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Confectionery Coating Clasen and Merckens, 16oz Bags, For Chocolate Molds, Covered Pretzels, Candies

CK Products

Regular price $8.99 Sale

Looking for quality melting chocolate that doesn't have a waxy feel?  Then you'll love these!

  • When selecting confectionery coating, we chose only quality brands such as Clasen and Merckens.  You'll find these wafers do not have the waxy feeling or taste of other lower priced confectionery coatings.
  • Bagged in one pound bags.
  • Confectionery coating is the perfect chocolate for dipping strawberries or candied apples or for making candies and chocolates in molds.
  • Confectionery coating is formulated to skip the step of tempering - just melt on very low heat to a temperature between 98 and 102 degrees and pour or dip.
  • Add Paramount Crystals to thin the confectionery coating.  Paramount also adds a crisp firm snap to the chocolate.
Care and Use:
  • Heat gently on very low heat to prevent thickening. If microwaving, select medium heat/power and stir every 30 seconds.
  • If your chocolate gets above 102-105 degrees you'll notice it begins to thicken. Add a few flakes of Paramount Crystals (the shortenings that make up coating chocolate) to the mixture and melt and stir it in to add viscosity.  Continue adding Paramount Crystals a little at a time until you reach the desired consistency.
  • Coating chocolate can be melted in the microwave or over a double boiler.  Heat gently until 2/3 of the way melted.  Then remove from heat and stir, using the residual heat in the bowl to continue melting the coating chocolate.
  • Prevent steam and water from getting into chocolate.  Just a tiny bit of water will cause your chocolate to seize up and become chalky. 
  • Use only oil based candy colorings to change the color of your chocolate.
  • When adding flavor, use oil based flavors instead of water based extracts.  We recommend LorAnn Oils
  • Confectionery Coating Chocolates are made with vegetable oils instead of cocoa butter, so tempering is not necessary.
Storage
  • Chocolate is shipped with ice packs during summer months.
  • It can be reheated and melted over and over.  Just store the leftovers in an air tight container.
  • The best conditions for storage is a cool, dry space, between 45 and 67 degrees.
  • We recommend moving bagged chocolate to an airtight container.
  • If the wafers develop a white coating on the surface during storage, it is still perfectly good.  This white film is called Fat Blooming.  It happens when the chocolate gets a little warm and the fats rise to the surface.  Those fats will melt and be worked back into the chocolate.
  • Sugar Blooming can also occur in humid conditions.  Melting the chocolate will cause the sugar to be reabsorbed.
  • Sometimes the white marks are simply scuff marks that are caused during shipping and bagging.
  • Coating chocolate can be frozen, but care needs to be taken when removing from the freezer to prevent condensation during humid conditions.
  • Chocolate that is older than 12-16 months may feel "thick" even when following the temperature and heating instructions.  A few flakes of Paramount Crystals will thin it down.

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