MELTING CHOCOLATE OR CONFECTIONERY COATING INSTRUCTIONS:
Melting chocolate or confectionery coating in a double boiler:
Heat 1” of water over low heat in a saucepan. Place a bowl over the saucepan, being sure the bottom doesn’t touch the water. Put chopped chocolate, wafers, or chips in the bowl and stir occasionally until melted. It is very important that you do not allow any water to come in contact with the chocolate. Chocolate mixed with a drop or a few drops of water with seize (stiffen or harden). If this happens your only option is to add more liquid in order to get the chocolate smooth again. However, you can not use this thinned batch of chocolate for tempering or dipping as it will never harden properly. All is not lost as you can turn it into a delicious chocolate ganache or use it for baking.
Melting chocolate or confectionery coating in a microwave:
Confectionery coating wafers are available in a rainbow of colors and even various flavors. Most colored wafers taste like vanilla, but there are mint, fruit, peanut butter, and butterscotch flavors available. If you need a large amount of one color or need dark red or green, I suggest buying the pre-colored wafers. If not, then just melt down white wafers and color them yourself.
You need to use colorings that are specially formulated for chocolate. Standard grocery store food coloring is water based and it will not work. Gel, paste, or powdered colors will work to beautifully color your confectionery coatings. These colorings are easy to find at craft and cake decorating stores just look for candy or chocolate coloring. If you are using colorings in a squeeze bottle, squeeze in a small amount of coloring at a time and stir well. Add more coloring if needed to achieve the desired shade.
Just a note, that some colorings are more vibrant than others. Pink for instance is very vibrant. Add one drop at a time. You can always add more, but the only way to tone down a color is to add more chocolate. If you are using candy coloring (icing coloring) from a jar, stick a toothpick into the jar, pull out some coloring and stir it into the candy coating. DO NOT put the toothpick back in the jar of coloring or you will contaminate the coloring. Use a new toothpick every time you want to get more coloring. If you add coloring and your coating becomes thick, add a small amount of vegetable oil or some Paramount Crystals stirring after each addition until thin and smooth.
MODELING CHOCOLATE (CHOCOLATE CLAY) RECIPES:
|I created these calla lilies out of
white modeling chocolate.
If you do find that you have oily modeling chocolate, all is not lost. Don’t just wipe up all the oil and get rid of it. You do want to get that oil back into the chocolate, or your modeling chocolate will end up being brittle as it dries. You will need to continue to knead the chocolate until all of the oil is absorbed back into the chocolate. This can take a while, but don’t give up. Eventually it will become smooth and glossy (G) . You may need to try one of these techniques to make this work:
- Move the chocolate to a cooler work surface like granite or marble.
- Dip you hands in ice water to cool them down and continue to knead.
- Use a plastic bench scraper or a rubber spatula to knead instead of your hands.
- Scape up the mixture and set it on plastic wrap for about 2 minutes allowing it to cool slightly. Then remove from plastic wrap and continue to knead. If you allow it to just sit directly on your work surface, you may end up with hardened pieces of chocolate that will not blend in to the mixture.
Sticky, Soft, or Wet Modeling Chocolate: You may find that you have added too much corn syrup or too much coloring and that your modeling chocolate is just too sticky, soft, or wet. If it is sticky, wash your sticky hands then continue to knead until all of the corn syrup is incorporated. Take the sticky, soft, or wet dough and roll it in a ball then flatten it out in a disc. Then wrap it in plastic wrap and allow it to sit for at least an hour so that it can dry out a bit before using. If it is really wet, allow it to dry at room temperature until workable. As a last resort, you can try to knead in some melted chocolate, but you can end up with hard clumps of chocolate or an oily mess. Drying is your best option.
Hard Modeling Chocolate: Your modeling chocolate will harden as it ages. Always keep it formed into a flat disc and keep it wrapped tightly in plastic wrap in a zip top bag or airtight container. Even if you do this, you will find that your modeling chocolate is fairly hard when you go to use it after it has been stored for a few days. You can break off a piece of modeling chocolate and hold it in your hands for a few moments in order to warm it enough to begin kneading. Knead it until it becomes workable. If you just can’t get it soft enough, place a hunk in the microwave and heat on defrost for 3-5 seconds. Remove and knead it carefully (there will be hot spots and you can burn your hands, so be cautious.) The modeling chocolate may become oily if you do this and you will have to follow the instructions above to fix the oily mixture.
Coloring Modeling Chocolate:
White modeling chocolate can be colored using paste food coloring or powdered food coloring. I have even had success using store bought liquid food colorings, however the modeling chocolate becomes very soft and doesn’t harden as well. I recommend using food handling gloves when coloring modeling chocolate, or you will end up with brightly colored hands that may take days to return to normal. If you need a large amount of any one color, you can make the modeling chocolate recipe using colored confectionery coating wafers.
Coloring Modeling Chocolate using Paste Food Coloring:
Coloring Modeling Chocolate using powdered food coloring:
Sprinkle a small amount of coloring onto the modeling chocolate and knead until well blended. Add more color as needed to get your desired shade. I prefer to use powdered coloring for red and green, as I can get a more vibrant color that way.
