Melting Chocolate and Candy Coatings
Ingredients and Supplies
Chocolates and coatings have a very low melting point. Watch carefully to prevent scorching. Keep water and steam away from chocolates and coatings. Note- these instructions are for melting candy coating or real chocolate. If molding or dipping or making a bark with real chocolate, it must be tempered. If using real chocolate as an ingredient, such as fudge or truffles, follow these instructions for melting. MICROWAVE- Place chocolate wafers or coarsely chopped chocolate in a microwave-safe bowl. Microwave for 30 seconds. Stir. Continue microwaving only a few seconds at a time, stirring between each time, until chocolate is nearly melted. Remove from microwave and stir until melted. DOUBLE BOILER- Bring water to nearly boiling in the bottom of a double boiler pan. Take pan off the stove. Put chocolate wafers or coarsely chopped chocolate into the top pan of the double boiler. Place the pan over the bottom pan containing the hot water. Stir until the chocolate is fluid. Important: Never allow the water in the bottom pan to get so hot that it boils or simmers. That would cooki and thicken the chocolate instead of melt it. ELECTRIC SKILLET- Turn on an electric skillet on the lowest setting and line with 5 or 6 dry towels. Place bowls of melted candy coating in the lined electric skillet to keep the candy coating fluid while using.