- For 1 lb. of Confectionary Coating, place in a glass bowl and microwave for 30 seconds on defrost; stir 1 minute.
- Continue microwaving (30 seconds) and stirring (1 minute) intervals until the Confectionary Coatings are fully melted.
- It is important to stir Coating a full minute at each interval.
- When melted in the microwave, the Coatings will retain their wafer shape until stirred.
- The heat from the bowl should be what is melting the Confectionary Coating. The first 30 seconds is basically just heating the bowl.
Double Boiler Method:
- Heat water in the bottom of the double boiler just until steaming, do not let the water come to a boil. You should always be able to touch the water without burning your hands.
- Take pot off the stove and place a bowl or pot on top of the hot water with about 1 lb. of Confectionary Coating. Stir until melted.
- Do not leave on the hot water for more then 15 minutes, as it will overheat causing white streaks in your chocolate.
- Chocolate should stay manageable for 30-45 minutes before needing to re-heat.
Things to remember:
- Chocolate Coatings are oil-based, so never let water come in direct contact with them.
- If you are adding flavors, they must be oil-based. ( Sarah’s recommends Lorann Oils). Remember most extracts are water based.
- The working temperature of chocolate Coating is 90-92 degrees F. If the coatings are too thick add a small amount of Paramont Crystal Flakes, (lecithin) until the right consistency. Usually just a pinch will be needed.
- White and Colored Chocolates are more sensitive to heat then Milk or Dark Chocolate.
Storing Chocolate Coating:
- Store in a cool, dry and odorless environment.
- Do not place in refrigerator or freezer because condensation will develop when removed. This will add water to the coating and they will become thick when melted.