Tips for Working With Chocolate Confectionery Coating
Double Boiler Method
Tips for Success
- Always store in an airtight container, away from strong odors or moisture.
- Coating has a shelf life of about 1 year. Older product may become thick after melting.
- Confectionery coating that is burned will be thick and lumpy. Always melt slowly and do not overheat.
- If melting over water, do not allow steam to come into contact with the wafers.
- Coating can be re-melted, but after too much reheating it can become thick and more difficult to use. For best results, melt smaller amounts at a time and only what is needed for the craft at hand.
- Many of LorAnn’s Super Strength Flavors can be used to flavor chocolate or compound coating. The information details section of each flavor will indicate if it is appropriate for use directly in chocolate (all flavors can be used to flavor ganache, or candy centers). To view product details, simply click on the picture of an individual item.
- We recommend adding ¼ to ½ teaspoon of Super Strength Flavoring per pound of compound.
- If wafers seem too thick for dipping or molding, stir in a bit of vegetable shortening to thin.
- A squeeze bottle works well for molding or decorating with compound.
- If molding compound, tap molds on table a few times to remove air bubbles. Shock chilling will give your compound the best shine. After dipping or molding, place candy in refrigerator to chill.