Attention Chocolate Candy Makers
Chocolate Coatings have changed. They're not the same as they were in the past & may need to be treated differently. On 6/18/2018, the FDA eliminated the use of Partially Hydrogenated Oils in all food items. Chocolate Coatings were previously made with PHO and are now made with Fully Hydrogenated Oils.
In an effort to give you the best chance of finishing with a decent chocolate gloss, we have invested the time to experiment with different techniques. For those who have struggled, this might help you out.
- Microwave 1# in a microwave-safe plastic bowl on High for 1 minute (glass conducts heat and could seize up the chocolate)
- Stir with a fork for 20-30 seconds (this dissipates the heat & is especially imperative when melting Super White)
- Microwave on High for 30 seconds and repeat stirring process (since every microwave is different, you might only need 20 seconds)
- Microwave for another 15-20 seconds until the chocolate is almost entirely melted (it should only take a few whisks of the fork to see it’s smooth and melted). This step may need to be repeated.
- Proceed with your dipping or chocolate mold work and here’s the key….
Get your chocolates in a refrigerator BEFORE they start to set up. They like to “dry” in the cool fridge – not the freezer
- Leave in fridge for 20-30 minutes and then reintroduce to room temperature
- At this point, avoid touching or grabbing the chocolates from the top as your fingers will dull the finish
- For additional gloss & to thin the viscosity, sprinkle 1 TBSP of Paramount Crystals per pound before the 1st one-minute melting step (this is absolutely necessary when melting colored chocolate as it’s much thicker)
These steps worked best for us but certainly aren’t meant to replace what works for you.
If your system is producing the results that you want, then congrats and keep making chocolate bliss!