
mold upside down over a flexible-foil pan* or bowl, or tap onto a
wire rack* that has wax paper where it can be peeled off later and remelted.
Let set until drippings lose some shine and chocolate looks "rubbery."
Scrape drippings off with a 8" bent spatula.* Shell is ready to use when
chocolate looks set.
Shells can
now be filled with a soft cream center - do not fill completely to the
top. Pour, spoon, squeeze or paint chocolate coating on top, and
chill before unmolding.
.
MULTI-COLORED
(Combinations of 2 or more colors)
Molded pieces
can be made by using paint brushes* or squeeze bottles* and different colored
coatings*. Paint or squeeze coating directly onto the mold, let stand long
enough to set up before painting adjoining areas. When coating is set up,
fill with one of the light colors; chill as before. If the coating used
to fill the mold is too warm, it will smear painted areas in the mold.
.
PRECAUTION:
If the coating is left in the freezer too long, moisture will condense
on it when taken out and will leave a dull streaked appearance. If something
sticky (such as candy center) touches the plastic, the mold may not release
properly, and it may be necessary to clean the mold before filling again.
Sometimes a little flexing will help stubborn pieces release, as will tapping
the mold in the table top.
.
CANDY
MOLDS, USES & IDEAS FOR USE
.
OPEN MOLDS WITH DIMENSIONAL FIGURES
(At times you will have an open mold with front and back or right and left of the same figure. You can form a hollow figure from these molds using this method.)
.
FOR HOLLOW MOLDING:
1. If necessary, cut mold to separate front and back, or left and right.
2. Trim each mold halve so that when put together they are even.
3. Fill deeper side with cool coating and tap on counter to remove air bubbles.
4. Place opposite half on top, line up all curves and features, and use bulldog clips to fasten it together.
5. Coating should not be too hot. Roll coating around inside to cover, then tap out air again.
6. TO CHILL: Lay in freezer on side. Lay on opposite side for the same amount of time. May require turning several times for large pieces. LAST; stand up the mold, allowing some of the melted chocolate inside to run to the bottom.
7. Remove from freezer. Remove molds from the candies. Trim any "seams" with a sharp knife. *Use candy glove* to prevent finger marks.
.
FOR SOLID MOLDING:
Fill both sides of mold with coating, then put together quickly and clamp.* Another way to fill solid is to cut a circle out of the bottom of a 2-piece mold, pour chocolate into mold and stand upside-down to chill.
.
OTHER IDEAS FOR USE OF COMPOUND COATING CHOCOLATE
Below are some recipes for making "candy clay" that tastes very good and is easy to make. With practice, beautiful edible items, such as roses, can be formed. This is like gum paste, but is easier to work with and won’t dry out. The only thing to worry about is, if you hold it in your hand too long, it will start to melt. I have even made cute little "China" dolls with it. (You pour regular dipping chocolate into a "person" mold, then use the candy clay to add |clothes." So cute and easy!
.
CHOCOLATE MOLDING COMPOUND
2 tb Light corn syrup
½ cup Melted coating chocolate
.
Warm syrup, add to melted chocolate. Mix well, cool slightly. Wrap in wax paper until firm. DO NOT put in refrigerator. Use for hand-molding roses and other flowers.
.
CHOCOLATE FOR PIPING
2 tb Warm water
1 cup Melted chocolate coating
.
Combine water and chocolate; beat smooth by hand. Keep warm to pipe with. Place in decorator bag with appropriate tip.
VARIATION:
1 cup Melted chocolate
1/3 cup Smooth peanut butter
2 tb Warm water