Dipping Wafers (compound candy coatings) Perfect for dipping, molding, baking and candy making. Dipping wafers do not need to be tempered like pure chocolate does. They can be melted in the microwave or in a double boiler. Melting: Microwave Method (recommended) - Placed microwave safe container with wafers in the microwave for 1 minute on defrost. Stir, and microwave on defrost for 30 more seconds. Repeat until the wafers are melted and smooth. Double Boiler Method - Heat water on low stove temperature. Water should not boil because the chocolate could burn. Place wafers into top section of double boiler and stir until wafers are melted and smooth. Uses: Molding - Pour melted wafers into clean, dry molds. Tap molds on counter to release air bubbles. Place in refrigerator to cool and harden (approximately 15 minutes, but depends on the size of the mold). Turn the mold upside down and flex to release the chocolate. Fondue/Topping - Dip dried fruit, nuts, cookies, pretzels or anything into melted wafers. Great for parties. Drizzles - Drizzle over cakes and cookies for perfect decorations. Toppings - Pour over brownies and cakes for great icings and toppings. Tips: *Avoid getting any water or moisture into melted wafers because it will cause them to become lumpy or thick. *Store wafers at room temperature, do not refrigerate or freeze. *If melted product becomes too thick, add vegetable oil to thin product. Pure Chocolate Working with pure chocolate is much different than working with compound candy coatings. Pure chocolate contains cocoa butter and requires tempering. Here are some tips for working with pure chocolate: Melting: Chocolate should be melted at a temperature between 104 and 113 degrees F. Chocolate should never be placed in direct contact with the heat source. Preferably it should be melted in a double boiler. Tempering: The purpose of tempering chocolate is to pre-crystallize the cocoa butter in the chocolate, which is related to the working temperature of the chocolate. During tempering, the cocoa butter in the chocolate changes into a stable crystalline form. It ensures the hardness, shrinking force and gloss of the finished product. Method for Tempering Chocolate: On a cool (marble) work surface 1) Melt the chocolate at a temperature between 104 and 113 degrees F in a double boiler or melting pan. 2) Pour 2/3 of the melted chocolate onto the cool marble surface. 3) Keep the chocolate moving by stirring continually with a spatula and a scraper. 4) Continue to do so until the chocolate starts to thicken (when its temperature is 4 to 5 degrees lower than its working temperature): crystallization takes place. You will see that "peaks" are formed when the chocolate is allowed to fall from the spatula*. 5) Pour the pre-crystallized chocolate into the rest of the melted chocolate and stir until it forms an even mixture. 6) The chocolate is now ready to work with. However, if the chocolate is too thick, reheat it until it becomes liquid again, but is still pre-crystallized. Take a sample: put the tip of a knife into the chocolate. If the chocolate is correctly tempered, it will harden evenly within 3 minutes at an ambient temperature of +/- 68 degrees F. *If the whole of the chocolate is poured onto the marble surface, it only needs to thicken slightly until its temperature is 1 to 2 degrees lower than its working temperature. Storage: Chocolate is sensitive to humidity, odors and oxidation (if in contact with air and light). It should be protected against light and air by storing it in a cool, dry place at a consistent temperature between 50 and 70 degrees F. Always ensure that the packaging used to store chocolate in is properly closed. Return to How To Make Candy Home.
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