Am I the only one that can't stand "candy melt" type products (wilton, or otherwise--some companies market it as "no-temper chocolate.")

Not bashing or insulting anyone who uses them--to each, his own--I just can't get past the taste! Doesn't anyone else think they taste like chemicals or hmmm, almost like old chocolate that wasn't stored properly lol. As much as I hate tempering chocolate (and I do! lol), I'd rather put that extra work in for the higher quality--of course my partner just purchased a small tempering machine, so my days of tabling and water baths are over! hehehe

So is it just me?

No its not just you. Candy melts taste horrid! I take the time to use good chocolate. I won't make anything for someone else I wont eat!

merkens chocolate makes wonderful tasting candy melts ....i bought some from nicholas lodge when i went to georgia and took his 5 day class... as you know... he's the best!

No!!!!! You are not alone. Candy Melts are the worst.

Jo

I have to agree with icer101, I like Merkens, I only use it to make chocolate transfers anyway, I've never used it any of my cakes or icing but merkens is nice for piping.

For my tastebuds and opinion they don't taste like chemicals but are SUPER sweet to me. Too sweet.

I only use Merkens not Wilton, Wiltons is yuck to me.

i prefer real chocolate, BUT i have the darndest time tempering it! it seems that before i made cakes, i would zap it like crazy in the microwave and it was always fine, then when i actually TRY to do it right, i cant get it. i admit, there are times when i run crying to the store for candy melts!

I am not a fan either.
Too sweet for me also, and a little gummy, depending on the brand.

I have used them for piping/small details and for chocolate transfers, especially if I need a certain color, or can't find the white chocolate I like to use.

I have a friend who adores them though, and had me make 3 huge hearts out of them for his wedding, with writing for display (I thought) and then he spent the whole reception eating them.

To each their own I guess.

I've tried a few brands and have yet to find one that I could stand. I'm definitely willing to try again with Merken's (I mean if it's good enough for Nicholas Lodge lol). I'll of course continue to use real chocolate for my handmade candies and things of the sort, but it would be nice to have a simpler alternative for some things, as long as they taste good!

I'm a huge fan of Merckens as well. I totally agree that Wilton's Candy Melts taste like @ss ! I, of course, use the 'real' stuff for ganache and things similar in nature, but for cake bites, chocolate transfers, etc., I use Merckens!

I see you are from NJ. Candyland Crafts in Sommerville carries the Merkels chocolate melts, if that is close enough for you to visit. They also do have a website to order online.

Funcakes, Do you know the website for Merkel's chocolate. I can't seem to find it on the web.

Thanks!
Mimi

Okay so I had a chance to try the Mercken's last night and I have to say, ummm, yuck! granted they don't taste AS bad as wilton or others I have tried, but they just taste so FAKE... I'll stick to tempering my own chocolate, because I just cannot get past the taste of candy melts.

Ok, I'll say it.

I'm a chocolate snob.

Candy Melts are a no-no for me.

I was wondering if they tasted like chocolate... now i guess i know. I have never used them, but want to try some this weekend, to use as decorations for a cake. Can I add the candy melts to white chocolate to get colours... does that taste any better??

As President and Founder o the Chocolate Snob Club, I say WELCOME!!!

Ok, I'll be the lone ranger here ... I use merkens and wilton all the time for mints, for molding, for my chocolate fountains, for dipping strawberries and cherries. I buy the white disks from my local cake supply store in the 10 and 20 pound bags. Maybe she buys a different brand other than wilton, but no complaints here. I buy Merkens choc disks in the 25 lb box.

Maybe I just have unsophicated taste buds or something, but they work fine for me.

I do use Ghiradelli choc for ganache.

I may be stupid, but I just can't figure out what the heck "tempering" is. Every direction I've ever read on it pretty much tells me to just melt it and let it get hard again. Prevents the "flowering"? Never had that with the disks so I'm not sure what I'm avoiding.

I'll volunteer to represent the blue collar taste buds!

I'll have to join the blue collar taste buds club also I really like Merkens and I use them for everything. I think they taste really good. Although lately I have been having a heck of a time getting the colored ones to melt correctly. The chocolate and white ones are working fine, but the colored ones want to clump up on me. It has been driving me crazy!

I'm a chocolate snob as well! I won't even eat any white chocolate, because it's not REAL chocolate.

Debi -

I am also a Chocolate Snob, and I only use candy melts when the piece will not be eaten, i.e. a chocolate clay piece.

But I want you to know that if Merckens works for you, then by all means, use them. There are lots of folks who use them here, on CC, and from what I have seen and read, the only time they goof up for someone is if they don't make the chocolate clay correctly.

So, go for it, Girlfriend!

Theresa

toodlesjupiter -

I think you should know that most big named pastry chefs, when polled as to whether white chocolate is indeed, chocolate, will say yes, because it is made from the cocoa butter of the cacao bean.

Theresa

Tara -

What's your favorite method of tempering? I seed my chocolate, as I do my sugarcraft from home, but at school I learned tabling. I love it! It goes so quickly for me.

Theresa

Hey Theresa... I kind of like them all for different reasons. Tabling is just plain FUN, but it's really only practical (I think) for small amounts of chocolate (and I don't really have the space to table large quantities anyway). Seeding is definitely the most reliable, I think, and I probably use that the most, or I do a combination of seeding and water bath. Water bath I find to probably be the easiest, but like I said it's not as sure-fire as seeding, at least in my experience. And at least with seeding you don't have to bring the temp ALL the way down and back up again like you do with other methods.

Oh and "flowering" is actually called bloom, and there are two types: Fat bloom or sugar bloom. They have nothing to do with tempering (although I gather that poorly tempered chocolate would have a higher tendency to bloom) but rather storage is the culprit.

Fat bloom occurs when the chocolate is store in too-warm conditions and the cocoa butter begins to separate and come to the surface.

Sugar bloom is caused by dampness/moisture on the chocolate, which is why you should never store your chocolate in the refrigerator (throw a hershey bar in there for a few days/weeks and see what I mean).

Either of these can also happen for quick, drastic temperature changes.

Chocolate storage is actually pretty important, but the reason you don't have bloom issues with candy melts is they don't contain cocoa butter.

(lol) ....this is all so funny....

Theresa-
Yes, but it doesn't have any cocoa solids, therefore, in my book, not real chocolate. Also, some people with chocolate allergies are able to eat white chocolate for this reason.