Classic Cake Decorations

12530 Valley View St.
Garden Grove, CA 92845
(714) 894-1100
www.ClassicCakeDecorations.com


Melting Instructions for Chocolate


Microwave Method
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 don't 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 !


Storing Chocolate
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.

Alternative Method
Warming Tray
Heating Pad
Electric Skillet/Griddle
Warmer on Automatic Coffee Maker


Place melts in any type of utensil such as glass bowl, foil pan or metal dish - Use with above.

When doing a lot of detail work (Chocolate Painting) try using a mini muffin pan to melt small Amounts of several different colors.