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merckens chocolate and other chocolates opinion

post #1 of 21
Thread Starter 
Anyone knows who manufacutures Merckens Chocolate? I am trying to find the company's website to but can't find anything on internet about the actual comapny.

I know that there are very high quality confectionery coating available but very they are also very expensive. What are other confectionery coating that are a better quality than Merckens but are not very expensive? which ones do you prefer?

thanks for you help in advance thumbs_up.gif
post #2 of 21
Sorry I do not. I did try to look for it as I'm sure you did. It could be that they only sell to distributors and so you need to know who they are for your area.

I have heard that M. is a good quality chocolate, I personally think it is too thick. I use a belgium chocolate called Bercolades. They sell only to distributors as well. But all my customers and myself included love it. It leaves a light coating but is rich in flavor. However the coating only comes in white and dark.

Sorry I can't be of more help.
Virginia 323.253.8213
www.urbanainez.com
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Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
post #3 of 21
I use the Peter's coatings and the Peters chocolate. I've used the coatings for when I needed the various colors. I've had no problems with it. The company is out of Pennsylvania and they have been very helpful when I've emailed questions to them.

Linda
post #4 of 21
You could also try Guittard's wafers which do not require any tempering. I've used Merkens and think they're great. I just ordered the Guittards so I can't give u my opinion on them yet.
post #5 of 21
Not sure if this is what you are looking for, but Merckens is manufactured by the large Agriculture conglomerate Archer Daniels Midland (ADM):

http://www.admworld.com/en-US/products/brands/merckens/Pages/default.aspx
post #6 of 21
Guess that's why we can't find the local mfg. icon_cry.gif Anybody up to buying about 10,000 pounds of chocolate, lol icon_lol.gif

Just kidding, but thank you for the 411. Now we know where to start looking. Good info to have.
Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
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Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
post #7 of 21
I just started usuing Chocoley. You can find them at chocoley.com. They have chocolate that needs tempering and also some that doesn't. I have used the non- tempering chocolate. I think they call it "bada bing" its available in White, dark and milk
post #8 of 21
Quote:
Originally Posted by truffleshuffle

I just started usuing Chocoley. You can find them at chocoley.com. They have chocolate that needs tempering and also some that doesn't. I have used the non- tempering chocolate. I think they call it "bada bing" its available in White, dark and milk



I saw that web site too, but haven't ordered any. Hoping someone here has tried it and can let us know?

Thanks - Pat
post #9 of 21
Maybe I'm confused, but I thought the Bada bing and many of the Merckens offerings were not real chocolate, but were confectionary/summer coatings. I know Merckens has a couple of real chocolate wafers (Yucatan and another type), but most people refer to their candy melts.

I don't mean to be picayune, I simply prefer to use real chocolate that has cocoa butter. If anyone else prefers to use the summer/confectionary coatings, that's fine. However, I don't know that one could advertise anything made with these as being "chocolate."
post #10 of 21
Quote:
Originally Posted by dawncr

Maybe I'm confused, but I thought the Bada bing and many of the Merckens offerings were not real chocolate, but were confectionary/summer coatings. I know Merckens has a couple of real chocolate wafers (Yucatan and another type), but most people refer to their candy melts."



You are correct, they are compounds, not real chocolate. For the most part, I also use real chocolate. I use compounds when making chocolate modeling paste (chocolate clay). I see no sense in the added expense of using real chocolate to make it.

Theresa icon_smile.gif
post #11 of 21
I agree Dawn... not that confectionary coatings are bad, but they are not true chocolate and have a different taste. Kind of waxy if you ask me, and I don't care for them, but everyone's tastes are different. Many people don't care for bittersweet chocolate and that's my fav... icon_lol.gif.

I'd be willing to say though that much of the general public wouldn't know that they are eating candy coating vs. real chocolate like some of us would be able to.
post #12 of 21
I use the compounds and chololate melts for chocolate transfers. For those I'm more concerned about using them as a decoration vs. eating. Even though hardened fondant items can be eaten, if the item is small, say. cupcakes or cookies, I'm more comforatble using chocolate transfers. The compounds are easier to melt and work with, so I use them for the transfers.

Now if I'm making truffles, chocolate ganache, or chocolate melted as part of the ingredients, I prefer to use the nicest chocolate that I can afford according to the application.

I knew the bada bing was a compound but they touted the flavor as being superior to other compounds. If anyone has used them, I'd love to hear if this was true.
post #13 of 21
I love merkens for certain things. Is just easy to work with. Specially for molds.
But if it was for truffles or to putas part of an ingredient of a cake, I would use something with more flavor..
Edna icon_smile.gif
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Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #14 of 21
I have been making candies for years...started with Merckens, disliked the cocoa after taste...switched to a product by Van Leer and loved it now my candy supply store no longer carries it...ordered some of the Bada Bing from Chocoley and loved it...I think it tastes richer. They also have a new product you must try still unnamed...Revolutionary Chocolate in a bottle...so many uses...I think it is a comb of dark and milk...you can use it as a candy filling, mix with whipped cream for mousse, put on cakes, cookies, make truffles, many many ideas come with the bottle...I have ordered 12 bottles so far and have given them as gifts...my niece and her husband just eat by the spoonful...give it a try folks, you will not be sorry.
Pat
post #15 of 21
I just got a wholesale account with Chocoley but when I compared their prices to Albert Uster they were more expensive so I just ordered some stuff from Albert Uster tonight. That is the brand we use in my Pastry and Confections class.
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