Hi all! I'm making cake pops, and I find that the white Merckens melts are sooo much smoother than the colored ones. I am making green olive cake pops so yesterday I melted 1 cup of green and 1/4 cup of yellow in a Pyrex cup in the microwave at 30 second intervals, 50% power. I added some shortening chips, and while the consistency was good, there were still some lumps in it (mainly yellow lumps). For my second batch I melted the 2 colors separately and then mixed, and still had issues.
Does anyone have any suggestions for melting the rainbow melts and getting rid of lumps? I do not own a double boiler, so I think I need to do it in the microwave.
When that happens its a sure sign the chocolate is old. The lumps pretty much stay there. Even Paramount Crystals won't always solve it.
Yeah, what she ^^^^ said
As an aside, for a double boiler, all you need to do is find one of your bowls that will fit slightly down inside the pan, leaving some headspace for the water to not touch your bowl. Voila! Instant double boiler. My Kitchenaid mixer bowls serve as double boiler tops all the time.
Thank you, everyone! I ran out of chocolate and bought more, and it was perfect! The yellow I got must have been old.
I just pitched a bunch of candy melts. Lesson learned: not an item to stock up on unless you use them frequently. I had an opened, but well sealed, bag that was less than a couple of months old. It was lumpy and I never did get all the lumps out using shortening. I just avoided the lumps since the cake pops were for in-house consumption.
It stinks for me because I kept some on hand to make cake pops from leftover cake in the freezer when I find time. Now I got all this naked cake and no chocolate.