Cool melted coating to 92–98 degrees F.
The molds should be at room temperature and free from moisture. Pour melted coating into molds. Tap molds on table several times to remove air bubbles. After depositing, place molds in a cooling tun- nel at 45–55 degrees F or in a refrigerator until set. Mold will release when turned over and tapped. If not, return to cooling tunnel or refrigerator for a few more minutes. Remember, larger molds will take longer.
How to Paint, Decorate, and add Flavors
Using a paint brush and painting directly into the mold, choose the wafer color of your choice. Let each color dry before add- ing a new color so they do not run together. Let dry completely, then fill mold with coating.
When decorating, place coating in a pastry bag or plastic squeeze bottle with a fine tip. If coating gets too thick, reheat in a water bath or microwave. To clean, let dry and scrape out of bottle or bag. You can re-melt and use again. Only oil-based flavorings can be used with coating wafers. A water-base flavor will cause coating to thicken and create lumps.
The Chocolate Has Cooled Too Much
Add some warm chocolate or gently warm the bowl until the chocolate reaches correct working temperature. This will not work for chocolate that has become pudding-like.
Streaks Appear in Finished Products
A “fat bloom” appears as a visible white dull film on the surface to cause severe whiten- ing of the surface, with soft or crumbling textures on the interior. The working temperature is slightly too warm. Add some coating comes into contact with the chocolate, it will cause it to thicken, rendering it useless for chocolate work. It can be used for cooking and fillings.
