There are a number of methods which you can use to melt chocolate wafers/candy melts succesfully. The oldest is probably the Double boiler method. Step One: Obtain a suitably sized glass/metal bowl, to hold your melting wafers. Step2: Obtain a second, larger metal/glass bowl, that will comfortably hold the first bowl..leaving room for some water to be added. Step3: Place the larger pot, plus a good amount (but not too much) water on the stove, add the second smaller pot, and bring the water in the larger pot to a boil/then simmer Continuously stirring the melting wafers, as they melt. Once the water is boiling,remove the heat source completely (recommended), to reduce heat to a bare minimum. If the melting wafers are left on a constant heat, they can thicken rapidly…..especially the colors. Avoid this by either reducing the heat source, or, alternatively, keep some of the 'cold' melting wafers available, and, as the melted wafers/chocolate begins to thicken, add the cold wafers to the mix….this will lower the temperature, much like 'tempering' pure chocolate, and keep the wafers in a 'moldable' state much longer.
Microwave is a much more modern, and perfectly safe way to melt your wafers Step1: Obtain a suitably sized plastic/microwave safe plastic bowl, to melt your wafers. (Glass/Pyrex can also be used…..one thing to remember, Glass/pyrex often gets heated more than the wafers themselves….effectively, the wafers touching the sides/bottom of the glass container, are being heated twice as quickly….if you use this kind of container…make sure you stir the melting wafers twice/three times as often!) Step2: Place your microwave on either half power or defrost setting….if you do not, you may burn your wafers! Step3: Melt wafers for 20 seconds…..remove bowl, stir……replace-repeat in 15 second intervals, twice more, stirring each time…..If you need an extra burst of 15 seconds, this is fine. 60 second maximum should be all the time needed. ( these directions are for approx 1 pound……adjust accordingly for more/less..try not to melt less than 1/2 pound, if possible) The only slight difference is, if melting colored wafers, reduce overall method time to 15 second bursts…..colors tend to melt a little thickly, and will, if overheated, thicken up more quickly
Each method has it's pros and cons. Double boiler: Main drawback…..if steam/moisture escapes and enters the melting bowl, your wafers may be ruined…..water+ melting wafers often = disaster! Pros, easier to melt/keep constant larger batches…..be careful though, melting wafers, especially the colors do NOT like to be kept on a 'constant' heat! Microwave: Main drawback, too much heat/too fast you can burn your wafers! Pros, fast, easy to melt smaller batches.
Whichever you choose, if you are constantly struggling with too thick melted wafers ,(especially colors) we have the solution! Paramount crystals Designed to thin chocolate melting wafers…..especially handy for those using wafers in your Chocolate Fountain…..for which they are highly recommended!!