Baking Chips and Drops

Melting Chocolate Drops

Chocolate Drops: These are made with chocolate which is made from cocoa beans. The fat content is cocoa butter, the fat of the cocoa bean. Products made with cocoa butter (chocolates) need tempered as they cool or the chocolate will not have the crisp break typical of chocolate also the cocoa butter may migrate to the outside and harden to it's natural white color giving the chocolate a light white frosty coating.  Tempering is keeping the chocolate at certain temperatures as the product cools.

Chocolate baking drops: Baking drops are not designed for melting and may need added ingredients to help the process. If too stiff 1/2 percent liquid lecithin can be added and/or 5-10% more cocoa butter fat could be added. Try small batches first to see if they may work for your application.

Heating too hot or getting moisture in the chocolate will make it difficult or impossible to melt.

Melting Compound Baking Chips and Drops

Compound drops made with fractionated fats instead of cocoa butter fat as in real chocolate. Their melting profile is very similar to real chocolate, but they do not have the difficult tempering requirements needed for making real chocolate.

Compound baking chips and drops: Compound baking drops are not designed for melting and may need added ingredients to help the process. If too stiff 1/2 percent liquid lecithin can be added and/or 5-10% more partially hydrogenated palm kernel fat could be added. Try small batches first to see if they may work for your application.

Heating too hot or getting moisture in the drops will make it difficult or impossible to melt.

Please see the MERCKENS melting wafers page for melting methods.