Tips for the Perfect Glossy Chocolates
Attention all chocolate candy makers! If you've noticed your chocolate melting wafers behaving differently in recent years, you're not alone. Following FDA regulations in 2018, partially hydrogenated oils (PHOs) were eliminated from food products. As a result, chocolate coatings have transitioned to fully hydrogenated oils, which require different handling techniques.
To help you achieve a glossy, professional finish, we’ve tested methods that address these changes. If you’ve been struggling, these tips may be just what you need.
Steps to Perfect Chocolate Coatings
- Choose the Right Bowl: Use a microwave-safe plastic bowl for melting chocolate. Glass bowls retain heat, which can transfer directly to the chocolate and cause it to seize. Using the correct bowl is critical for success.
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Microwave in Small Increments:
- Place 1 pound of chocolate wafers in the plastic bowl and microwave on High for 30 seconds.
- Stir gently with a fork for 20–30 seconds to dissipate heat. At this stage, you’re breaking up the wafers, not fully melting them.
- Continue microwaving for another 30 seconds, then stir again. Repeat the process until the chocolate is smooth and fully melted.
- Work Quickly and Cool Properly: Let your chocolates set in a refrigerator, not a freezer. Refrigerate for 20–30 minutes. For molded chocolates, gently twist the mold or tray to release them, letting them fall onto a towel on your counter.
- Handle with Care: Avoid touching or grabbing chocolates by the top, as your fingers can dull their glossy finish.
- Enhance Gloss with Paramount Crystals: Add 1 tablespoon of Paramount Crystals per pound of chocolate before the first 1-minute melting step. This is especially helpful for colored chocolates, which are naturally thicker.
A Word of Encouragement
These steps have worked exceptionally well for us, but every system is unique. If your current method gives you the results you want, keep at it—and keep creating chocolate bliss!