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trouble with dipping cake balls - Page 2

post #16 of 17
3/18/11 at 8:21pm
Hi, Magicalmakery!

Try adding paramount crystals -- I've heard from other CCers that they work wonders for making the chocolate the right consistency for cake pops.

In the past, I've added paramount crystals to both Merckens and Guittard "buttons" to thin the chocolate for truffle dipping; they should work just as well with the Wilton wafers.

In fact, I'm tyring that 2mrw w/a friend. (Making cake pops.) Will let you know how they work.

(I purchase them at our local cake shop.)

HTH! icon_smile.gif
Laughter is one of life's sweetest creations.
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Laughter is one of life's sweetest creations.
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post #17 of 17
3/20/11 at 10:54am
Okay, we tried both the pink and the dark cocoa Wilton candy melts yesterday. The dark cocoa needed a LOT more of the paramount crystals to thin it to the correct consistency for dipping than did the pink, but the crystals definitely did the trick.

Here's a link to some paramount crystals, just so you know what they look like: http://www.confectioneryhouse.com/paramount-crystals

(You can also Google "paramount crystals" for a vendor closer to you/get a better price.)

BTW, I was totally surprised by the taste of Wilton candy melts.
We were using them as this was a "test run," and I didn't want to use my more expensive chocolate.
The Wilton melts tasted surprisingly okay (not a horrible waxy taste that I was expecting).

Anyway, HTH.
Laughter is one of life's sweetest creations.
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Laughter is one of life's sweetest creations.
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