Coating chocolate or "summer coating" is made from cocoa with vegetable shortening as the fat. This makes it easy to handle and melt with no tempering necessary. To melt, choose these two methods:
1.) Double Boiler Method: Heat the bottom of your double boiler with the recommended amount of water on the stove till it simmers. Remove from the heat and insert the top portion of the double boiler over the steamy water. Place your coating chocolate in the pan and stir until melted. DO NOT melt the chocolate on the stove. If it becomes overheated, it will thicken. To thin it down, remove it from any heat source and add a small amount of solid shortening (like Crisco), allow the heat of the chocolate to melt the shortening.
2.) Microwave Method: Place the coating chocolate in a plastic microwave-safe bowl and heat in the microwave at 50% power for one minute. Remove and stir. Continue heating at 50% power for 30 second intervals and stirring until it is melted. The coating chocolate will hold it's shape in the microwave until you stir it, so you can't judge if it is melted by looking through the window. Chocolate will burn very quickly in the microwave, so it's best to take your time and check it often.
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The Bakers Kitchen
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