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!
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