Morsels Instead Of Melts In Chocolate Molds?
Decorating By mohara Updated 28 May 2006 , 4:11am by cutter358
I normally use the Merckens chocolate melts, but the other day I made "tuxedo" strawberries using Ghidarelli's double chocolate morsels and Nestles white premium morsels, and a Tbl of crisco for each. These morsels were perfect for the strawberries. Hardened perfectly, yet wasn't brittle chocolate that fell apart as soon as you bit into it.
I was wondering how chocolate and white chocolate morsels (mixed with the crisco) would work in candy molds? They definitely tasted better than the chocolate melts. Has anyone used the morsels in molds????
Please let me know.
Thanks.
I've used both and personally, I don't think there isn't much of a difference. A chocolate connoisseur would notice that the candy melts are shinier, and the morsels can show greyish spots if it's heated too hot or too quickly (because I think morsels are "tempered" chocolate and that destroys the temper).
If you use morsels, try to melt them as slowly as possible, maybe in a double burner. I seem to remember that if you keep the temperature below 85 degrees you should be safe and you won't get any ugly spots.
I always use good quality chocolate chips and I like the results! I've never used Crisco, but I want to try it - I think it would help make it flow more smoothly. Hope that helps!
Good luck!!
Thanks.
I usually use the melts for all my chocolate candy making, but the chocolate tasted so good on the strawberries (using the Ghidarelli morsels) that I thought it might make the other chocolates taste better. I have to make a bunch of chocolate lollipops with an edible image on them for someone at work, and I normally use the melts, but thought if the morsels worked the same, I much preferred that taste. Maybe I'll wait until I have more time to test it out.
i dont use crisco and my turn out great. i have a billion chocolate molds and im always making chocolate .my son loves it too
Okay so I am a beginner here! I tried to make a beautiful white chocolate mold. The mold is a three inch tall cross, with roses an dleaves in the middle. I melted the W/C and then took out a little bit and added some green food coloring for the leaves, red for the roses, and then purple for the crosses.
They looked beautiful, until I tried to take them out. THEY WERE STUCK, I have managed to break both crosses. They are still intact in the mold. Can anyone help me??? I need the help ASAP!!!!!
Thanks
Cutter358
I've used regular Nestle white choc. chips in the molds and they have come out fine. No problems. I used them because I was afraid the candy melts wouldn't taste very good.LOL!
Cutler358 I would maybe dip mold into warm water for only a second or two and then flip over. The warm water may help release them a little.
When I first started out making candy, I didn't know any better & only used choc. chips. But they really don't get hard enough. I only use Merckens or Make N Mold.
Hey thanks for the quick reply's!!! I actually figured out what I did. The first molds that I did, I added just a little bit of milk to the chocolate to make it creamy. And the green food coloring that i used was just some cheap cookie food coloring.
The seconf time around they turned out perfectly! I will be finishing the cake tomorrow, and I will post pictures later in the week!
Thanks again,
Cutter358!! 
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