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chocolate...

post #1 of 7
4/1/07 at 12:35am
Thread Starter 
i love to learn new things and have just began melting chocolate and putting into molds for easter...my ? is what's the best way to melt chocolate??? can i melt the chocolate in the microwave...i picked up the chocolate disks...and the other ? is why are my chocolates sticking to the molds...and what can i do to make them not stick...and the other thing is...how do i make my chocolate shiny??? TIA...
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post #2 of 7
4/1/07 at 12:45am
i do my candy melts in disposable decorating bags right in the
microwave
on Med Hi heat for a couple minutes, take them out, knead it around
and then back in usually for a couple more, depending on the amount
I am doing

another tip...tap molds on counter to remove air bubbles
and freeze them and then your candy will just POP right out

hope that helps
I decorate, therefore I am.
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I decorate, therefore I am.
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post #3 of 7
4/1/07 at 12:58am
I also melt in the bags to fill, put melt in little cups if using paint brush. Be very careful with bags, just last weekend I ended up with significant 2 nd degree burns, because the choc. melted thru the bag and I did not see it. Also if your painting in the mold , need to put in frig for choc to set before filling in the mold. hope this helps
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post #4 of 7
4/1/07 at 10:24am
Thread Starter 
ty both...i was really having a hard time with this...now i know what to do...u 2 rock...
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post #5 of 7
4/1/07 at 1:23pm
youre welcome!

and shes right, those bags are HOT HOT when you take them
out of the microwave, so you need to just pull it out quickly
and let it sit on the countertop a lil while before you fiddle with it
and cut the tip open

and sometimes, yes, they do melt the bag a little, however, i have found that if you let the bag sit on the countertop, after it cools enough to touch... just twisting it down to decorate, usually melds things right back
together and you wont have leakage...

make sure to post pics of your candies!
I decorate, therefore I am.
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I decorate, therefore I am.
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post #6 of 7
4/1/07 at 1:43pm
Are you using real chocolate, or candy melts???? Big difference in the way they need to be treated.

If you're using real chocolate, then you need to temper it to get it to be shiny and to harden properly. Tempering is a technique that can be tricky, but it really is necessary to have consistently good results.

If you're using candy melts, you don't need to temper but you can't get it too hot or it will not be shiny and it will get white spots on it. In order to get it to pour or pipe easily without getting it too hot, you can add paramount crystals or a bit of crisco to the melts. I do them in the microwave on 50% for short periods (45 seconds or so).

HTH
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #7 of 7
4/1/07 at 2:34pm
Thread Starter 
thank you...i'm using candy melts right now...
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