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Can choc get old? - Page 2

post #16 of 21
I too have had problems with candy molding. I use the Wilton brand of confectionary coating that isn't suppose to need tempering. At times I find when I unmold my candy it has dusty looking streaks in it. I melt it according to Wilton's method of 1 minute in the microwave on 50% power then 20-30 second intervals after that until almost totally melted. I don't understand what I am doing that I get these streaks! Have any of you used the Wilton brand and had the same problem? If so, how did you solve the problem?
Sandy
post #17 of 21
I'm bumping this for you Sandy because I don't know the anwer. I've only worked with candy melts just a few times over the years.
1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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post #18 of 21
I really only have problems with melting white chocolate. If you add a little shortening to it, it will help.
post #19 of 21
Quote:
Originally Posted by nglez09

Yes, chocolate does expire. It's usually best between 1.5 years since its purchase- although mine never lasts that long. icon_wink.gif

Did you temper the chocolate?



Help me out on this one. I've seen the term "tempering" a number of times. Everything I've read on it just looks to me like "melt it". Is there a difference between tempering and melting it in the microwave to dip strawberries? (which is what I do now).
post #20 of 21
if you would like to see how you can work with chocolate you can check the classes
http:/www.youtube.com/watch?v=fp
post #21 of 21
For anyone interested in a comprehensive online chocolate course:

www.ecolechocolat.com.

It's a little pricy, but I learned more than I ever thought I could about chocolate and candy making.
I love someone with Autism.
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I love someone with Autism.
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