Confectionery Coating And 'real' Chocolate--Mixed Together?

Sugar Work By dawncr Updated 19 Nov 2009 , 9:58pm by BlakesCakes

dawncr Posted 22 Oct 2009 , 2:25am
post #1 of 4

Has anyone ever mixed together confectionery/compound coating and real chocolate?

I have some Dk. Choc Merkens compound coating wafers and some Dk Choc 'real' Merkens Yucatan wafers. What would happen if I mixed them together when melted?

I want to dip some truffles and maybe some cruffles, but I'd like to use up the bit of each that I have.

I'm guessing the answer is that it can't be done, because the confectionery coating has more sugar and a higher melting temperature than the real chocolate. For sure, it would probably take the chocolate out of temper, but would it get super-clumpy or break down or something?

3 replies
mkolmar Posted 24 Oct 2009 , 1:21am
post #2 of 4

It works fine. I do this often at work since we are on a very tight budget. I take 75% merkens semi-sweet coating and 25% real chocolate.
The most you can do is around 25% of real chocolate. Even just a mere 10% makes a difference. When you add real chocolate it makes it a little better on the pallet but you still get the ease of the coating chocolate.

Just do it over a double boiler tough to control it better. Have the water at a simmer and make sure it's not touching the bowls bottom.

heycake Posted 19 Nov 2009 , 8:56pm
post #3 of 4

Why should you not do more than 25% chocolate mixed with the coating?

BlakesCakes Posted 19 Nov 2009 , 9:58pm
post #4 of 4

I love mixing them together--that way you don't have to temper the real stuff!

I mix about 1/3 coating choco with 2/3 real. I melt the wafers and then add in the chopped up real until it melts. I do it all in the microwave, making sure that I don't get the melts too hot (50% power for a minute, stir, repeat).

The result sets up nicely.

HTH
Rae

Quote by @%username% on %date%

%body%