One of the easiest ways to melt chocolate wafers for candy molds is by microwaving them in short intervals, but other methods can be used as well. Here's a detailed guide:
Microwave Method:
This is the fastest and most common method.
- Prepare the Chocolate: Place the chocolate wafers in a microwave-safe bowl.
- Microwave in Intervals: Microwave on high power for 30 seconds.
- Stir: Remove the bowl and stir the chocolate thoroughly. Even if it doesn't look melted, stir! Often, the residual heat will melt the rest.
- Repeat: Continue microwaving in 15-second intervals, stirring well after each interval, until the chocolate is almost completely melted. Be careful not to overheat. Overheating can cause the chocolate to seize or burn.
- Final Stir: Stir the chocolate until it's completely smooth and melted. The residual heat should melt any remaining small pieces.
Double Boiler Method:
This method offers more control and reduces the risk of burning.
- Set Up: Fill a saucepan with about an inch or two of water. Bring the water to a simmer.
- Place Chocolate: Place the chocolate wafers in a heat-safe bowl that fits snugly over the saucepan, ensuring the bottom of the bowl doesn't touch the water.
- Melt: Stir the chocolate occasionally until it's completely melted and smooth.
- Maintain Temperature: Keep the water at a simmer and stir occasionally while you're using the melted chocolate to prevent it from hardening.
Tips for Success:
- Use Quality Chocolate: The quality of the chocolate wafers will impact the final taste and texture.
- Avoid Water: Ensure no water or steam gets into the chocolate, as this can cause it to seize and become grainy.
- Stir Frequently: Stirring helps distribute heat evenly and prevents burning.
- Melt Slowly: Melting chocolate slowly and gently prevents it from overheating.
- Temperature Control: Ensure the chocolate does not overheat. Burnt chocolate is unusable.
- Coloring Chocolate: If adding coloring to your chocolate, make sure it is an oil-based candy coloring. Adding water-based coloring can cause the chocolate to seize.
Using the Melted Chocolate:
Once the chocolate is melted and smooth, carefully pour or spoon it into your candy molds. Gently tap the molds to release any air bubbles. Allow the chocolate to set completely before unmolding. You can speed up the setting process by placing the molds in the refrigerator.
