Melting Merckens

Sugar Work By Jennascakes Updated 19 Apr 2010 , 6:04pm by Uniqueask

Jennascakes Posted 16 Apr 2010 , 11:29pm
post #1 of 9

I would like to know if I can melt Merckens chocolate in a disposable piping bag placed inside a bowl of warm water. Of course, I would make sure that the bag is water-tight. I know that water MUST NOT get inside the bag. I just thought this might be more effective than putting the bag in the microwave. That technique never seems to work for me and I would like to forgo melting in the double boiler.

8 replies
luvlaugh Posted 16 Apr 2010 , 11:52pm
post #2 of 9

You could try it with a little bit of chocolate first. Then, if it works, you could melt the rest. Personally, I would be too afraid of moisture getting into the bag.

BlakesCakes Posted 17 Apr 2010 , 12:18am
post #3 of 9

Personally, I think that it would take a lot of water changing in order to melt any significant amount of wafers. They melt at a higher temp than real chocolate, so keep the water warm enough may be a problem.

If you melt them in a microwave safe plastic bowl (fewer hot spots than glass) for 30 second intervals at 50% power, stirring in between, you really shouldn't have a problem. When all but 4 or 5 of the wafers are completely melted, just stir until those few melt, too.

JMHO
Rae

Occther Posted 17 Apr 2010 , 12:24am
post #4 of 9

I use disposable piping bags to melt Merckens in the microwave all the time. I try to spread out the wafers in an even layer, and then set the micro at 50% power. I keep checking it and kneading the wafers as they start to melt. I even keep the chocolate in the same bag to melt again when I need some to attach decorations.

indydebi Posted 17 Apr 2010 , 1:06am
post #5 of 9

Agree with BlakesCakes. You can't put the choc in the microwave and turn it on until the chocolate is melted. I usually refrain from using the phrase "have to" but you "have to" melt it for 30-40 seconds, then stir the crap out of it. You'll find most of the melting takes place during the stirring process. Back in the microwave for 30 seconds .... stir the crap out of it.....melt for 30 seconds ... stir.

cakemom42 Posted 17 Apr 2010 , 1:29am
post #6 of 9

They are right...melting the chocolate in small increments of 30sec, stirring, & then decreasing the time by 10-5 seconds works well. I use a pottery dish which retains the heat from the microwave & helps melt the Merckens better during the stirring process.

TexasSugar Posted 19 Apr 2010 , 5:46pm
post #7 of 9

I do candy melts (Wilton's) in the bag in the micro all the time. I just lay the bag down and run the micro for about 20 seconds. I think flip over the bag and will do another 15-20 seconds. Take the bag, squish a little, then put it in there again for about 10 seconds and repeat until it is all melted. I found out last week if you leave the micro closed up after it stops it will keep softening up the camdy melts.

The melts and bag will burn if you cook them too long or get them too hot. That is why I do short bursts of time and keep squishing the bag around.

indydebi Posted 19 Apr 2010 , 6:01pm
post #8 of 9

Texas, I have a friend who runs a chocolate fountain company and she melts her chocolate the same way. I'd never done it in the bag before and was fascinated to watch her at a bridal show set up. I had no idea it would work ... but it sure does! thumbs_up.gif

Uniqueask Posted 19 Apr 2010 , 6:04pm
post #9 of 9
Quote:
Originally Posted by indydebi

Agree with BlakesCakes. You can't put the choc in the microwave and turn it on until the chocolate is melted. I usually refrain from using the phrase "have to" but you "have to" melt it for 30-40 seconds, then stir the crap out of it. You'll find most of the melting takes place during the stirring process. Back in the microwave for 30 seconds .... stir the crap out of it.....melt for 30 seconds ... stir.




This is exactly the process, and with merkens, it scortches easily especially the white, so you have to use 50% power on your microwave.

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