Confectionery Coating And 'real' Chocolate--Mixed Together?
Sugar Work By dawncr Updated 19 Nov 2009 , 9:58pm by BlakesCakes
Has anyone ever mixed together confectionery/compound coating and real chocolate?
I have some Dk. Choc Merkens compound coating wafers and some Dk Choc 'real' Merkens Yucatan wafers. What would happen if I mixed them together when melted?
I want to dip some truffles and maybe some cruffles, but I'd like to use up the bit of each that I have.
I'm guessing the answer is that it can't be done, because the confectionery coating has more sugar and a higher melting temperature than the real chocolate. For sure, it would probably take the chocolate out of temper, but would it get super-clumpy or break down or something?
It works fine. I do this often at work since we are on a very tight budget. I take 75% merkens semi-sweet coating and 25% real chocolate.
The most you can do is around 25% of real chocolate. Even just a mere 10% makes a difference. When you add real chocolate it makes it a little better on the pallet but you still get the ease of the coating chocolate.
Just do it over a double boiler tough to control it better. Have the water at a simmer and make sure it's not touching the bowls bottom.
I love mixing them together--that way you don't have to temper the real stuff!
I mix about 1/3 coating choco with 2/3 real. I melt the wafers and then add in the chopped up real until it melts. I do it all in the microwave, making sure that I don't get the melts too hot (50% power for a minute, stir, repeat).
The result sets up nicely.
HTH
Rae
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