Candy Melts And Chocolate Moulds

Decorating By chocaholikk Updated 25 Jun 2014 , 6:32am by chocaholikk

 chocaholikk  Cake Central Cake Decorator Profile
chocaholikk Posted 24 Jun 2014 , 7:16pm
post #1 of 7

AHello lovely people! Now, I don't know if it's just me but I HATE candy melts. I have never been able to make perfect cake pops or even chocolates in moulds to make colourful chocolate. I have used Wilt on and PME both go too lumpy and sticky. I was advised to put in a bit of stork so I did, but they taste awful and the chocolate is STILL lumpy. I would be greatful to anyone who could help me in how to make these work for me for both covering cake pops and for using in chocolate moulds...

thanks very much! Xx

6 replies
 ellavanilla  Cake Central Cake Decorator Profile
ellavanilla Posted 24 Jun 2014 , 7:46pm
post #2 of 7

don't use them. practice tempering your chocolate and use real chocolate. it's only one step more than if you used the melts. IMO the high quality of real chocolate outweighs the ease of using the melts. 

 ellavanilla  Cake Central Cake Decorator Profile
 chocaholikk  Cake Central Cake Decorator Profile
chocaholikk Posted 24 Jun 2014 , 8:05pm
post #4 of 7

ABut can you get coloured chocolate?

 winniemog  Cake Central Cake Decorator Profile
winniemog Posted 24 Jun 2014 , 8:27pm
post #5 of 7

AJust use liquid oil-based colours and you can make white couverture chocolate any colour you want - you won't be constrained by pre-coloured nasty candy melts. The taste is amazing!

 sweettia  Cake Central Cake Decorator Profile
sweettia Posted 25 Jun 2014 , 4:10am
post #6 of 7

ASomething I have to try this weekend! I too can't stand candy melts

 chocaholikk  Cake Central Cake Decorator Profile
chocaholikk Posted 25 Jun 2014 , 6:32am
post #7 of 7

AWow really...thank you. Will look at the tutorial...thank you xxx let me know how u get on sweettia

Quote by @%username% on %date%

%body%