Mercken's White Chocolate Not Covering Cake Balls Well

Decorating By PeggyMichel Updated 23 Apr 2011 , 2:48pm by LindaF144a

PeggyMichel Posted 22 Apr 2011 , 5:32pm
post #1 of 9

I am covering a tiramasu cake ball with mercken's white chocolate and it is not covering well at all. Even if I double coat it, it does not look good. Has anyone else had this problem and what can I do about it? The chocolate looks gloppy and uneven. Please help!

8 replies
m0use Posted 22 Apr 2011 , 6:30pm
post #2 of 9

Have you mixed shortening into the melted mixture?

warchild Posted 22 Apr 2011 , 6:35pm
post #3 of 9

I'm no expert on chocolate, but have learned if you're using white chocolate or any chocolate that has cocoa butter, it should be tempered before using.

leah_s Posted 22 Apr 2011 , 6:56pm
post #4 of 9

Merckens is pretempered, so that's not the problem.

White chocolate or any sort is pretty temperature sensitive. I suspect it's either too hot or too cool. Are you melting in the microwave or over a double boiler?

warchild Posted 22 Apr 2011 , 7:21pm
post #5 of 9
Quote:
Originally Posted by leah_s

Merckens is pretempered, so that's not the problem.

White chocolate or any sort is pretty temperature sensitive. I suspect it's either too hot or too cool. Are you melting in the microwave or over a double boiler?




Not to dispute, but Kitchen kraft states their 2 lb bag of Merckens white chocolate, has cocoa butter and needs to be tempered. The Merckens white confectionary chocolate coating they sell is ready to use.


I had assumed the OP was using the Merckens white chocolate.

LindaF144a Posted 23 Apr 2011 , 1:58am
post #6 of 9

This is what I found online:

http://merckenschocolate.net/merckens-chocolate-ingredients.html

It states that Merckens is NOT made with cocoa butter. I have Merckens super white chocolate and it is not made with cocoa butter.

So maybe some clarification from the OP would be needed.

warchild Posted 23 Apr 2011 , 3:56am
post #7 of 9
Quote:
Originally Posted by LindaF144a

This is what I found online:

http://merckenschocolate.net/merckens-chocolate-ingredients.html

It states that Merckens is NOT made with cocoa butter. I have Merckens super white chocolate and it is not made with cocoa butter.

So maybe some clarification from the OP would be needed.





My goodness, I wasn't trying to start a chocolate debate, I was simply trying to offer a suggestion. That maybe the OP was using white chocolate that needs to be tempered.

Merckens super white chocolate, is according to KK, a confectionary coating, it has no cocoa butter so does not need tempering.

Merckens white chocolate on the other hand does contain cocoa butter and should be tempered.

Merckens super white chocolate coating.

http://www.kitchenkrafts.com/product.asp_Q_pn_E_CC0105-SWT

Merckens white chocolate.

http://www.kitchenkrafts.com/product.asp_Q_pn_E_CH0453_A_c2p_E_hp

This is also stated on the link you provided.

However, Merckens chocolate button coatings are rich chocolates; therefore, they must be tempered with get the gloss and uniform stability related to a fine chocolate product. Merckens offers Dark and Milk Chocolate in button shapes. The Merckens chocolate ingredients in Dark Chocolate are chocolate liquor, cocoa butter, sugar, lecithin and vanillin. While Merckens chocolate ingredients in Milk chocolate are cocoa butter, sugar, whole milk, chocolate liquor, lecithin and vanillin.

Loucinda Posted 23 Apr 2011 , 4:53am
post #8 of 9

Hmm....I am using the Merkins candy melts, and they're not working very well for me either tonight. I did add some shortning, and it helped. My cake balls are not cold enough either, me thinks.

LindaF144a Posted 23 Apr 2011 , 2:48pm
post #9 of 9

I didn't say you were causing a debate, Warlord. Remember that you are only seeing words and not any infliction in a voice. I wanted to point out that not all Merckens products need to be tempered. And not all "white chocolate" products need to be tempered, because not all "white chocolate" has cocoa butter in it.

Obviously we do not have enough information from the OP and that is what I was trying to show. There is no need to take it as a person affront. It is only that we can give the wrong answer back when we are given conflicting information in the first place. In this case we don't know exactly which Mercken chocolate the OP is using, so we all can't assume that it is any of the reasons we state until we know exactly. Especially since Merckens makes chocolate with and without cocoa butter.

Personally I have never seen Merckens made with cocoa butter. So also assumed the OP was using something that did not need to be tempered. You have seen Merckens (or used it, whichever one works) and have had to temper it. So instead of stating that this is a debate, let's see what the OP says she used and then she and all of us can get a correct answer to the problem.

If Merckens sells white chocolate with cocoa butter, then I intend to research it more and find it. I have sworn off using any product with transfat, so find a white chocolate dipping product with cocoa butter will fit my needs better. If the OP is using a product with cocoa butter in it, I would like to know. Finding out how others used the product and what results they got will help me as well. But it will only help if we correctly find the solution for the exact product she is using.

I will also agree Leah that white chocolate is very temperature sensitive. I have learned this the hard way. Even if you don't see the telltale signs that it is too hot, it will react funny when you use it. Put too cold a cake ball in too hot melted white chocolate and you will not get good results.

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