Candy Melts for cake pops and coating
Colored wafers ready to melt for cake pops, coating, molding and drip cakes, easy to use without tempering.
What are candy melts and how are they used?
Sugar and colored vegetable fat-based wafers that melt and set on their own, without tempering. They’re used for cake pops, coating biscuits and fruit, molding and drips, in white, bright colors and pastels.
Melting them properly
Melt gently in a double boiler or 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 do you thin them?
A little vegetable fat or a dedicated thinning agent, never water.
Is it chocolate?
No, they’re made with sugar and colored vegetable fat.
Can they be colored?
Yes, but only with oil-based food coloring.
