I have a Wilton Chocolate melting pro and its getting my chocolate way to hot. I'm haveing to seed and temper the chocolate a'peels. I dont remember ever having to do this to the candy coatings before. By the time the chocolate is melted, it like 115 degrees and of course it blooms badly. Is anyone else having a problem with the candy pro?

I found when I started it on Melt, and then turned it to Warm that it would get too hot. I just put it on Warm now, and although it takes longer to melt, the problems seems to be better.

HTH,
Chelle

I also use the warm setting from start to finish, otherwise it does get too hot for me also

I do not have problems with using Dark chocolate melts at all. For milk chocolate, I leave on warm. White chocolate, I just melt in microwave. I'm not using the Wilton candy melts. It's Nestle (I think that is the brand name I get from cake store) and Merkens for white chocolate. I couldn't the Wilton melts to work for me.

It does get really hot if you have it on for long periods of time too. I have turned my off for a bit and then only turned it back on when the chocolate starts to get thicker agian.

Thank you all for your replies, I use Guittard candy melts. I will try the melting on warm.