Here’s a secret: my secrets aren’t really secrets. Methods that I share are the methods that have worked for me, they’re far from unusual. Give it a try, it just might work for you too! I’ll be posting a couple of “secrets” randomly over the next few weeks.
Why start with #6? Well, why not? It worked for George Lucas, right?! This is actually my way of encouraging you to come back and read a bit more about my cake pop making in the near future, lol.
Silicone. Silicone bowls are amazing for melting chocolate. They melt evenly and unbelievably quickly! I’ve shared this info with other top-notch cake pop makers and they’ve since converted. I’m telling you, these babies will change your life! I purchased all of my 1-cup bowls, pictured above, at Target, but they’ve since discontinued them. You can find them on Amazon here. They look a bit different from the photo above but they are from the same manufacturer, iSi Basics. The bowls are sold in sets of three, with three lids.
Paramount crystals. This is the secret to thinning out candy melts to the texture that works best for you. Just make sure you stir and incorporate the paramount crystals completely into your candy melts. Otherwise you’ll get streaks.
Paramount crystals is also the secret to repairing bloomed candy melts– most of the time. When you notice your candy melts having that white-ish coating on them, that is called “bloom”. It happens when the fat content starts to separate. The white stuff is the fats from the candy melts. It tends to happen when temperatures shift. You’ll notice that if you melt these bloomed melts, sometimes they’ll be lumpy and bumpy. Add some paramount crystals and it’ll slowly bring them to that smooth state. You’ll probably have to smash the lumps and bumps against the side of the bowl with your spoon a bit, but the paramount crystals will definitely aid in getting it all smooth again.
Hope this will help you in you cake pop-making journies! Check back for more tips and tricks!