Candy Melts for cake pops and coating
Colored discs ready to melt for cake pops, coating, molding, and drip cakes, easy to use without tempering.
What are candy melts and what are they used for?
Colored discs made with sugar and colored vegetable fat that melt and crystallize on their own, without tempering. They are used for cake pops, coating cookies and fruit, molding, and drips, in white, bright, and pastel colors.
How to melt them properly
Melt gently in a double boiler or in the microwave in 20–30-second intervals, stirring, without exceeding 40–45°C and without letting a drop of water get in. If the mixture is too thick, thin it with a little vegetable fat or a dedicated thinning agent, never with water.
Frequently asked questions
Do they need to be tempered?
No, they harden on their own with a beautiful finish.
How can they be thinned?
A little vegetable fat or a dedicated thinning agent, never water.
Is it chocolate?
No, they are made with sugar and colored vegetable fat.
Can they be colored?
Yes, with an oil-soluble food coloring only.
