Melting Chocolates?

[VictoriAnne Sweets]

What is the best way to melt them? I bought Merckens wafers in different colours so I could just play around with a few, but did not have much luck.

Tried the microwave--nope, burnt 'em. Tried small bowls in a pan of hot water--nope, only melted a little, left big chunks.

I remember (at least, I think I do!) my mom melting different colours and "painting" her molds before back-filling with the main white or chocolate.

I am hoping to "paint" some wizard hat molds for my daughter's birthday party, but have not been happy with the results yet.

Can anyone help?

Thanks!

Jodi

[chocolateandpeanutbutter]

I usually use the microwave to melt my chocolate (usually Merkens) but at about 70% to help prevent scorching. You can add a little crisco to help thin the chocolate down and this will help you "paint" your molds. White chocolate is much more tempermental to melt than milk or dark chocolate. Any speck of water or condensation will cause your chocolate to "sieze" so make sure your bowls and utensils and molds are absolutely dry.

I use small dishes to melt the different colours, then I put them on top of a dishtowel-covered heating pad, on low setting, to keep them melted while I'm working. I also have the Wilton Chocolate Pro melting pot for larger amounts - it's nice because it has a setting for melting and one for holding.

Once you play around a bit, I bet you'll have better luck. The Merkens wafers taste much better than the Nielsons or the Wilton ones, so you picked the best ones! Keep trying, and good luck!