Hello and welcome to My Cupcake Addiction’s
Chocolate and Candy Melt Tutorial where I’m going to be showing you a little bit more
about how to work with your candy melts and also with your chocolate. I get so many questions,
particularly on my cakepop videos from you guys wondering how I get the consistency of
my candy melts and my chocolate so perfect for dipping every time. Today I’m going to
be sharing with you some of my secrets and helping you guys to achieve the same consistencies
at home. So I’m going to work with a few different
brands and a few different options today because different people will be able to find different
things and different brands in different countries. So I’ve got a couple of options. I know that
Wilton candy melts. These guys are the most commonly available cake pop dipping sauce
in the USA and they’re becoming more and more available in other parts of the world. I know
in Australia, we can buy them at Spotlight, we can buy them at all cake decorating shops
and a few of those home ware shops that you see around.
In the US, Michaels sells them, they’re sold at a lot of different craft stores. Basically
these come in a ton of different colors, depending on where you are though, cost is going to
vary. I pick these up in America for 2.99 dollars but I know in Australia they range
in price for 8.99 to 12.99. So for us Aussies, it’s not always the most cost-effective choice
but if you’re in the US, I definitely recommend these ones.
We also have another brand in Australia called Merckens. Now I slightly prefer to work with
these ones only because they’re a little bit better in their initial consistency and I
think you get a little bit more in a bag. So for me, they’re a little bit better in
value, which I’m always looking for when I’m paying 8 to 12 dollars for a bag.
I love and I use this for most of my pale colors, I love just taking white chocolate
and actually coloring it myself. The reason that I do this is because those candy melts,
they’ve got kind of like waxy stabilizes in them. That’s the reason they don’t always
melt down super thin and super beautiful for dipping your cakepops. White chocolate on
the other hand is quite thin and quite fluid and for me, it tastes a little bit better.
I just prefer the taste of it. The brand I prefer to use in Australia and they’re for
me are absolutely foolproof are the Nestle white chocolate cooking melts. I use them
all the time. They’re about 3 dollars a bag and they’re really widely available in Coles
and Woolworths and all of our main supermarkets. Over here in the US, I’ve been experimenting
with a few different brands of white chocolate and I’ve come across a couple that I tried
out. I used Nestle white Morsels and these were my favorite so these are the ones that
I will recommend for you guys to buy if you want to color your own white chocolate or
if you want to use just plain white chocolate as dipping because you’re such not such a
fan of the flavor of the candy melts. They melt down really really nicely straight away
with actually no additional additives. The Ghirardelli, I found… Because they are
chocolate chips and they’re designed to hold their own shape, if you bake them in a cookie,
you put them to the oven, they get up to a 180 degrees or 350 degrees Fahrenheit, and
when you bring them out, they still look like chocolate chips because they’re designed not
to melt so they’ll give you a little bit of grief on the melting stove and you will need
to add a little bit of shortening to bring them down to a proper melt able and dippable
consistency. The Ghirardelli white chocolate blocks on
the other hand, and this is a baking chocolate…Results were good but they weren’t as good. So they
melted down absolutely beautifully but it took a long time to set and this can often
be the case with block chocolates. So be careful if you are going to melt down blocks because
sometimes a block of chocolate, depending on the quality of it, is going to require
tempering to bring it back to form and allow it to properly set. And if you’re not familiar
with working with chocolate, tempering can be a bit of a nightmare so I recommend more
going with the melts and the chips, and obviously you’ve got my brand choices there for your
different places but you might have to do a bit of experimenting if you don’t have any
of these brands accessible to you. So coloring options for your white chocolate,
we never ever ever, and I will stress never color your white chocolate using liquid colors.
Liquid and chocolate are each other’s worst enemies and if you put liquid into your chocolate,
it’s going to cause the chocolate to seize, it will go thick, it will go chunky and there’s
no saving it. But if you’re doing a big batch, that’s a waste of time and money, you’re going
to have to pop back out and get more white chocolate… So your chocolate options are:
you’ve got powdered colors, so you can see here I’ve got a range of little powdered colors;
you’ve also got the option of gel colors so just your regular Wilton gel colors and color
paste that are not liquid so they’re the gels. These ones are good for your paler colors
but once again you don’t want to go adding ridiculous amounts so if I was using a pale
blue, a pale green or a pale yellow, I have no problem putting in a drop or 2 of those
Wilton gel colors. But if I was going for a darker pink or a darker yellow, a really
vibrant color, I wouldn’t want to be adding half a teaspoon or, you know, bigger quantities
of those gel colors because once again, it will cause the chocolate to cease. So if you
want to use paste you can but in very very minimal amounts.
Wilton also put out a range of candy colors, as have Americolor. And I love the Americolor
ones. I’ve tried both. I find they’re both good and they both will do the job, and you
can add you know a fair amount of these colors to get your more vibrant results. But the
Americolor seems to give you a really really bright color and you don’t seem to need to
add as much. So don’t concern about how much food color you’re adding to various parts
of your baking. The Americolor’s going to give you a little bit more of a result with
a little bit less of those artificial colorings going in.
For thinning out my chocolate and my candy melts, I use vegetable shortening. Now don’t
confuse this with a vegetable oil or any kind of oil. A shortening is a product that actually
sets hard. So this is an example of vegetable shortening here and you can see here, I’ll
run a spoon through it. This is a US or American vegetable shortening. It sets really hard.
When you melt that, it comes down to a liquid almost like an oil but when it sets, it sets
hard. If you’re to use just a straight vegetable oil that doesn’t set hard that comes on those
bottles and the sort of yellow-y liquid, not only is it going to add flavor to your chocolate
and it’s not going to be a pleasant flavor, it’s also not going to set. So it’s actually
going to cause your chocolate not to set on your cake pops, your cake pops are going to
fall off the sticks because they’re going to have nothing to help hold them on there.
So definitely make sure you use a shortening. In the US, you’ve got Crisco and you’ve got
Spectrum. In Australia, we use Copha. So Copha is always found in the refrigerated section
and it’s not this white color, it’s more of a clear color but it’s exactly the same thing
and does exactly the same job. There’s no exact measurement here. So I’m going to sort
of show you how I melt it down. I’m going to show you the effect that it has on our
candy melts and also on our chocolate so that you guys can sort of have a look at how I
use it and how I do it, and learn to do it yourselves by eye at home.
So whenever I’m melting chocolates or candy melts, I either use the microwave, and if
I’m going to use a microwave, I always use a glass bowl. You want to use a glass bowl
because it conducts heat better and it allows it more of an even distribution and you only
ever want to microwave your chocolate for 30 seconds at a time, never any more. Don’t
be tempted to put it in for a minute or two minutes or anything like that. A little bit
of heat will help you melt it. Too much heat will change the consistency of it. It will
go thick and chunky. You can bring it down if it thickens up using some of that shortening.
But if it starts to split and actually turn hard, your chocolate’s ruined, once again,
expensive and annoying. So my preferred way to melt is always over
a double boiler. With a double boiler, you’ve got boiling hot water in a saucepan. You can
see there how hot it is. So I always bring that water to the boiler with a stainless
steel bowl or a heat-proof bowl sitting on top of it. I don’t recommend glass, and definitely
not plastic, so stainless steel is your best option. So you want to turn on your burner.
You want to get that water boiling and then you want to turn the burner off.
So what we’re trying to do is we’re trying to create a really nice hot environment without
actually having the direct heat of that boiling water and that boiling hot steam coming up
on to our little candy melts.