I've made some cake balls and cake pops in the past and used Wilton's candy melts. However, the packaging states that it was made in a facility that processes nuts. For people that have nut allergies, I need to avoid products like this. Other than different types of chocolate...any other ideas for the coating?
Is there another company other than Wilton's that makes these candy melts and are they "nut free?" TIA!
I just checked the packaging for the Ghiradeli candy melts and for the white chocolate "almond" bark (which has no almonds). Both have allergy warnings regarding processing & exposure to peanuts. It seems to be a fairly common package warning.
You could roll cake balls in powdered sugar or cocoa powder like truffles. Maybe make your own pourable ganache to dip in or master the technique of tempering chocolate so that you can make your own glaze.
what about a yougurt coating?
Thank you for the suggestions. Yes, so many chocolates have that nut facility warning. Powdered sugar and cocoa powder are excellent ideas, but I wanted to be able to make the cute figures/shapes that Bakerella does. I guess I'll have to master chocolate tempering. (Wish me luck)
As for the yogurt coating...does anyone know if this will work for making those figures/shapes?
The yogurt coating works just like the candy coating. Merckens has told us that they isolate the nut portion of their candy production.
I'm pretty sure there are 1000's of products on the market with that warning that bascially serves to cover their A** in the event someone would try to trace a reaction back to them.
Pretty much like all the other warning labels found on nearly everything else we pick up anymore.
Personally I'd tell the customer about the warning and let them make the decision about the risk.
We have a niece that has a serious peanut allergy.
My brother made cake pops and found that Aldi's chocolate, milk chocolate and white chocolate chips were safe. He melted them and added a touch of Crisco or oil (I can't remember which) to thin them out a bit for dipping.
They were great.
Sweet 2th fairly, I think it is possible to temper chocolate by melting half of it in the normal way, removing it from the heat and then adding the other half of the chocolate to be melted which you have chopped up. You might then need to heat it up again if it is not runny enough for what you are doing.
I have tried the melting half and adding the other half and it does work and although the result has always looked nice for what I have been doing I'm not entirely sure what the difference between tempered chocolate and normal is so I dont know what I should have been looking for to see if it worked... if that makes sense.
If you can use the products with allergen warnings on it I think just depends on the person, so if it is for a specific order you could try asking. A friend of mine says she has a nut allergy but things labelled "may contain" are ok for her (just not actual nuts) but obviously for other people it could have disasterous results if they had the same product.
Thanks for the additional advice! I will check out some of these "nut free" chocolates and also try the suggested coating techniques. I appreciate everyone's input!
I called the company at Ambrosia which we get at Smart and Final they are in a nut free facility. It is great chocolate too.
Wow..thank you so much for calling the Ambrosia company. That is really thoughtful of you! I appreciate your help. I'll have to stop by Smart and Final and check out these chocolates!
My daughter has an anaphylactic allergy to nuts. We use vermont nut free chocolate company. They have a great selection. They don't sell different colors of candy melts but they sell a wonderful coloring agent that works great! It's a little extra work but, safe for my kiddos!
PS...You have no idea how much parents of kids with these allergies appreciate the thought and extra work. Thank you!
Thank you for the link. I've "bookmarked" it!