Classic Cake Decorations
12530 Valley View St.
Garden Grove, CA 92845
Red & Green Peppermint, White Peppermint, Boysenberry, Espresso, Heath, Lemon, Key Lime, & Tangerine.
1/2 lb. Crunch
2 lbs. Chocolate
Melt one pound chocolate, stir in 1/2 bag of crunch, pour onto cookie sheet lined with parchment paper or wax paper. Chill for 10 minutes. Break into bite size pieces. Repeat the above for second batch. ( Full batch may be made at one time, but you'll need two cookie sheets.)
Red & Green Peppermint in White Chocolate
White Peppermint in Dark Chocolate
Boysenberry in White Chocolate or Dark Chocolate
Boysenberry in Peanut Butter Chocolate (Peanut Butter & Jelly)
Espresso in Butterscotch
Heath in Milk Chocolate
Lemon in White Chocolate
Tangerine in Dark Chocolate or White Chocolate
Melting Instructions for Chocolate
Place up to one pound of candy melts in glass dish (4-cup Pyrex measuring cup is ideal).
Microwave on high for 30 seconds - STOP & STIR. Candy will barely be melted but must be stirred
to prevent burning. Microwave on high a second time for 30 seconds - STOP & STIR.
Now microwave at 10 second intervals stirring after each 10 seconds until smooth.
Double Boiler Method
Fill the bottom of a double boiler with water & bring to a boil. Remove from the heat source
and place on a cool surface. Put candy melts in the top portion of double boiler & place on top of hot water.
Stir until smooth and free of lumps. The heat of the hot water is enough to melt the candy.
You donít want to cook the candy melts !!
NOTE: If melts are too thick they may be thinned with PARAMOUNT FLAKES.
DO-NOT GET ANY WATER OR MOISTURE IN YOUR CHOCOLATE. YOUR MELTS WILL BE RUINED !
Chocolate has about a 3 month shelf life before losing its melting ability. Chocolate should be stored in a cool dry place - NOT IN THE REFRIGERATOR.
Extras may be frozen by placing in Ziploc Bag & then wrapped in foil. Allow frozen chocolate to come back to room temperature before unwrapping and melting. Chocolate may be frozen up to one year.