So while we're waiting for that water to boil, I want to show you another option in place
of vegetable shortening.
And I know this is really popular with cake pop decorators.
These are called paramount crystals and they come in a couple of different brands but they're
designed to do exactly the same thing as shortening.
They come in little sort of like flaked chips so they do distribute a little bit more evenly
and they melt a little bit faster than your spoonful of shortening but I've tried both
and I finally get the same result and the same flavor from either options.
But these ones are about 3 times the price.
So if you're looking at your bottom-line, the shortening is definitely a better option.
It's completely up to you and what's available where you are.
Now that water should be boiling, I'll just check it.
Perfect!
That water is boiling.
So exactly the same again, I want to turn that heat off and I'm going to take the Nestle
Morsels that are my favorite ones to use here and we'll just tip them in.
I'm such a white chocolate fan.
I absolutely love white chocolate.
Alright, the heat's off.
Once again, we're going to stir those little morsels until they're melted.
So you'll see there, you are getting a bit more resistance, and that's more resistance
to melting than what you get out of the Nestle melt and also out of the candy melts.
But I have experimented with these ones and they do melt quite nicely.
If you wanted them to melt a tiny bit faster, if you're a little bit impatient, you could
add a spoonful of shortening and it will speed up the process.
Perfect!
So that white chocolate is melted and you can see there from our consistency, once again
comes straight off the spoon which is exactly what we want.
Now if you're going to color white chocolate, you want to take it off the heat because we
don't want to heat that up any more once it's melted.
But you do want the residual heat from the bowl to actually keep it warm while you're
coloring it.
So don't be tempted to transfer it into your next container, into a glass bowl, into your
dipping container until after it's colored because as soon as you move it into a new
container, it will start to cool down.
Once it starts to cool down, it will start to set around the edges and on those edges
your color won't take.
So I'm going to show you just how to use a powder color today and we're going to go with
some yellow.
I do like the powder colors.
They aren't all that accessible but I think they're pretty cool to see in action.
So you just tip a little bit of your powder in and it depends on how vibrant you want
your color.
And always using that towel just so that you don't burn yourself, you can see there your
nice little smattering of powder color on top.
It's as simple as stirring it through.
With the powder colors, you do want to make sure that you do give it a really really good
stir because sometimes little tiny tiny chunks of them stay in there undispersed if you haven't
stirred them all the way through.
You might be able to see there.
I've already got some of that white chocolate starting to harden around the edges of the
bowl.
That happens, just pop it back on the heat and continue to stir.
Some of the advantages of coloring your own white chocolate apart from the taste if your
white chocolate fan, but the advantages mean that you can actually choose your colors a
little bit better.
So if you wanted to match a chocolate to a fondant color or really be a little bit picky
about the shades and you can't find the shade in a candy melt, then coloring white chocolate
is for you.
I will mention, when it comes to colors of candy melts like dark green, red and black,
I always buy them pre-colored so I either use the Wilton or the Merckens but I never
try to color colors that are that dark myself.
I find I never get the richness of color.
So I want a lighter green, I'll color that myself but if I want that really dark forest
green, I'm going to buy that in a pre-packaged, pre-colored melt just because you need too
much food coloring and you will change the consistency of your chocolate if you try to
attempt that dark of a color on your own.
Perfect!
So all of that color is mixed through and what we have there is some beautiful, fluid,
lovely, yellow, melted, white chocolate, perfect consistency for dipping your cake pops.
Now if you were to use your candy colors, your Americolor colors, or even your color
paste, you will just be adding in just a drop at a time, stirring it through until you get
the color that you like.
I hope that this has shed some light on the cake pop chocolate coating consistency concerns
of a lot of you guys out there.
This has been one of my most requested videos so I really wanted to make something that
will hopefully explain away all of the issues that you guys are having with thick candy
melts and chunky candy melts, and with thinning them out and really bringing your cake pops
to the next level.
I hope you've enjoyed this video and as always, thanks for tuning in to My Cupcake Addiction.