sugar, vegetable oil (palm kernel, hydrogenated palm kernel and cottonseed oils), skim milk powder, milk, glyceryl lacto esters of fatty acids, soy lecithin, artificial colour, salt and artificial flavour
double boiler method:
heat water in bottom of the double boiler; remove from heat before water begins to boil. you should be able to touch the water without burning your hand. place the top pot (or bowl), with a small amount of wafers, on top of the pot with the hot water. the water should not come into direct contact with the wafers. stir until melted. continue adding wafers until the desired amount is melted. due to the high milk ingredient content do not heat melted wafers above 135°f.
for 1lb of wafers, place wafers in a microwave safe bowl and microwave on med/high for 15 - 30 seconds. stir. continue in 15 - 30 second intervals until all the wafers are fully melted. when melted in the microwave the wafers will retain their shape until they are stirred.
things to remember:
wafers are oil based, so never let them come in direct contact with water. if you are adding flavours, they must be oil based. most extracts are water-based. cool melted wafers slowly until you reach a suggested working temperature of 90 - 92°f (adjust to your conditions). if the coatings are too thick within this range, add a small amount of lecithin until they become the right consistency.
contains milk and soy. made in a gluten free facility.
chocolate should be warmed to 115 - 120f with indirect heat, continuous agitation, and under controlled conditions. this is necessary to ensure all fat crystals are completely melted. not completely melting the chocolate can result in tempering issues. it is critical not to overheat chocolate. burning of the sugar may occur, creating off flavours and thickening of the product.
after complete melting, the chocolate must be cooled to the proper seeding temperature. the seeding temperature is 84 - 86f for dark chocolate and 82-84f for milk chocolate. to complete tempering, dark chocolate must be warmed to 88-90f, milk chocolate warmed to 86-88f. temperatures are approximate and can vary based on formulation. exacted tempering parameters will depend on the type of tempering.
store wafers in a cool, dry and odourless environment. do not place wafers in the refrigerator or freezer because condensation will develop when they are removed. this will add water to the wafers and they will become thick when melted.
Point of Interest:
molding wafers are a favourite of home candymakers. their low melting temperature makes them easy to handle, so you can easily create delicious, homemade candies with professional-looking results. these molding wafers are specially formulated using cocoa powder and vegetable oil instead of chocolate liquor and cocoa butter, which allows them to melt easily and to be used without tempering or adding other ingredients. the versatility of these coatings makes them an easy and economical alternative for dipping, garnishing, molding and baking. they’re delicious too!
molding wafers are available in a variety of colours. simply mix and match the colours you need. white and coloured wafers are vanilla in flavour. the light molding wafer has a rich cocoa flavour and the dark molding wafer has a semi sweet cocoa flavour.