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How Do You Melt Compound Coatings?

“What temperature should the A’Peels chocolate be heated to? Which melting pot is best to use to melt the A’Peels? I’ve been using a crock pot but can’t get a consistent look to my dipped chocolate.”

-Jahna

Jahna,

Let’s start with the crock pot: We suggest that you do not use a crock pot to melt chocolate. The problem with melting chocolate in a crock pot is that it gets too hot.

The A’Peels should be melted to 120-125 degrees F, until it is smooth and all of the lumps are gone. Then you can let the chocolate cool, but you need to keep it between 110 degrees F – 125 degrees F while working. If it cools below that, reheat to 120-125 degrees F and dip again.

Other compound chocolates (Snaps, Buttons, and Icecaps) simply need to be melted to 110 degrees F. You’ll know when it has reached this temperature, because the chocolate will all be melted.

Take care not to overheat your chocolate. It can quickly burn.

We recommend using a microwave and a plastic or silicone bowl to melt chocolate. Melt it on half power and only for 20 second intervals at a time, stopping and stirring the chocolate in between until is smooth and at the right temperature. The last time you melt it, you should probably only melt it for 10 seconds so that it won’t burn.

So it’s like this (give or take a few steps depending on your own microwave):

  • Melt for 20 seconds, take it out and stir.
  • Melt for 20 seconds, take it out and stir.
  • Melt for 20 seconds, take it out and stir.
  • Melt for 20 seconds, take it out and stir.
  • LAST TIME: Melt for 10 seconds, take it out and stir.

Do you use a candy thermometer? We have several to choose from, and wouldn’t melt chocolate without one. The Infrared ones are a favorite of ours. They are a little pricy, but make measuring temperatures for candy making a breeze!

Let us know if you have any other questions! We are happy to help!

-The Orson H. Gygi Team

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21 Comments

  • Reply
    Jahna Colby
    November 11, 2011 at 6:14 pm

    I just purchased the Revolation 1 from GYGI. After reading the instructions maybe this isn’t the best item for melting the Apeels. I make alot of candy at Christmas for gifts and wanted something that would make my peanut butter balls and chocolate clouds shiney. Should I return this and stick with the double boiler as suggested by you?

    • Reply
      admin
      November 14, 2011 at 1:00 pm

      Hi Jahna,

      Basically, there are two types of chocolate: compound & couverture.

      Compound (like the A’Peels) has a palm kernel oil base and coco powder in it. Therefore, it is not real chocolate. It does not need to be tempered because it’s not real. It can just be melted down. It doesn’t taste the best, but is the easiest to work with.

      Couverture chocolate has a cocoa butter base and has chocolate liquor in it. It is real chocolate. Because of the cocoa butter content, it cannot just be melted down. It needs to be tempered. This is where the Rev 1 Tempering Machine comes in. It makes tempering easy. Once it has been tempered correctly, it will harden around what you have dipped, leave a nice glossy shine, snap when it is bitten, but melt in your mouth. It’s the most delicious chocolate.

      So the choice is yours. If you prefer using A’Peels, then you are more than welcome to return the machine. But if you’d like, we can send you out a sample of some real chocolate and then you can decide which you’d rather use.

      Here’s a helpful hint: Use compound for less stress, and couverture to impress.

      Please call me if you have any questions. I’m more than happy to help!

      -Cait

  • Reply
    Jahna Colby
    November 14, 2011 at 1:37 pm

    Thank you for the information!

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