Place Ghirardelli Melting Wafers in a microwave-safe container and microwave at half power or defrost setting for 30 seconds. Stir thoroughly (product keeps its original shape until stirred). If not completely melted, continue to microwave in 15 second intervals and stir until smooth.
How to Melt Chocolate Wafers in the Microwave
- Set melts in a microwave-safe dish.
- Microwave at 50% power for 1 minute (45 seconds for white chocolate melts.) Remove the dish from the oven.
- Return dish to the oven.
- Use the melted chocolate as soon as you can because it will set quickly.
Secondly, how do you melt candy melts in the microwave? How to Melt Your Candy Melts
- Microwave. Put your candy melts in a microwave-safe bowl and heat for 1 minute at 50 percent power.
- Stir. The candy melts won’t look melted yet, but stir anyway.
- Stir Some More! The melts will still be thick, but stir them well for about a minute.
- Check the Temp.
- Add Shortening, if Needed.
Similarly, can you melt Ghirardelli Chocolate?
With the proper technique, it can be a smooth operation, and you‘ll have a velvety pool of luxurious Ghirardelli chocolate in no time. Break or cut chocolate into small (½ inch) pieces for even melting. Stir gently and frequently while melting. Melt chocolate over low or medium-low heat or use a double boiler.
What are dark chocolate melting wafers?
Ghirardelli Dark Melting Wafers are easy to use with delicious, consistent candy making and baking results. You’ll be making everything from truffles to dipped strawberries in no time. Every dessert deserves such a smooth texture and lustrous sheen. Ghirardelli makes life a bite better.
Can I use butter to thin candy melts?
If you don’t have EZ Thin on hand, you can also add a small amount of solid white vegetable shortening, using the same technique of starting with a small amount and adding in more as needed. We don’t suggest using milk, water, cream, butter or half-and-half to thin your melted candy.
How long do candy melts last once melted?
Candy melts just as they are when you get them will not last forever. Maybe 2-3 months. If you want them to last forever then the best thing is to get a Food Saver and put them in your freezer. If you keep them too long unmade they won’t melt unless add paramount crystals or you could try Crisco.
Are molding wafers the same as candy melts?
Candy Melts®, candy wafers, chocolate coating, almond bark—they’re all products made for dipping, molding, and coating without needing to temper chocolate. I’ll call them candy wafers here, but if you see them sold under another name, don’t be alarmed. They’ll all work just the same. Chocolate wafers contain cocoa.
How many cake pops will one bag of candy melts cover?
PREPARE THE CAKE POP COATING Place your candy melts (any color) in a glass or ceramic bowl (I say this because I’ve used plastic, and the heat distribution makes keeping the candy melts melted quite difficult). I typically use 1/2 to 3/4 of a 12oz bag per 3 cups of cake.
Are melting wafers the same as chocolate chips?
Wafers make perfect melting chocolate. Unlike, chips, they do not hold their shape. They melt smoothly and set up firmly when used. Some wafers, like the A’Peels and the Snaps, do not need to be tempered.
Can you remelt candy melts?
If the candy coating is too thick, you will have a difficult time dipping the cake pops. If at any time the Candy Melts need reheating, microwave and stir at 40% power for 10 seconds intervals or less.
What can I use instead of candy melts?
there is a good substitute for candy melt and that is white chocolate. You just need to melt it over water bath or microwave gently with a small amount of shortening or crisco and will work fine like candy melt.
Can you add food coloring to candy melts?
Candy melts contain oil, so you’ll need to use oil-based food coloring — the standard set of liquid food colors from the supermarket’s baking aisle won’t work. White candy melts give you the blank canvas you need to make custom colors.
How do you make melted chocolate shiny?
Warm the chocolate gently to 86 degrees for dark or 84 degrees for milk and white. Hold it at this temperature for a few minutes, then warm up to 91-92 degrees for dark (87-89 degrees for milk or white). As the chocolate warms, the undesirable beta-prime crystals will melt and the chocolate will be ready to use.
What is best melting chocolate?
White chocolate is more difficult to melt than other chocolates. Because it burns very easily, it must be melted in a double broiler, or in a heat-resistant bowl over hot water. A microwave simply scorches it too quickly. For darker chocolate, the best for melting is the chocolate that tastes the best.
What is the best melting chocolate for dipping?
The ideal chocolate for melting and dipping is called “couverture” chocolate. (Find it here and here.) Couverture chocolate has a higher ratio of cocoa butter to cocoa, which helps it melt more smoothly. If you can’t find couverture, use the best quality chocolate that you can find.
Why does melted chocolate turn white?
The white color is because the cocoa butter is separating from the cocoa fiber over time and causing “fat bloom” which is a whitish or gray swirl in the chocolate. Fat Bloom is the result of not tempering your chocolate after melting to realign the cocoa butter with the cocoa fiber.
Can you use chocolate chips instead of melting wafers?
You can use chocolate chips for quick-and-dirty dipping; they’re meant to survive in the oven, after all, so a few gentle zaps in the microwave won’t do much damage. Chips don’t contain enough cocoa butter to temper, so the melted chocolate will harden with a streaked or swirled appearance.