How to Melt Chocolate Flavored Confectionery Coatings

Whether you call them Candy Melts, Confectionery Coating, Candy Coating, Candy Wafers, Summer Coatings, Chocolate-Flavored Melts, or Compound Coatings, they are all similar products. 

There are many terms in the industry for confectionery coatings. In the end they are all similar products with a chocolate taste, but utilize vegetable oils instead of the cocoa butter in real chocolate. This ingredient change eliminates the need for the tempering process, allowing you to simply melt and get to work. There are many methods utilized to melt coatings. This is our preferred method:

Steps to Perfect Chocolate Flavored Coating Treats

  1. Choose the Right Bowl: Use a microwave-safe plastic bowl for melting coatings. Glass bowls retain heat, which can continue heating your coatings after you have hit your ideal temperature and removed from the microwave. This will cause it to "seize", and though there are methods to try to save your batch, chances are it will no longer be usable. Using the correct bowl is critical for success.
  2. Ensure a Dry Environment: Coatings are oil-based, so never let water come in direct contact with them. Make sure all tools and your working area are completely dry throughout your candy making process.
  3. Microwave in Small Increments:
    • Place coatings in the plastic bowl and microwave at 50% power for 30 seconds.
    • Stir gently with a fork for 10-15 seconds to dissipate heat. At this stage, you’re breaking up the wafers, not fully melting them.
    • Continue microwaving for another 30 seconds at 50% power, then stir again.
    • Repeat the process until the chocolate reaches 115°-120°. At this point the liquid will be smooth and all ingredients will be fully melted. Getting to 115° is a key to preventing potential "bloom" later. 
    • Let cool to 102°, our recommended working temperature
  4. Work Quickly and Cool Properly: Ideal working temperature is 102°. Once the liquid falls below 98°, it will start to thicken and become more difficult to work with. You can simply put back in the microwave and heat in 15-30 second increments at 50% power until you are back at 102°. Once you have made your candies, you can let them set in a refrigerator for 15–30 minutes. The time needed largely depends on the thickness of your candies. For molded chocolates, gently twist the mold or tray to release them, letting them fall onto a towel on your counter.
  5. Handle with Care: Avoid touching your candies as your fingers can dull their glossy finish. 

Tips:

  1. If you have a small battery powered fan that you can direct over the service of your candies while they set, this would be ideal. It helps the surface to set quickly which can help to prevent bloom.
  2. Room temperature is not ideal for cooling. Cold is needed to foster crystallization and to maintain gloss.
  3. Don't place candies in a freezer for setting. The quick temperature change can crystallize the fats first, push them to the surface, and create a bloom on your finished treats.
  4. Leftover liquid coating can be scraped from your bowl onto parchment paper, allowed to set, broken up, and then be reused in the future. Follow the same steps as before, ensuring they are melted to 115° before use.
  5. Store any leftover coatings in a cool, dry, and odorless environment. To avoid condensation, DO NOT place in the refrigerator or freezer. Condensation can develop when wafers are removed and brought back to room temperature. This will potentially add water to the wafers and they will become thick when melted. Confectionery wafers absorb odors. Keep away from foods and other items with permeating smells (e.g. onions, candles, laundry detergent).
  6. Paramount Crystals are the secret weapon for any candy maker using coatings. The crystals are made from the same oils in the coatings. If your liquid is at 102°, but too thick to work with, simply melt in some crystals. You'll be back in business!

These steps have worked exceptionally well for us, but every system and situation is unique. If your current method gives you the results you want, keep at it—and keep creating candied bliss!

Back to blog