Helpful Hints for Chocolate

Chocolate Melting Help
The hot summer and humid spring and fall are probably the worst times to work with chocolate here in Kansas.
So for 10 months of the year you will have to be ready for problems with the chocolate and how to deal with them.

Usually the microwave is a great way to melt chocolate in a microwave-safe bowl. I recommend pyrex, ceramic or any microwave safe dish so the bowl won't get hot and burn the chocolate.
Just microwave a cup at a time on high for 1 minute then stir and zap another 30 sec at a time, stirring alot until smooth and melted.

If you are having trouble getting the chocolate to thin down this could be humidity. Chocolate does not melt thin enough to dip or drizzle. You will need to thin for using this way. Paramount crystals are excellent for this.

For easy melting in humid weather melt your chocolate in the oven, the dry heat will melt and evaporate the moisture in the chocolate. This is a great way to melt large amounts of chocolate without burning it.
Turn the oven on warm or 150 degrees for 15 minutes,then turn off the oven. Place the chocolate in a glass bowl and place in oven. Leave for 8-10 min and then stir.
Place back in for longer melting if necessary and turn oven back on if necessary-just don't forget to turn off again before putting in the chocolate.

If the chocolate is still too thick for your purposes, add paramount crystals to the chocolate a pinch at a time.
Paramount crystals are a lecithin flake, not wax. Lecithin is the emulsifier used in chocolate.
It will thin down all chocolate and still be able to set up for molding, dipping and drizzling. And it makes chocolate creamy and shiny.

Paramount crystals are really needed when you are working with colored white chocolate.
The dyes make the chocolate thicker than the milk, dark and white chocolates. So using paramount crystals for colors are really important.
We do sell paramount crystals at Bakers Rack. They are inexpensive and last forever.

I do not recommend the double boiler method for melting because the moisture from the steam can condense back into the chocolate making it very thick and difficult to work with.

Never place chocolate on a pan on the stove top on direct heat. This will burn the chocolate right away.

If you want to dye your own white chocolate, make sure you use powder or oil-base candy colors. The usual pastes and gels for frosting cannot be used in the chocolate because the water in them can cause the chocolate to seize up.
We also carry these dyes.

If you are molding candies and suckers with chocolate you need to put the trays in the freezer to set them up and get them out easily. Usually for only 5 to min for most things.
But never store chocolate in the freezer or refrigerator. The moisture will ruin the chocolate causing it to become white, sticky or blotchy.

Best to make them week or two before you need them and store at room temp layered in a tupperware or cake box with parchment paper.

Never add alcohol such as amaretto or your chocolate. Use strong oil-based flavors instead. We do carry these as well.
Do not add milk,water or vegetable oil to your chocolate to thin. Only cocoa butter (great for fountains) or paramount crystals.

Good Luck and have Fun!!