Confectionary Coating: The Amateur’s Alternative to Chocolate
Posted by Karen Hartin on April 7th, 2007
If you've read my previous article about tempering pure chocolate, you may be a bit overwhelmed. Trust me, I understand. As an amateur candy-maker, I was as well. That's why I use another product when dipping my centers for home-made chocolates.
That product is confectionary coating. Made by chocolate manufacturers, it is the perfect alternative to pure chocolate, and much easier to work with.
Basically, confectionary coating is produced much like pure chocolate. However, the fat comes from vegetable fats, not from cocoa butter or dairy fats as is the case with chocolate.
Using vegetable fats gives confectionary coating a higher melting temperature than pure chocolate, which means that it can be used in warmer weather than chocolate.
That doesn't mean that it can be used on hot and humid days, but I have no problems using this product with kitchen temperatures in the mid to high 70's F.
I do however, watch humidity. Attempting to dip on humid days can cause "sugar bloom", which is when the humidity draws the sugar to the surface, causing white streaks on your candy. That is not pretty! (The candy still tastes good, so don't throw it away if this happens!)
Here is the main advantage of this product. No tempering!
Confectionary coatings need only be melted and used. Although it can be micro waved without significant problems, there is always the possibility of over-heating, causing the dreaded "sugar bloom" again.
When using confectionary coating, I've found it best to either use a double-boiler, on low-to medium heat, or to use a pot made specifically for this product.
The one I use is Wilton's Chocolate Pro™ Electric Melting Pot.
I only recently purchased this tool, and rely on it so much now that I've purchased a 2nd as a backup.
I'll probably never microwave coating again.
Taste-wise, I have no complaints with confectionary coating, although I'm sure the chocolate connoisseur would be able to tell the difference.
Try it yourself next time you make centers. See what you think!
Associated News Items
Gathering Place benefit? It's in the handbag (Denver Post)
Was it planned, or just a happy coincidence? Either way, having designer handbags as prizes at a benefit attended by women who open their wallets for The Gathering Place was a cool idea if ever there was one. ...more
Cameco, Eastern Platinum, Suncor, Nova: Canadian Equity Preview (Bloomberg.com)
Sept. 19 (Bloomberg) -- The following is a list of companies whose shares may have unusual price changes in Canadian markets today. This preview includes news that broke after markets closed yesterday. Symbols are in parentheses after company names and prices are from the last close. ...more
Two businesses expanding at Gateway (The Telegraph)
EDWARDSVILLE — More than 100 people soon will be making high-voltage switches and decorating chocolates in Edwardsville, thanks to expansions at Gateway Commerce Center. ...more
Kate's love for chocolates (The Times of India)
Kate Beckinsale has English chocolates flown across to the US. ...more
Amul in pact to source natural vanilla from Kerala (Indian Express Finance via Yahoo! India News)
Amul chocolates and health drinks will soon feature natural vanilla made in Kerala by the Vanilco Company, Vanilco managing director Paul Jose told FE. Gujarat Cooperative Milk Marketing Federation (Amul) has entered into a procurement contract with Vanilco to source 0.5 tonne of natural vanilla per month, he said. Amul has an earlier contract with Vanilco for sourcing vanilla for ...more
