Just the other day, I had a go at making 'cake pops' and I've used Pams white 'compound' chocolate buttons to melt down and to cover these cake pops.I made sure to get the 'vegetable fat based' chocolate (instead of the cocoa butter).The only thing I've had difficulty with this chocolate (had tried the other choclate as well) is when I get to coat the cake pops, the chocolate was too thick to work with.Is there a way to make the chocolate more 'liquidy' for it to 'smooth' over nicely!
cookessentials,
Mar 26, 12:22pm
Sounds like you need to learn to temper your chocolate which will give you a lovely smooth. glossy finish to your chocolate
If your white chocolate is not made from cocoa butter though, tempering won't help, I think.
jobb,
Mar 26, 2:34pm
if you add a tablespoon of oil to the choc when melting it will give a shine and help with the consistency.How are you melting the choc!microwave or in a bowl over a pot of boiled (not boiling!) water.
firecentaurr,
Mar 27, 9:26am
I've used one of those electric chocolate melters (Fantastic appliance, no issue) which is a bit small for my liking but does the job well. I've used the Pam's chocolate melts (making sure one of the ingredients is vegetable fat, not cocoa butter).Had no issue when displaying Cake Pops on the day (fairly warmish inside too), none melted or drooped off lol.They just didn't look like lovely round, smooth looking balls but crude looking tulips on sticks. There's definitely room for some improvement lol ;-) I did mention to my friend that I really need to 'master' the chocolate.
The same chocolate (thick-wise) was fantastic for doing chocolate filigrees but hard to work with when dipping cake pops nicely.
firecentaurr,
Mar 27, 9:31am
No, not boiling water :)I am aware of the danger of water to chocolate.do you mind if I ask what sort of oil!
Someone said to use 'copha' but I find that stuff too expensive and I'm guessing that if I do get one, I'll probably use it a bit at a time but how long will the rest of it last in storage (and how do one ensure longer storage without it going off!).I'm not really familiar with copha anyway.
I do have canola oil.would that work!
firecentaurr,
Mar 27, 9:46am
Had no problem with the type of chocolate because I've made sure to grab the ones that have vegetable fat, not cocoa butter. I'm sure its the cocoa butter ones that needs tempering.
The chocolate I've used was good, also fantastic for doing chocolate filigrees.They've kept their shapes despite warm temperature ont he day of the party.
When it comes to dipping cake pops, it was too thick to dip and to pour off smoothly in a fluid manner.Instead of the pops looking nice and smooth while setting.they look crudely made. So somehow I need to make the chocolate less thicker (a bit more runny) in order to dip the pops with ease (without losing my balls to the chocolate in the pot which is similar to losing a gumboot to mud lol) or having my cake pops looking like crude looking tulips.
mantra: practice made perfect, with children handy to eat all ugly looking chocolate 'messes' lol ;-)
cookessentials,
Mar 27, 10:05am
Do you have a dipping swirl!
horizons_,
Mar 27, 10:23am
Don't add oil. Add a wee nut of Kremelta. star small and add more if needed. Does not require much.
nauru,
Mar 27, 5:09pm
I add a little oil and it works well.I use rice branoil all the time but canola will do the same job
marblicious,
Mar 27, 5:24pm
Yep, any type of vegetable oil will do.
jobb,
Mar 27, 6:50pm
i use canola oil
tjma,
Mar 28, 5:51am
If it is just compound you can melt it slowly in the microwave just be careful it dosen't burn.Only chocolate needs temperating not compound.
lilyfield,
Mar 28, 6:06am
copha or kremelta will last foreever--almost
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