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charmed
Forum Addict
Joined: Sep 02, 2004
Posts: 985
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 Posted:
Wed May 06, 2009 11:59 am |
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Anyone knows who manufacutures Merckens Chocolate? I am trying to find the company's website to but can't find anything on internet about the actual comapny.
I know that there are very high quality confectionery coating available but very they are also very expensive. What are other confectionery coating that are a better quality than Merckens but are not very expensive? which ones do you prefer?
thanks for you help in advance  |
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auntginn
Forum Addict
Joined: May 31, 2007
Posts: 875
Location: Los Angeles, CA
Birthday: May 04
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Wed May 06, 2009 4:51 pm |
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Sorry I do not. I did try to look for it as I'm sure you did. It could be that they only sell to distributors and so you need to know who they are for your area.
I have heard that M. is a good quality chocolate, I personally think it is too thick. I use a belgium chocolate called Bercolades. They sell only to distributors as well. But all my customers and myself included love it. It leaves a light coating but is rich in flavor. However the coating only comes in white and dark.
Sorry I can't be of more help. |
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keystone
Regular Member
Joined: Apr 17, 2008
Posts: 112
Location: Boiling Springs, NC
Birthday: Mar 04
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Fri May 15, 2009 9:15 am |
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I use the Peter's coatings and the Peters chocolate. I've used the coatings for when I needed the various colors. I've had no problems with it. The company is out of Pennsylvania and they have been very helpful when I've emailed questions to them.
Linda |
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ESQ1031
Regular Member
Joined: Sep 24, 2007
Posts: 160
Location: Staten Island, NY
Birthday: Oct 31
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Thu Nov 05, 2009 6:02 pm |
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You could also try Guittard's wafers which do not require any tempering. I've used Merkens and think they're great. I just ordered the Guittards so I can't give u my opinion on them yet. |
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dawncr
Regular Member
Joined: May 24, 2008
Posts: 183
Location: Illinois
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Thu Nov 05, 2009 8:54 pm |
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auntginn
Forum Addict
Joined: May 31, 2007
Posts: 875
Location: Los Angeles, CA
Birthday: May 04
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Sat Nov 07, 2009 6:02 pm |
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Guess that's why we can't find the local mfg.  Anybody up to buying about 10,000 pounds of chocolate, lol 
Just kidding, but thank you for the 411. Now we know where to start looking. Good info to have. |
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truffleshuffle
Newbie
Joined: Oct 30, 2009
Posts: 5
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Mon Nov 09, 2009 8:28 am |
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I just started usuing Chocoley. You can find them at chocoley.com. They have chocolate that needs tempering and also some that doesn't. I have used the non- tempering chocolate. I think they call it "bada bing" its available in White, dark and milk |
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PattyT
Frequent Member
Joined: Sep 30, 2007
Posts: 414
Location: South Jersey / Philadelphia
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Mon Nov 09, 2009 8:36 am |
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| truffleshuffle wrote: | | I just started usuing Chocoley. You can find them at chocoley.com. They have chocolate that needs tempering and also some that doesn't. I have used the non- tempering chocolate. I think they call it "bada bing" its available in White, dark and milk |
I saw that web site too, but haven't ordered any. Hoping someone here has tried it and can let us know?
Thanks - Pat |
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dawncr
Regular Member
Joined: May 24, 2008
Posts: 183
Location: Illinois
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Mon Nov 09, 2009 8:49 am |
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Maybe I'm confused, but I thought the Bada bing and many of the Merckens offerings were not real chocolate, but were confectionary/summer coatings. I know Merckens has a couple of real chocolate wafers (Yucatan and another type), but most people refer to their candy melts.
I don't mean to be picayune, I simply prefer to use real chocolate that has cocoa butter. If anyone else prefers to use the summer/confectionary coatings, that's fine. However, I don't know that one could advertise anything made with these as being "chocolate." |
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playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 6310
Location: To All of You and your families, near and far.
Birthday: Nov 20
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Mon Nov 09, 2009 8:53 am |
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| dawncr wrote: | | Maybe I'm confused, but I thought the Bada bing and many of the Merckens offerings were not real chocolate, but were confectionary/summer coatings. I know Merckens has a couple of real chocolate wafers (Yucatan and another type), but most people refer to their candy melts." |
You are correct, they are compounds, not real chocolate. For the most part, I also use real chocolate. I use compounds when making chocolate modeling paste (chocolate clay). I see no sense in the added expense of using real chocolate to make it.
Theresa  |
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FromScratch
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 5376
Location: Southern NH
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Mon Nov 09, 2009 8:58 am |
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I agree Dawn... not that confectionary coatings are bad, but they are not true chocolate and have a different taste. Kind of waxy if you ask me, and I don't care for them, but everyone's tastes are different. Many people don't care for bittersweet chocolate and that's my fav... .
I'd be willing to say though that much of the general public wouldn't know that they are eating candy coating vs. real chocolate like some of us would be able to. |
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PattyT
Frequent Member
Joined: Sep 30, 2007
Posts: 414
Location: South Jersey / Philadelphia
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Mon Nov 09, 2009 12:00 pm |
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I use the compounds and chololate melts for chocolate transfers. For those I'm more concerned about using them as a decoration vs. eating. Even though hardened fondant items can be eaten, if the item is small, say. cupcakes or cookies, I'm more comforatble using chocolate transfers. The compounds are easier to melt and work with, so I use them for the transfers.
Now if I'm making truffles, chocolate ganache, or chocolate melted as part of the ingredients, I prefer to use the nicest chocolate that I can afford according to the application.
I knew the bada bing was a compound but they touted the flavor as being superior to other compounds. If anyone has used them, I'd love to hear if this was true. |
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tonedna
Forum SuperStar!
Joined: Jul 19, 2007
Posts: 5112
Location: Florida..where the Magic begins!
Birthday: Apr 23
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Mon Nov 09, 2009 12:13 pm |
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I love merkens for certain things. Is just easy to work with. Specially for molds.
But if it was for truffles or to putas part of an ingredient of a cake, I would use something with more flavor..
Edna |
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CandyLady
Frequent Member
Joined: Apr 19, 2005
Posts: 415
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Tue Nov 10, 2009 4:33 pm |
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I have been making candies for years...started with Merckens, disliked the cocoa after taste...switched to a product by Van Leer and loved it now my candy supply store no longer carries it...ordered some of the Bada Bing from Chocoley and loved it...I think it tastes richer. They also have a new product you must try still unnamed...Revolutionary Chocolate in a bottle...so many uses...I think it is a comb of dark and milk...you can use it as a candy filling, mix with whipped cream for mousse, put on cakes, cookies, make truffles, many many ideas come with the bottle...I have ordered 12 bottles so far and have given them as gifts...my niece and her husband just eat by the spoonful...give it a try folks, you will not be sorry.
Pat |
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Jenn2179
Forum Addict
Joined: Aug 18, 2004
Posts: 540
Location: Burlington, NC
Birthday: Feb 01
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Tue Nov 10, 2009 4:46 pm |
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I just got a wholesale account with Chocoley but when I compared their prices to Albert Uster they were more expensive so I just ordered some stuff from Albert Uster tonight. That is the brand we use in my Pastry and Confections class. |
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