PME Cake Candy Buttons
PME Cake Milk Chocolate Candy Buttons 340g
PME Cake milk chocolate pistoles for gourmet cake pops and chocolate drip cakes.
The PME Cake Milk Chocolate Candy Buttons 340g are PME Cake couverture chocolate pistoles, a British cake design brand. Workshop format 340g for gourmet cake pops, drip cakes, and signature dipping.
Unlike colored Candy Buttons, this reference provides an authentic chocolate taste in addition to the aesthetic finish: double impact in tasting.
Signature shade
Milk Chocolate 340g
Dominant pigment: natural cocoa + milk powder
PME Cake milk chocolate pistoles: authentic couverture chocolate providing a gourmet taste as well as aesthetics. Workshop format 340g.
Calculate your number of packs
Required quantity100 g
Packs needed1 pack (340g)
Safety margin included+20 %
Tip: Melt the pistoles in the microwave in 30-second intervals, stirring between each to avoid overheating.
Indicative coverage per project
| Project | Quantity per unit | With 1 pack 340g |
|---|---|---|
| Cake pop coating | ~8 g | about 40 to 45 cake pops |
| Drip cake 18-20 cm | ~80-100 g | 2 to 3 decorated cakes |
| Drip cake 25-28 cm | ~130-150 g | 2 to 3 decorated cakes |
| Coating shortbread biscuits | ~10 g | about 30 to 35 biscuits |
| Dipping strawberries/fruits | ~5 g | about 60 to 70 fruits |
| Full cake pop shell | ~15 g | about 22 cake pops |
Indicative quantities with 20% safety margin included. Use the calculator to customize.
Discover the PME Cake Candy Buttons range
7 PME Cake Candy Buttons references in the catalog. Click on a button to access the sheet.
Signature creative ideas
- Chocolate-hazelnut cake pops: Chocolate coating on praline cake pop for double gourmet intensity.
- Chocolate drip cake: Chocolate drips on vanilla cake with caramelized almonds.
- Dipping dried fruits: Dipping almonds, hazelnuts for homemade mini truffles.
- Thanksgiving cake pops: Chocolate coating with hazelnut filling for autumn celebration.
- Strawberry dipping: Coating fresh strawberries for a gourmet dessert effect.
Features
| Content | 340 g (resealable bag) |
| Brand | PME Cake (United Kingdom), cake design specialist |
| Ingredients | Cocoa + milk + sugar |
| Dominant pigment | natural cocoa + milk powder |
| Usage | Cake pop coating, drip cake, dipping biscuits/fruits |
| Cast iron | Microwave (30 sec at medium power) or gentle bain-marie |
| Gluten-free | Yes |
| Allergens | Contains: milk, soy. May contain traces of: almond, hazelnut, gluten. |
Instructions for use
- Pour the contents into a clean, dry microwave-safe bowl.
- Melt at medium power in 30-second intervals, stirring between each.
- Stop heating as soon as 80% of the pistoles are melted: residual heat will finish the job.
- Stir gently with a spatula to homogenize, without incorporating air.
- Work at a maximum of 30-35 °C to avoid burning the chocolate.
- Coat the cake pop or pour for drip cake within 5-10 minutes after melting.
- Let crystallize 15-20 minutes at room temperature for complete setting.
Storage
| Before opening | Cool room temperature (15-20 °C), away from light |
| After opening | Airtight resealed bag: 6 to 12 months |
| To avoid | Heat above 28 °C, humidity, freezing |
| Decorated cake | Store 2 to 3 days at room temperature, away from humidity |
| Melted leftovers | Pour into a silicone mold, let crystallize, store in an airtight bag for 1 month |
Note: Chocolate melts at 28-30 °C: melt at moderate power in the microwave to avoid burning the cocoa fat.
Frequently Asked Questions
Difference between Chocolate Candy Buttons and Colored Candy Buttons?
PME Cake Milk Chocolate is an authentic couverture chocolate (cocoa + milk + sugar) that delivers a truly rich taste. The colored Candy Buttons are made from sugar and vegetable fat, vanilla-flavored, mainly decorative.
Compatible with which melting methods?
Microwave safe (30-second intervals at medium power) and gentle double boiler (simmering water, not boiling). Avoid direct flame.
Why does chocolate bloom on the surface?
Blooming (efflorescence) is caused by the crystallization of cocoa butter on the surface. This happens if the melting was too hot or if storage is too cold. The taste is not affected.
Can chocolate be colored with food coloring?
Yes, use only a fat-soluble food coloring. Water-soluble colorings cause the chocolate to seize. To color, mix directly into the melted chocolate.
Milk Chocolate Tip?
Chocolate melts at 28-30 °C: melt at moderate power in the microwave to avoid burning the cocoa fat.
To go further
Complete your PME Cake palette with Candy Buttons White Vanilla, Candy Buttons Red, Candy Buttons Green, or browse the Patissland Candy Melts collection.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
