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How can I make chocolate melts?

post #1 of 7
Thread Starter 

Im trying to find a way to make cake pops to perfection. The only problem is that I am having problems with the candy coating or the chocolate melts or cake melts. Is there any way I can make chocolate/andy melts fresh without buying them?

post #2 of 7

Have you found what you were looking for yet?

Ran across this...

http://www.youtube.com/watch?v=ZCkTkTpzaYg

 

mimi

post #3 of 7

Please look at these websites.  This might give you ideas.

 

 

http://www.bakerella.com/pops-bites/cupcake-pops/

 

http://www.bakerella.com/bluebird-cake-pops/

post #4 of 7
Thread Starter 

Flipflopgirl: Thanks for the link. I already know how to temper chocolate. The chocolate factory I work at has been hand tempering for over 12 years, daily, by the tons. It's a bit old school with all the different types of tempering machines around today, but I actually like it because you get a great feel the actual chocolate and the end product is that much better when you know it was done by hand. 

 

I was having a discussion with an old friend a while ago, who is also a chef, and we were discussing how chefs are slowly being replaced by machines in some areas of our industry. It is a little sad because, as chefs, we are artists. When I graduated from culinary school, I obtained a Culinary ARTS Degree. Not a science or business degree. Sorry, a bit off topic, but....

 

Prettycake: Thanks for the links. The blue chips from the bird cake pops are exactly what I am referring to. I was wondering if there is any way to make those chocolate melts or candy coating chips. I can always temper chocolate and then cover my cake pops, but I saw how efficient and quick Bakerella melted the chips and dipped straight into them without tempering, and they still had a shine and somewhat hard shell. What are the actual ingredients in those blue chips? 

 

Thanks ladies =)

post #5 of 7
Quote:
Originally Posted by iamahmedsaad View Post

Flipflopgirl: Thanks for the link. I already know how to temper chocolate. The chocolate factory I work at has been hand tempering for over 12 years, daily, by the tons. It's a bit old school with all the different types of tempering machines around today, but I actually like it because you get a great feel the actual chocolate and the end product is that much better when you know it was done by hand. 

 

I was having a discussion with an old friend a while ago, who is also a chef, and we were discussing how chefs are slowly being replaced by machines in some areas of our industry. It is a little sad because, as chefs, we are artists. When I graduated from culinary school, I obtained a Culinary ARTS Degree. Not a science or business degree. Sorry, a bit off topic, but....

 

Prettycake: Thanks for the links. The blue chips from the bird cake pops are exactly what I am referring to. I was wondering if there is any way to make those chocolate melts or candy coating chips. I can always temper chocolate and then cover my cake pops, but I saw how efficient and quick Bakerella melted the chips and dipped straight into them without tempering, and they still had a shine and somewhat hard shell. What are the actual ingredients in those blue chips? 

 

Thanks ladies =)

Hi :)

 

I got this link.  It has the answer to your question about what are the ingredients in candy melts: regardless of color,  these are the ingredients in candy melts.  Hope this helps.

 

http://www.wilton.com/forums/messageview.cfm?catid=6&threadid=146319

post #6 of 7
Thread Starter 
Thanks Prettycake. I can guarantee you that those ingredients are not in my pantry smile.gif do you think I can mix anything with regular dark/milk/white chocolate to get the effect of candy melts?
post #7 of 7

I don't think you can make your own candy melts.  The ingredients are not available to us consumers even if we want to make them ourselves.  If you really do not want to use the candy melts that you can buy,  you can melt/temper white chocolate and color it w/ coloring gel not liquid (which I never use).  That would be the only way I know how.  Also do not freeze the cake balls before dipping them in chocolate,  it will crack.  good luck chef.gif


Edited by Prettycake - 1/29/13 at 9:24pm
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