I'm trying to figure it out how can I make the consistency of the Candy Melts thinner.
I tried to dip my cake pops so many times and the chocolate is too thick that pulls the balls out of the stick.
I add some shortening and it works better, but still kind of thick. I'm afraid to add too much shortening.
Can anyone tell me how much shortening to add to the 12 or 14 oz bag of Candy Melts?
Once I added 1 Tablespoon of oil and the chocolate got hard and I had to throw it away.
I have been using other type of dipping chocolates, but I really like the flavor of the Candy Melts, but if you know any other kind please let me know
Thank you so much for your help
How are you heating them up?
If you heat them to fast - they will get a burnt thick
If you are heating them to slow - they will get lumpy and thick
If you are heating them in a microwave or on the stove you really have to sure of the amount of time you leave them on the heat as they can become thick if cooked
If you are using a melting pot - you should heat the melts till they get soft and then slowly mix to melt the remaining melts. Never fill the container full to the top do it in two stages 1/2 pot melt mix and let simmer a few minutes add additional melts, mix, simmer and remove from heat. This should give you a better consistency for dipping.
Also note if your cake balls are to soft they will not hold on the stick when you dip them.
I will keep trying. Thank you so much for your reply
Another really bad thing is that if your chocolate does not run off the knife, the chocolate itself could be old. I have found that with chocolate that is over a month old really doesn't melt well and will cause the same issue.
Personally I use the merkens candy melts, I find them easier to work with than the Wilton ones.
Using the wilton melting pot, DONT use the melt cycle to melt your chocolate it is actually too high a temp and will slightly cook your chocolate and that could be why you are having a problem with them. Use the melt cycle leave them for about 5 minutes and then start to stir them every few seconds to keep them flowing. Once completely melted remove from heat let sit 2-5 minutes or less and they should be good to dip.
Another point if you are using the pop cakes for dipping then these do not have the same 'strength' shall we say of a cake pop. A pop cake has nothing to bind it nor keep it firm enough for dipping and will more often than not fall off in your pot of chocolate.
I know a lot of people swear by putting their rolled cake pops in the fridge or freezer, but trust me if you have the right consistency of chocolate you should never have to put anything in the fridge or freezer to make it work. We never do.
Also a lot of people follow the recipe on line for making the cake balls and if you add as much icing to your crumbled cake as they say to you will have nothing but mush and it will not hold on a stick when you dip it. The cake itself will bind, you only need the icing to give it a sweet taste, or if your baked cake is really dry to bind it. Usually a tablespoon or two will do it.
We hold regular cake pop classes, I wish you could come to one, we have never had a dissatisfied student, but rather extremely happy ones. Its so much different when you work with someone and they can show you all the tricks to dipping. The number one comment we get is "I tried it at home and it was a disaster, I'm so glad I came to your class"
I hope you have better success with your next batch - it truly is an art to dipping, but once you get it, you've got it.
Do not use a container that is tall. The reason being is that your microwave will heat from the centre out if your dish is too deep it will cook the centre before it even melts the outer ring and will cause it to cook or burn.
Don't put your dish in the centre of your microwave but rather on the outer edge of your revolving plate. This will allow it to melt more consistently.
NEVER leave your microwave unattended when melting chocolate, it burns very quickly. Heat in intervals of 15 seconds if your microwave is a high power one, 20 seconds if medium power, and 25 seconds if low power.
ALWAYS stir your melts between heating's. What most people don't realize is that melts don't melt till you touch them, they will keep their shape even after they have been heated. So if you still see melts in one piece you could be heating them to much when they are already melted.
Hope this help you guys.
Get Inspiration and Great Deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time. Learn more