The Appropriate Technique To Melt Compound Coatings Used In The Candy Making Business

Merckens® Compound Coating Chocolate is a Confectionery Coating, also known as Rainbow Wafer, Melting Wafer, or Confectionery Coating. The beginner and/or expert candy maker make use of this compound coating in candy molds. Compound Coating should not be confused with ‘Real’ chocolate. The Merckens® Confectionery Compound Coating has a deep chocolate velvety flavor, and might contain cocoa butter or chocolate liquor, but they primarily contain other vegetable fats and cocoa for easier management and quicker set up. The colored confectionery coatings have a pleasant vanilla flavor and that similar velvety melt-in-your mouth feel. Confectionery coating does not contain wax, which could be a health hazard for some people. Confectionery coating is not as susceptible to the elevated humidity and temperatures of summer. The chocolate is recognized for their creamy texture and unique milky flavor and its ease of in the wafer form. “Coating Chocolate” can also be used in most recipes that call on for “chocolate”.

The Merckens® line of Rainbow Compound Wafers is a principal brand in the home candy-making and cake-decorating markets. Merckens® chocolate is also a key ingredient in seasonal novelties, fund-raising and private-label candy bars. If a thinner coating is desired, paramount crystals* may be added. If adding flavors or colors, use an oil-based flavor. This product is prepared and packaged using apparatus that may make contact with wheat/gluten, eggs, dairy or dairy products, peanuts, soy or tree nut. The product is also Kosher. Unlike real chocolate, compound coatings do not have to be tempered**.

The Way to Melt Compound Coatings:

Double Boiler Method
1. Heat water in the bottom of the double boiler – remove from heat before the water boiling. You should be able to touch the water without burning your hands.
2. Put the upper pot (or bowl), with a little quantity of Rainbow Coating, on the top of the pot with hot water. The water must not come in direct contact with the compound coating.
3. Swirl until melted; keep on adding compound coating until the desired quantity of coating is melted.

Microwave Technique Based on the wattage, you should find out the proper heat setting for your microwave.
1. For one lb. of Rainbow Coating, heat one minute on high. Mix.
2. Continue cooking on medium in 10-second intervals, stirring each time, until the Rainbow compound coating is entirely melted.

Crock Pot or Slow Cooking Method:
1. Put Compound Coating in a crock-pot; turn on medium for ½ hour, test every 15 minutes.
2. Once the chocolate has reached the proper texture turn to low.

*Paramount crystals are chips of partially hydrogenated palm kernel oil pooled with lecithin and citric acid (as a preservative) for the use in confectionery coating and chocolate work. When used it keeps the chocolate fluid. Used likewise to cocoa butter in chocolate work, except paramount crystals have virtually no flavor (tasteless).

**Tempering chocolate is a procedure of using manipulation and temperature manipulation to make the chocolate into one particular crystalline form so that when molded it forms a stable solid with a smooth, glossy exterior. Failure to appropriately temper chocolate can result in muted-looking pieces with inferior texture.

For more details pay a visit to your nearby oasis cake decorating supply store. Merckens Brand Chocolate can be found at stores that sell candy making.

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