To Store Modeling Chocolate: Wrap tightly in plastic wrap and store in a zip top bag or airtight container. It keeps for months if stored properly. If it becomes hard, break off small pieces and knead until soft. If you can’t do that, place the hard modeling chocolate in the microwave and heat on defrost for 3-5 seconds. Remove and carefully knead. It can be very hot, so proceed with caution.
To use Modeling Chocolate:
|Chick made from modeling
chocolate in a hand made
chocolate egg sitting on a
chocolate pretzel nest.
Simply pinch off pieces of modeling chocolate and sculpt into shapes. If you have a hard time working with the modeling chocolate because it is hard, warm it in your hands and knead until it is pliable. If it is too, soft, wrap it in plastic wrap and allow it to cool down for a while before using.
Modeling chocolate can be rolled thin using a rolling pin or a pasta machine. Dust your work surface or the rollers on the pasta machine very lightly with powdered sugar for white chocolate, milk, and colored chocolates or dust it with cocoa powder for dark chocolate to keep the modeling chocolate from sticking. Cut the modeling chocolate using a pizza cutter, knife, or cookie cutters. You can even mold the modeling chocolate using silicone molds that are dusted with powdered sugar or cocoa powder.
Have fun working with this recipe. I will use it often in recipes, so check my recipe page for ideas.
HOW TO HAND PAINT LOLLIPOPS USING CONFECTIONERY COATING/CANDY MELTS
Confectionery Coating/candy melts in white, milk, dark, and colored varieties
- (each small lollipop will take approximately 1 ounce of candy and larger pops will take about 2 ounces, so purchase your coatings according to the number of lollipops you would like to make)
Special equipment needed:
electric skillet (this will make this process so easy)
glass jars, coffee mugs, or glasses
paint brushes (use new or food only brushes, I recommend plastic handle brushes)
- Lamb, Eggs, Easter Assortment, bunny, Carrot, bunnies, hatching chick, (these are a few links to purchase some of the molds, but you can also find them at craft stores and candy decorating stores)
- Most white candy melts have a cream or slightly yellowish tint. When you add coloring to this coating, you wont get a pure color (ex. – blue will have a slight green tint.) If you want a pure white candy melt, Guittard makes a really vibrant white wafer, called Vanilla Apeels. Just note that it is a very sweet product.
- For some reason white candy melts that are colored with pink candy coloring tend to fade over time (meaning a few days), so I always buy the pink colored wafers. These colored wafers come in a very vibrant pink, so I tone them down by mixing them with white candy melts to make varying shades of pink.
You will need to melt and color your confectionery coatings using any of the methods listed above. When I am making a lot of lollipops I use an electric skillet filled with warm water to keep small jars of colored chocolate melted. That way I don’t have to continually re-melt my candy. I usually make a lot of lollipops at one time, so I melt a big bowl of white coating in the microwave, then pour the melted coating into small jars and color them. If I’m only using a small amount of colored candy melts, I will just melt them in a jar in the skillet.
Fill your skillet with some warm water and set the temperature to “WARM”. Fill glass jars, coffee mugs, or ramekins with the confectionery coating wafers. Place the jars in the water filled skillet. Make sure the water comes up about half way on your shortest jar. You can keep your coatings melted all day using this method, just stir the coating throughout the day to keep the coating near the top of the jar from hardening. And be sure to replenish the water as it evaporates. Most importantly, be careful that you don’t spill water in the chocolate, or it will seize up and become too thick to use. So, if you pick up a jar to move it closer to you, put a towel under the jar as you move it, so drops of water don’t end up in other jars of coating.
Coloring Confectionery Coating:
If you add coloring and your coating becomes thick, add a 1/4 -1/2 teaspoon of vegetable oil or some Paramount Crystals stirring after each addition until thin and smooth.
When you remove the mold from the freezer, it will be very cold and look very cloudy. Allow it to warm to room temperature before proceeding.
- Don’t fill in the indentation that is for the lollipop stick.
- If you do overfill your mold, you can use your finger to wipe off the excess candy or wait until the candy is hardened and you will be able to shave it off with a knife.
Add a lollipop stick by setting the stick in the indentation and gently pressing it into the candy. Use your finger to roll the stick around so it gets completely coated in the candy.
To un-mold your candy, you have a few options
- Gently tug on the stick and pull the candy out of the mold
- Place your hand over the candy, turn the mold upside down and allow the candy to fall out of the mold into your hand.
- Place a baking sheet over the candy, turn the mold and the baking sheet upside down allowing the candy to fall out onto the baking sheet.
Store your lollipops in a cool place preferably in an airtight container. You can package them in clear cellophane bags and tie them with a colorful bow.
I oftentimes will paint my candy molds with this colored candy coating, then fill the molds with pure tempered chocolate. Sometimes the painted features pop off, but for the most part it works. If you are using pure chocolate, you can also melt cocoa butter, color it, and paint it into the molds before filling them with the tempered chocolate. You can also purchase colored cocoa butter, but the quantities may be greater than you need. You can keep your jars of melted cocoa butter in a water bath, just make sure the cocoa butter doesn’t get too warm.
Scroll down the page to view some of my favorite chocolate creations.
dipped pretzels, and logo chocolate pieces.
dipped pretzels, company ovals and a logo candy bar.
decorated with gold luster dust.
pretzel sticks. Decorated with an edible logo image.
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