Can this product be used to flavor melted chocolate, or will the water in it cause the chocolate to seize? Does emulsion of H2O w/PGlycl prevent this?
846356
Yes, you should be able to use this in melted chocolate. I'm not sure about the chemistry behind it, but it shouldn't seize. I use my emulsions in a mixture of 1/2 cup cacao powder, 1/2 cup coconut oil, 3 T. pure maple syrup and 1 tsp. emulsion of choice. I stir with a whisk until well blended, pour into chocolate molds, chill 30 minutes and it's perfect. Good Luck!!
232175
Some people mix it with jojoba oil. I haven't got that to work for me yet but it did get soft enough to cut so I chop it up and melt chunks it in my hands. I must admit its a not great to use. But if you want to smell like chocolate this is the way to go. I wouldn't give it a low rating because it is what it is.
582286
I do not have this item, but the propylene glycol also has a sweet flavor. It is an FDA approved food additive, but still not something I want to have if possible.
1959399
I bought three pounds for a party of 15 people; And we had some chocolate left, but not too much; I would suggest that you warm up the fountain at least 30 minutes before.. it needs to be really warm, as well as the chocolate, though the chocolate shouldn't be that warm, but liquid-- so as to have the chocolate moving through the fountain for a longer time. And I wouldn't use oil as the recepie says, I would use cream, or half-half. Good luck!
2168401
Yes, this works great for truffles. Sometimes (I think when they get too clean) the chocolate will stick a bit. You can just lightly oil them occasionally and that will keep them from sticking.
1394268
not sure what you mean.... melted caramels inside the mold or caramel inside chocolate? I haven't tried anything caramel and don't know how it dries in comparison to chocolate. I pour hot melted chocolate into the molds and as they cool, they become harder. When they are hardened through to the touch (When I am making alot, I sometimes stick them in the freezer for a brief time period to speed this process up) Once hardened, they pop right out of the molds. There is minimal cleanup involved!
1346774
I only use it for cupcake Batter, but Im sure if the filling isn't too hot, it should be fine. There is a rubber ring around the opening at the bottom, so if it's too hot it might melt it. But there's only one way to find out for sure. : )
517123
I have not tried it with chocolate. But, It should be no problem. The right temperature range would be the most important aspect. You would not want it to cool or the chocolate will start to set in the funnel.I bought this, primarly to use with isomalt. But, with my production schedule, have not got to use it yet.
304364
I don't recall ever using hot water. I haven't bought them in awhile, so I'm not quite sure. Maybe to melt the chocolate easier???
2084788
Haven't tried it, but don't see why it wouldn't work. If the pan is well greased, and the chocolate is allowed enough time to harden, seems to me as if it would work. Sure will take a lot of chocolate, though!
1205888
I've used it for cheese, I just made sure my flame was on a lower setting so the cheese didn't burn. I'm sure chocolate would work too so long as you don't let it get too hot.
420295
Maybe the chocolate that your using is too dense try to make it a little more liquid
636626
not 100% sure, id think so. maybe not boiling hot. but coffee/hot chocolate/tea id think should be fine... I bought some for my wedding, plan on doing hot chocolate on a stick. so I sure hope it doesn't brake on anyone.
2229723
While I have not tried chocolate myself yet, from looking at the manual- and from the variety of temp controls- I am quite sure it can melt the chocolate itself. Probably in cream or something as a sort of temperature buffer.
1811164
Hi, Karen! This is the first time I've bought this product, I've been keeping the parading well wrapped and in a Zip lock bag. So far, I had no issues. As for the paraffin I melted for my hands, I have used it 3 times already. Use your common sense here...keep the lid on when not using it and in a cool place . You will know when to replace it, especially if you are the only using it. Hope this was helpful!
203260
It shouldn't be thin like water, you may try stirring some as a bit of a syrupy consistency is what has been the norm for each jar we've ordered. Glad you like the chocolate, we switched to w/o flavor, it just goes down easier for us.
2210966
It gets warm, but not hot. It would keep the more liquidy form of caramel warm enough to dunk, but if your speaking in terms of caramel candy..no way. It takes over an hour to melt chocolate as it is. It also says up to 72 minutes right in the manual so they have no shame in the products inability to work right from start. It's better to use for keeping things warm (pre-melted candies).