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Post by skayleah on Nov 24, 2008 9:09:45 GMT -5
Hi everyone! Thank you for taking the time to read this post and hopefully help me. I have been making chocolates (lollipops, etc) on and off for quite a few years. I always end up putting everything back away when I get to using the light cocoa melts. I am fine with the colored (white) chocolates, but when I use the Lt. Cocoa they always come out looking terrible no matter what I do. They never fail to have a frosty (hazey) kind of look on the top side and I don't find it nice to look at. I've tried putting them in the fridge for a long time, a short time, and no time at all but they always come out looking terrible. Can anyone tell me what to do so they come out looking a solid chocolate color like a hershey bar for example? I have exhausted all of my ideas and given up. I would like to make some chocolates for Christmas but I don't want to just make white chocolate things. Thank you so much to anyone that can help me!
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Post by Alan on Nov 24, 2008 9:11:46 GMT -5
Hi everyone! Thank you for taking the time to read this post and hopefully help me. I have been making chocolates (lollipops, etc) on and off for quite a few years. I always end up putting everything back away when I get to using the light cocoa melts. I am fine with the colored (white) chocolates, but when I use the Lt. Cocoa they always come out looking terrible no matter what I do. They never fail to have a frosty (hazey) kind of look on the top side and I don't find it nice to look at. I've tried putting them in the fridge for a long time, a short time, and no time at all but they always come out looking terrible. Can anyone tell me what to do so they come out looking a solid chocolate color like a hershey bar for example? I have exhausted all of my ideas and given up. I would like to make some chocolates for Christmas but I don't want to just make white chocolate things. Thank you so much to anyone that can help me! I don't know what "melts" are, but assuming that you are using chocolate, you need to temper it first. You can learn more about tempering chocolate in this forum. Without tempering it, no amount of cooling will help.
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Post by skayleah on Nov 24, 2008 19:23:36 GMT -5
Hi. Chocolate melts are wafers of chocolate that you can buy in a bag. I buy Wilton brand. I only make chocolate things here and there for different occasions and now I want to make some for Christmas presents. That is if someone can tell me what the malfunction is with the Lt. cocoa ones. I don't use the real chocolate that comes in a chunk, or however it comes. This chocolate is real simple. You melt it (I use cups sitting in hot water which melts them) then you put it in the mold and then in the fridge. Once they are set you pop them out and...wah-lah, you have beautiful chocolates, unless, of course they are made of Lt. cocoa (brown chocolate) in which case they will look like crud! These wafers of chocolate may not be pure chocolate but they taste really good me and people look forward to getting them. Maybe someone else that knows about chocolate wafers can help me? I would like to make a manger decoration for Thanksgiving but guess what color I will need to use? Yup, Lt. cocoa.
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Post by FeralOne on Nov 25, 2008 1:30:53 GMT -5
The only thing I can think of is that you may be heating the melts too hot and causing the fats to separate. I haven't used melts in years, so I can't really give the best answer, but I'm inclined to think the temperature when you are molding them up is what is doing it.
This is off of the Wilton site:
Before you begin, make sure all of your utensils are dry. Water causes melted coatings to harden and streak. Melted Candy Melts are ready for molding when the texture resembles cooked pudding. For all methods, do not overheat by melting on too high a setting or for too long. Coating loses its proper consistency if overheated or if liquids are added. If coating becomes too thick, add 2 teaspoons of hydrogenated solid vegetable shortening per 14 oz. of Candy Melts
Hope that helps.
Happy Chocolate Making!
Andrea
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