How to Melt Merckens Confectionary Coating Chocolate (Revised 11/2017)
All trans fats have been removed from Cargill products (Which includes the brands Merckens and Wilbur). This has in turn caused some changes to the melting process. Please review the updated melting instructions. There is no change in taste.
Things to Remember **Changed 11/2017**
* Coating Chocolate is oil-based so never let water come in direct contact with coating chocolate.
* If you are adding flavors, they must be oil-based (We recommend Lorann oils). Most extracts are water-based.
* If you are adding color, they must be oil-based. You must use candy color not food coloring since food coloring is not oil-based. Gel and power coloring do not work either.
* The recommended working temperature for Merckens coating is about 102° F. Always stay above 98°F and DO NOT EXCEED 120°F. The hotter coating chocolate gets – the thicker it gets.
* If the coating is slightly too thick but within the desired range, add a small amount of lecithin until it becomes the right consistency. Colored coating chocolate (red. blue, purple, etc.) is naturally thicker than milk, white, and dark coating chocolate. We recommend adding lecithin to achieve a better working consistency.
*Coating chocolate and pure chocolate (e.g. Chocolate chips) have different fats (vegetable oil vs. cocoa butter). Pure or “real” chocolate needs to be tempered. These instructions are for coating chocolate only.
* A GOOD CANDY THERMOMETER WILL BE NEEDED.
Double Boiler Method – **Changed 11/2017**
* Heat water in the bottom of the double boiler and keep at a simmer.
*Place the top pot, with a small amount of coating chocolate, on top.
*The water must NOT come in direct contact with the coating chocolate.
*Stir until melted; continue adding coating chocolate until the desired amount of coating is melted.
* Please note: you must have a carousel in your microwave or the heat will get concentrated at one place and burn the coating chocolate.
* Place coating chocolate in a glass or plastic bowl and heat on Medium/High for 30 seconds. Take out of the microwave and stir. Repeat this process at 30 second intervals until the coating chocolate is fully melted.
* When wafers are melted in the microwave, the coating chocolate will maintain its wafer shape until stirred – so taking the coating chocolate out and stirring every thirty seconds is very important. Do not get impatient and put in for two minutes or there is a very good chance you will either burn it or get it too hot and it will get thick. If the coating chocolate cools down, you may reheat as many times as needed.
*Do not try to melt coating chocolate directly in a squeeze bottle. It will burn.
* Coating chocolate has a shelf life of 12-16 months if stored properly.
* If the coating chocolate has a white coating it is still usable. This is called blooming – the fat (vegetable oil) comes to the surface of the chocolate when it is warm or humid. When melted – it will regain its original color. You may need to add lecithin to thin down the chocolate when it is bloomed.
* Store in a cool, dry and odorless environment. Temperature in the room where you are storing coating chocolate should never get below 45°F and never above 67° F with a humidity level of 50%. If you do not have air conditioning in the room where you are storing coating chocolate, we do not recommend storing it over the summer months.
*Make sure to store in an air-tight container – not the original bag because poly bags breathe in air/humidity.
Can coating be frozen?
Freezing coating or product with coating on it will not hurt the coating.
However, you can damage the coating during the thawing process. If you thaw the coating too quickly condensation can form on the surface and cause sugar bloom.
It is best to thaw the product in steps. Go from freezer to refrigerator temps until the product is warmed, then take from refrigerator to room temperature.