Chocolate Making Recipes and Instructions

Chocolate Making Recipes and Instructions

Here are basic instructions and recipes for making homemade chocolates using Mercken's Candy Coating wafers.
Chocolate Making Recipes and Instructions

How To Make It

Chocolate Making Recipes & Instructions

Getting Started

Step 1

Merckens chocolate wafers are sold in the following flavors: vanilla (white), milk (cocoa-lite), semi-sweet (cocoa-dark), butterscotch, and peanut butter. It is also sold in a variety of colors such as yellow, blue, pink, red, green, purple and peach. All the colors are vanilla flavored.

Handling Merckens candy wafers:

* DO NOT add water or other liquids to the wafers.

* DO NOT overheat or wafers will burn (if this happens, the chocolate is ruined).

* Use ONLY oil based or powdered food colorings in chocolate.

* Wafers are very sensitive to strong odors (garlic, onions, smoke, etc.) Store in airtight container or Ziploc bag.

* Store wafers in a cool, dry place. Avoid basements or areas where there is moisture. If stored properly, chocolate will stay fresh for months.

(Changes in room temperature and humidity will cause blooming. Blooming occurs when the oils in the chocolate come to the surface, leaving a whitish appearance on the wafers. This is harmless and your chocolate coating will still melt & mould beautifully.)

* If your chocolate becomes thick due to overheating, repeated heating or a slight amount of water has gotten into the chocolate, use PARAMOUNT CRYSTALS to reconstitute your chocolate. Simply melt 1-2 tablespoons of Paramount Crystals in a glass dish in the microwave. Slowly add 1 teaspoon at a time to your chocolate until the desired consistency is achieved.

Step 2

Melting wafers in a microwave

1. Place wafers in a microwave-safe bowl.

2. Microwave on half-power or low setting for about 1 minute.

3. Stir wafers (wafers will not change their shape when melting unless stirred).

4. Repeat steps 2 & 3 until all the wafers are completely melted.

5. If all the melted chocolate is not used immediately, place the bowl over a pan 1/3 full of hot water to keep the chocolate warm until it is used up.

Step 3

Melting wafers in a double boiler

1. Fill the lower pan of double boiler 1/3 full with water and heat to a boil.

2. Remove from heat. Place wafers in the top pan, wait about 2 minutes, and then stir continually until all wafers are melted.

3. If you do not use all the melted chocolate immediately, place the entire double boiler on the stove and keep the burner on low so the chocolate will stay warm until it is used up.

Step 4

Care of chocolate molds

* Molds are NOT dishwasher or microwave safe.

* Wash only with hot water & clean cloth.

*Always make sure the mold is clean and dry before use - dry with a cotton cloth, making sure to reach way down into the cavities of each section on the mold.

* Store molds flat in a cardboard box or plastic container with a lid, away from heat.

* Do not use with melted products that exceed a temperature of 110 degrees.

* Molds are reusable (they will last for many years if properly used and cared for), recyclable and FDA approved.

Step 5

How to use chocolate molds

1. Spoon melted chocolate into the center of the cavity and spread with the spoon so entire cavity is filled (be careful not to overfill). You can also use a plastic bottle to squeeze chocolate into molds.

2. For chocolate lollipops, fill cavity then place paper stick into the designated stick area and rotate the stick until it is completely covered with chocolate.

3. Lightly tap mold on table or counter several times to release any air bubbles.

4. For chocolates with fillings, spoon small amount of chocolate into each cavity and pull chocolate up the sides of the mold using a ½ inch sable or nylon bristle brush. Chill in refrigerator for a few minutes then remove from fridge and add filling in each cavity. Spoon a small amount of chocolate into center of each cavity (on top of filling) and spread with back of spoon until entire bottom of each cavity is sealed. Tap mold several times on table or counter to release air bubbles. Put mold in fridge or freezer until chocolate gets cold. Follow step 2 below.

Step 6

Chilling the chocolate

1. Set the chocolate filled mold on a shelf in the refrigerator for about 10 minutes or in the freezer for about 5 minutes. Chocolate is ready to unmold when the bottom side of the chocolate feels cold to the touch.

2. Remove mold from fridge or freezer, invert mold and tap gently on table or counter. Candy will release quickly and easily from the mold if properly chilled. (If chocolate does not pop out, place mold back in fridge or freezer for an extra few minutes. Do not twist the mold or try to force chocolate out of the mold by putting pressure on cavities, as this will break the mold.)

Step 7

Tiger Butter

10 ounces of White (Vanilla) Merckens Wafers

½ cup smooth peanut butter

10 ounces Merckens Coco- Dark wafers

Melt the white wafers then add the peanut butter and stir until well blended. Add melted dark chocolate and swirl with a knife to get a marbled effect. Use a spoon to fill the mold cavities, tap the mold on the counter to remove bubbles then freeze mold for 5-10 minutes. Chocolates will release when the mold is inverted.

Step 8

Pumpkin Pie Chocolates

6 Ounces Merckens White wafers

3 Ounces Merckens Butterscotch wafers

Orange Food coloring if desired

½ teaspoon pumpkin pie spice

1/16 teaspoon nutmeg

1/16 teaspoon cinnamon

Melt white wafers then add a few drops of orange food coloring. Melt butterscotch wafers and mix into white chocolate. Add spices and blend well. Spoon melted chocolate into molds (pumpkins, turkeys, mints, etc.) and freeze 5-10 minutes until set. Invert mold and the chocolates will release. These taste just like a creamy pumpkin pie, Delicious!

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