Getting Started


We offer three brands of melting chocolate wafers, Merckens, Peters and Guittard. Merckens coating compounds (as they are sometimes called) are sold in the following flavors: vanilla (white), milk (cocoa-lite), semi-sweet (cocoa-dark), butterscotch, and peanut butter, as well as a variety of colors such as red, orange, yellow, green - in two shades, two shades of blue, pink, and purple. All these colors are vanilla flavored.  Peters Chocolate offers flavors in milk chocolate (Westchester), dark or semi-sweet (Eastchester) and white (Vanilla) wafers. Guittard Chocolate gives us choices of milk, white and dark chocolate as well as colored, flavored chocolate.

When handling chocolate 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.

* If you want to change the flavor of your chocolate, you should ONLY use LorAnn Oils concentrated flavors. Extracts will seize your 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, as well as age, 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 (though a litte more thick) & mold beautifully.)

* If your chocolate becomes thick due to overheating, repeated heating, age, or a slight amount of water has gotten into the chocolate, use PARAMOUNT CRYSTALS to reconstitute or thin your chocolate. Simply melt Paramount Crystals in your chocolate, a pinch-ful at a time, while stirring. Continue until the desired consistency is achieved.


Melting wafers in a microwave

1. Place wafers in a microwave-safe bowl.

2. Microwave on half-power or medium setting for about 30 seconds.

3. Stir wafers (the wafers will not change their shape when melting unless they are 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, not boiling water to keep the chocolate warm until it is used up.


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.


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 each cavity 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. 


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 lollies, fill cavity then place the sucker stick into the designated stick area (stick should come up about half-way into the piece of candy) 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 candy brush. Add filling in each cavity. Spoon a small amount of chocolate around the edge 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. Place mold in freezer until chocolate hardens. Follow step 2 below.


Chilling the chocolate

1. Set the chocolate filled mold on a shelf in the freezer for 5 minutes or more, depending on the depth of the cavities. Candy is ready to unmold when the bottom side of the chocolate feels cold to the touch.

2. Remove mold from freezer, invert mold and tap gently on table or counter, preferably onto a dish towel, to cushion the "fall". 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.)