Difference between Candy Melts "Compound Coating" and "Real Chocolate"

"Real Chocolate" contains cocoa butter. This type of chocolate should be tempered. If overheated even slightly the cocoa butter can separate from the cocoa leaving grayesh strikes. Like when a candy bar melts and sets back up again. Candy Melts, Compound Coating, Summer Chocolate and so contain vegetable shortening base instead of cocoa butter making it easier to melt in various ways. This type of chocolate can get a bit hotter than real chocolate and still have the same great taste as "Real Chocolate".

Can I Make My Own Chocolate at Home?

We haven't really heard of anyone doing this successfully at home. It's not as simple as just taking cocoa, adding cocoa butter and perhaps a bit of milk. Although these are the ingredients a formula has to be worked out in order for it to work properly. Formula meaning the cocoa butter, cocoa and milk must be exact in measurements. We also know it in tails some heavy duty equipment that most can't get for home use.

Melting Candy Melts in The Microwave "Milk, Dark & White"

* Note: Some Dark chocolate "semi sweet" candy melts tend to be thicker than milk or white. As long as all the chocolate buttons are melted there’s no reason to continue heating.

Storing: Most finished pieces if wrapped properly can be store in a cool dark place for up to two or three weeks.

In a microwave safe bowl pour about 1/2LB of chocolate into the bowl. Based on a 1000 WT microwave heat on high for 25 seconds. Stir well and continue to heat to an additional 20 to 25 seconds. Stir well. If all buttons are not yet melted continue to heat on high at 10 second intervals until melted. Make sure to stir with each heating. Be careful not to overheat as the chocolate can burn and will have to be thrown away. If finished candy piece breaks or doesn't look quite like you want it to, you can break up and put in back in the bowl for re-melting. When you're finished simply pour the unused chocolate on a piece of wax paper, when set place inside a zip lock type bag. Make sure the zip lock does not have a strong smell of plastic or the chocolate will take on the odor.

Melting Color Candy Melts

NOTE: Many color candy melts are very thick, especially the darker ones i.e.; Red, Dark Green, Purple. If these colors need to thin you can use a product called Paramount Crystals. It's the same vegetable type shortening used in the Milk, Dark and all colors. A pinch or two can be added until the desired consistency is achieved.

Place about 1/4lb in microwave safe bowl. Based on 1000 Wt. microwave heat on high for 20 seconds. Stir. Continue to heat on high at 8 to 10 second intervals until melted. If using paramount crystals add these before you begin melting.