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Cake balls, Choc. NOT MELTING!!! - Page 2

post #16 of 31
On the bright side...you made it to the coating stage...I havent' even successfully gotten that far yet icon_rolleyes.gif
yummmm...cake!
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yummmm...cake!
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post #17 of 31
The double boiler method is the most consistent. Dont be afraid! and actually all you need is a regular stove top pot and a bowl that fits on top of it covering the whole top of the pot. It can be metal or glass.

Bring the water to a simmer and stir the choc or candy melts constantly while they are on top of the simmering pot till melted. When its all melted LEAVE the bowl on the pot but remove from the stove, the residual heat from the water will keep the choc melted for longer. If it starts to get clumpy or too thick move it back over to the stove and re-warm. If your cake balls are frozen or cold it will make your choc cool off faster and may need to be rewarmed a few times to keep it smooth.
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post #18 of 31
Thread Starter 
if only they would be happy at stopping at the coating stage....lol

after I bind them with whipping cream....I freeze them...in a pan at first until hard, and then I move them over to a zip lock bag....I read to freeze them in like almost all my research on different sites!!!
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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post #19 of 31
If this doesn't work out for you , but this is something you still really want to do you may want to invest in an electric chocolate fondue pot. They are only like $20 and keep your chocolate melted and at a consistent temp while dipping.
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post #20 of 31
forgive me if this has been mentioned (I tried to read all the posts).............you need to add some shortening to your chocolate to thin it down. About a tsp. per cup of chocolate will do the trick, it will help it melt down nicer and make it smoother and thinner for dipping!!
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God's Word will either keep you from sin;
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post #21 of 31
Thread Starter 
WHAT!!!! I read about putting shortening but then I started to ask and everyone said oh no, that destroys the choc!!!!

and this is the first mention Ive heard of it....ok, so what kind of shortening...like crisco?....or oil based that you pour?....

OMG!!!....lol
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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post #22 of 31
Shortening like crisco.......

I don't use it but I have heard a lot of people recomend it.

KHalstead- Does it still set up firm after adding the shortening?
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post #23 of 31
I've always added a bit of shortening to my chocolate....this helps thin it out some and yes, the chocolate will still harden. you can either do any shortening or even a tablespoon of vegetable oil

I know that when I do a WHOLE bag of the chocolate melts you have to read the packaging. I always start with what it says like 50% at about 1 min 30 seconds or longer. then go with the 30 sec intervals at full power. it DOES take a long time to melt a whole bag though but your problem may be the initial heating up which is the longer time period.

I would try that! the double boiler method never works for me. there is too much sensitivity to getting water in the chocolate and/or burning the chocolate.
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It's not "just" cake...it's my life!
WI State Representative for Icing Smiles...start 'Baking a Difference" today!
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post #24 of 31
Quote:
Originally Posted by JaimeAnn

If this doesn't work out for you , but this is something you still really want to do you may want to invest in an electric chocolate fondue pot. They are only like $20 and keep your chocolate melted and at a consistent temp while dipping.



I have a small crock pot that I use for chocolate. Works like a charm!!
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #25 of 31
Thread Starter 
And you would have thought I'd built the Taj Malhal!!! DH loved them, and said they tasted WONDERFUL!!! thats a plus, and said it was very much appreciated since DH knows I can not work with candy melts. lol

I have to post a pic of the final product....brb.

Ok here they are....they are lumpy and splotchy and you can see little circles rings on the choc. ones...but honey loved them...lol, gotta love the BLIND!!!!....
LL
LL
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
Reply
post #26 of 31
I only ever use the Wilton chocolate melting pot that someone posted a picture of above!! It's FANTASTIC!!! Just dump the chocolate in (I use Ghiradelli chocolate coating that I stock up on at Sams during the holidays) and let it do it's thing. I have one for white and one for dark!
post #27 of 31
Thread Starter 
Wow, so I can use my little tiny crock pot that I got at Walgreens for 3.99? what setting? low???

Im gonna have to try that next. Ok DH said that the choc. on the dark ones, stayed soft, taste good but its soft...not hard shelled and the white ones are crusted hard candy....both taste good.

But why on this? its the same brand of candy melts just one is white and the other one choc. And the choc was made the night before.
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
Reply
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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post #28 of 31
see the bakerella web page maybe you can find the answer to your problems.
post #29 of 31
Quote:
Originally Posted by 2txmedics

WHAT!!!! I read about putting shortening but then I started to ask and everyone said oh no, that destroys the choc!!!!

and this is the first mention Ive heard of it....ok, so what kind of shortening...like crisco?....or oil based that you pour?....

OMG!!!....lol




I always add shortening, it gives the candy melts/bakers coating a really nice shine to them and makes it silky smooth for dipping. I add about a tsp. of shortening (any veg. shortening, crisco, etc.) per cup of chocolate and melt them together, stir, and if it still needs to be thinner I add more shortening. It sets up nice and firm and doesn't affect the taste at all.

here are cake balls that I've made diong that to them, you can see the coating gets nice and smooth on them.
LL
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LL
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #30 of 31
I know that Easter is over but this may help for the next time. I had someone tell me that you should not use glass bowl/cup in the microwave for melting chocolate. The glass heats up before the candy melts and that causes too much heat on the candy melts, which cause them to seize. I bought cheap plastic measureing cups at the dollar store and have not had a problem since.
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