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Old 01-24-2013, 09:40 PM   #11
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Marshmallow pops

I experimented a bit with dipping marshmallows into melted chocolate (Baker's Semi-Sweet Baking Chocolate Squares) versus brown candy melts. I found that the candy melt surface looked nicer than the chocolate. The chocolate coating looked more uneven and had a non-shiny finish whereas the candy melt looked shiny and smooth. Also, the candy melt coating look nicer longer than the chocolate. I like the idea of using chocolate though because of the flavor so it's probably worth exploring this alternative more.

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Old 01-25-2013, 06:25 AM   #12
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Best cake pops I ever had were called " Elvis Pops". A banana cake covered with a Peanut Butter coating. The outer coating appeared to be peanut butter chips melted with white chocolate, and held together beautifully.
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Old 01-23-2014, 03:21 AM   #13
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Hey there,
Ive never used just melted chocolate to coat my cake pops, only Wilton Melts, my only problem is that the melts get very thick and makes it impossible to coat the cake pops with out making a gigantic mess!

Everyone says to use those paramount crystals, i tried and nothing changed? not sure if maybe i didnt use enough or if i was meant to add it before the candies melted? so confusing!!

Then ive seen people suggest to use Crisco all vegetable shortening but in Australia you cant find that anywhere? does anyone else know of something i can use to thin the melts out??

please help!!
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Old 01-23-2014, 07:58 AM   #14
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Ok, I've worked with both and I found that the chocolate worked just fine. Use good quality 70% minimum dark and/or the best white you can find. You need to work fairly quickly, keeping the chocolate flowing and if you use a teaspoon then dribble a bit onto the join of stick and cake, if you see what I mean to 'seal ' it. I will try to show the photos of my efforts. The big cake was for our big party back in the summer which I posted at the time and the little ones were for Christmas. These were the ones I used chocolate on.
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Old 01-23-2014, 09:37 AM   #15
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Quote:
Originally Posted by Karolina View Post
Hey there,
Ive never used just melted chocolate to coat my cake pops, only Wilton Melts, my only problem is that the melts get very thick and makes it impossible to coat the cake pops with out making a gigantic mess!

Everyone says to use those paramount crystals, i tried and nothing changed? not sure if maybe i didnt use enough or if i was meant to add it before the candies melted? so confusing!!

Then ive seen people suggest to use Crisco all vegetable shortening but in Australia you cant find that anywhere? does anyone else know of something i can use to thin the melts out??

please help!!
Wilton are known to be bad, too thick even when melted. If you have a brand called Merckens those are the best. We also have a brand called Make 'n Mold that are very very similar to Merckens.

You could always go the real chocolate route, but you'll have to temper it, or it will start looking all cloudy and gray (cocoa butter separating) in no time.
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Old 01-24-2014, 03:16 AM   #16
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Quote:
Originally Posted by bakechef View Post
Wilton are known to be bad, too thick even when melted. If you have a brand called Merckens those are the best. We also have a brand called Make 'n Mold that are very very similar to Merckens.

You could always go the real chocolate route, but you'll have to temper it, or it will start looking all cloudy and gray (cocoa butter separating) in no time.

Thankyou for the advice, ill see if i can get my hands on merckons if not some make 'n mold!!
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