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Discuss Question for those that use Wilton Candy Melts. Chocolate Issue! at the Off Topic forum - Other Topics.

I thought I'd be nice and try and make my sister a chocolate coffin and ...
  1. #1
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    Question for those that use Wilton Candy Melts. Chocolate Issue!

    I thought I'd be nice and try and make my sister a chocolate coffin and skeleton candy thingy using molds, well the white melting went fine, but the chocolate was a PITA! I did the whole 30 seconds then stir, then 15 seconds each after that on 50%, and even tried some on higher 100%, it remained the consistency of cookie dough after it melted to that point, and I stopped after the chocolate got super hot because I was told that's bad. But, it's still the same consistency of cookie dough. And I tried tasting a little, it's the same texture too, specially sugar cookie dough. Where you can feel the grittyness of the sugar.

    When I work with the chocolate candy melts in the future, how do I make them melt like the other ones to a more pudding texture like they're suppose to be for use in the molds?
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    Double broiler. Or make one yourself. Put an oven safe bowl into a pot. Fill the pot with water about 1/2" below the bowl line. Put the chocolate in the bowl. Heat it up on the stove on Low to Med low. Stir till the chocolate melts. I have never had any luck melting chocolate in the microwave.

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    Senior Member+ CLOUDNINE's Avatar
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    I have never had much luck melting chocolate (of any kind) in the microwave It always does the same for me- gritty, lumpy and thick. BUT, I picked up a chocolate melting machine and have no had a problem since! It was cheap and I got it from Walmart. It works just like using a "double boiler", it has a heating unit and then another little bowl thing that sits above the heat on the unit. My kids love it when I pull it out with some marshmallows and graham crackers

    The "double boiler" method is to use a pan inside a pan on the stove. The bottom pan has water in it and you heat it to boiling, then place the chocolate above the water level in the other pan and slowly stir it to let it melt. I want to say the one holding the chocolate can be a glass bowl, or metal bowl~ you just don't want it to sit in the water or directly on the burner.

    Good luck next time
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    ok, great thanks. I will try that next time. And maybe try to remelt the chocolate using that method.
    "Ignoring the evidence is simply another way of ignoring the truth."
    "Everyone is entitled to an opinion, and it's even better if you happen to be right." ~ Brent Spiner
    "Every once in a while, declare peace. It confuses the he11 out of your enemies."

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    Full Member Buggylover's Avatar
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    Sounds like it might have gotten water mixed In it!! I have taken classes on chocolate making and that's usually what happens!!! Another way to melt it is turn your oven light on, place in a glass container and go to sleep it takes long, but melts it... You can also remelt it I. A frying pan, we use little squirt bottles and the left overs harden we place them I. A frying pan o. Low with a dish towel. Lid on.. And it keeps them nice and warm while switching colors and such Good luck!!!
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    Full Member Riesling's Avatar
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    Sounds like you need a little shortening or oil it in, or you over cooked it. I've normally found that when chocolate melts and gits gritty it is overheated or milk/water got in it. I don't even use candy melting wafers anymore. Just plain chocolate chips with a spalsh of oil and microwave. much cheaper, but it doesn't work with white chocolate.

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    Next time add paraffin wax to it if it does this. And if it is coating, you can use this without a double boiler if you keep the heat low and watch it carefully.

    Real chocolate requires the double boiler or water in bowl.

    And it helps to have your molds at room temp, or slightly warmer too. If they are cool or cold, will chill chocolate and make it hard to work with.
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    Moisture in the chocolate caused it to seize - it goes lumpy or gritty. Next time use a double boiler method. I just use whatever pot is handy, put an inch or so of water and being it to a simmer, slap a glass or metal bowl on top. Dump in the chocolate, and stir every couple minutes - I use a small whisk, but a spoon works too.

    I've never added wax or paraffin, and I've never had an issue.
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    the funny thing is, i didn't even put any water or anything in it. the glass/pyrex cup I melted it in was completely dry. It never went to anything but that gritty dough.
    "Ignoring the evidence is simply another way of ignoring the truth."
    "Everyone is entitled to an opinion, and it's even better if you happen to be right." ~ Brent Spiner
    "Every once in a while, declare peace. It confuses the he11 out of your enemies."

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    I've never done candy melts, but when I make a ganache for cakes, I use a double boiler. And I add a tsp of butter to the chocolate. It comes out smooth every time.


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