And if you do, what do you melt your chocolate in for dipping? I'm looking to get something to melt my choc and was looking at the Wilton one at JoAnn's for $30. Wondering if anyone has it and is it worth the money or a piece of junk? Any opinions appreciated!

I have three of the Wilton ones and I like them a lot. I melt on High, then turn the temp down to Warm and the chocolate stays at just the right temperature. I wish they held more, but maybe that is why I have three of them.

I just use a microwave proof bowl and melt it in the microwave. Though it would be very nice to be able to keep it warm so I didn't have to keep reheating.

I don't make them enough to buy one of those, I just use a metal bowl and pot of boiling water.

Actually, I don't make cake truffles, but I have petit four molds that use chocolate and way too many Spinning Leaf Oreo molds. I bought my chocolate pots one at a time ... JoAnn and Michaels with coupons.

I don't make a lot of them at a time and my chocolate stays warm enough for me to finish. I also heat my chocolate in the microwave. I've heard though that you can use a heating pad under your bowl to keep the chocolate warm after the initial melting.

I thought about the crock pot thing too but was also wondering about the temp control. I've used the metal bowl with boiling water too but mostly used the microwave to melt and it seems like there's a lot of waste that way. I have 3 seperate orders for 6 dz truffles coming up and it seems like it would be so much easier if I didn't have to keep remelting. So the wilton ones work well for you all? That seems to be the most accessible one. I'm looking around online too. Can you melt like merckens choc in the wilton melter with sucess or does it only melt the wilton choc smoothly. I've read a couple of reviews that went both ways....Thanks again guys!!

I haven't tried Wilton Candy Melts in mine. I have used Merckens, Ghiradelli melting chocolate, Ghiradelli chips - white and dark - and have had no problem with any of them.

Martha

LADIES NOW THAT WE ARE TALKING ABOUT CAKE TRUFFLES HOW MUCH DO YOU CHARGE FOR THOSE, FEW FRIENDS REQUESTED AFTER TRYING in a shower I through for a friend but I have no idea what to charge for unit or DZ any help will be appreciated it , thank you.

Also Walmart have the Wilton choc melter for 19.99 a least in SC

Oh I am so gonna check out Wally World! Thanks for the heads up Salli! I charge $10 a dz for regular truffles. By that I mean just balls dipped and then maybe drizzled with another color or sprinkles on them. $1.50 apiece for pops just because they take more time and detail depending on what you make the pops into. I've done the chicks and cupcake pops from bakerella. What's your guys' fav flavor combos?? Anyone??

The ones made from crushed oreo cookies (double stuffed are great) and then dipped in chocolate are fantastic. Actually no cake involved.

Is it the oreos with cream cheese? I have that recipe but haven't tried it yet. My new fav is chocolate cake with hazelnut biscotti creamer as the binder. I don't usually like the cake truffles but I can't leave these alone when they're around. I figured out that I have to make them and send them right out the door!

OHH those sound soooo good I love Hazelnut

I use the Wilton pots, I have two of them. I have melted the candy melts in them and they do just fine as long as you watch them and don't let them get too hot.

I've wondered about a crockpot too but didn't know if the lowest temp would still be too hot.

Hi Michelle

I have just used the regular double stuffed oreos. I haven't even seen any cream cheese oreos. I see you have been on the bakerella website. What do you think about the Christmas cake pops? I first saw them right after Christmas. I can't wait til this next Christmas to make some of the reindeer and the Christmas trees. They are just way too cute.

I use both the Wilton melters and the small crock pots....I find that I can burn the chocolate in the crock pot a little quicker if I'm not paying attention. I prefer the Wilton... I just wish was larger.

Margie, the recipe that I have is for crushed oreos and add some cream cheese to it as a binder I guess. My girlfriend says that they are YUMMY I just haven't tried them yet. Although, I'm definitely looking forward to trying them! I LOVE all of Bakerella's pops! So so cute!! I wish my brain worked that way!! I did some of the Easter chick ones and my sis took them to the office and they were definitely loved! I love the fat fluffy sheep too!!


Kathy~how much chocolate can you melt in the wilton ones? Even though there's a warm setting do you still stand a chance of burning your chocolate?

Michelle

DUH!!! I don't know where my head is. Yes, I use cream cheese in with the crushed oreos. You must try them.

I agree about the creativity of bakerella. Her website is amazing.

As a side note to the Oreo's and cream cheese balls. Try using the mint oreo's instead of the regular ones. OMG, so good. I also had one or two drops of lorann's peppermint oil to it as well. Yummy. You have to reduce the cc a little bit though, since the mint oreo package isn't quite as big as the regular oreo package.

I make them all the time. I have the Wilton one, and same as others who have it, wish it held more.

So far everyone's favorite seems to be the cherry chocolate ones. I use BC cherry chip cake mix and cherry frosting, and dip them in milk chocolate. I also make german chocolate (german chocolate cake mix and coconut pecan frosting, top with pecans), triple chocolate (chocolate cake mix, chocolate frosting) and in the fall, pumpkin spice ones (pumpkin spice cake with creme brulee coffee creamer as the binder). I dip the pumpkin ones in white chocolate and sprinkle them with a little cinnamon and pecans. I've also made coconut ones, mixing coconut with cream cheese, powdered sugar and vanilla, then dipping them in dark chocolate. KInd of like a mounds bar...yum!

Chrisy

Michelle104- It is about 1 package of the Wilton melts in the melting pot. I have two pots, but I also use the crock pots as well. I have a small 1 quart the "regular" size and the bigger oval size.

I find regardless of which melting methos, you have to watch as the chocolate will dry out.

I do not know about you all but I love to use diferent flavors like cherry, strawberry irish cream give them a kick not so sweet and could be storage outside the refrigerator for longer period.

I have an electric frypan that I got at a yard sale for $2.I put warm tap water in it. I keep it on low & melt chocolate (in a bowl of course) in it. Also when I am using Wilton candy melts & need lots of different colours, I put the candy melts in small 2oz candy melting cups & this appliance melts them & keeps them at the correct temp. No messy cleanup except for the bowls & they can be put in the dishwasher. By the way, I bought this, as it was such a great bargain. I have yet to use it to fry food, but had never considered using it for chocolate, until I saw someone doing this on a cooking show.

Limpy
What a fantastic idea. I think I've got one of those in the back recesses of a cabinet somewhere. Sounds like it is worth dragging it out. Thanks for the tip!!

My wilton one is my favoritest thing ever!!! I love it! I make cake truffles with the spinning leaf standard truffle mold, and it makes them so perfectly! I make a lot of candy stuff, and I have a 50% off coupon for michaels so I may get another!

I make upwards of 20 lbs of various choco trats every Christams and I use my crockpot at the lowest setting. I've used my double boiler, microwave, chocolate fountain and fondue pot. I by far prefer my crock pot.

I make upwards of 20 lbs of various choco treats every Christmas and I use my crockpot at the lowest setting. I've used my double boiler, microwave, chocolate fountain and fondue pot for my candy making. I by far prefer my crock pot.