Candy Melts for cake pops and coating
Colored discs ready to melt for cake pops, coating, molding, and drip cakes, easy to use without tempering.
What are candy melts and their uses
Sugar and colored vegetable fat-based discs that melt and crystallize on their own, without tempering. They are used for cake pops, coating biscuits and fruits, molding, and drips, available in white, bright, and pastel colors.
Melt them properly
Melt gently in a bain-marie or microwave in 20-30 second intervals, stirring, without exceeding 40-45°C and without any water drops. If the mixture is too thick, fluidify with a bit of vegetable fat or a dedicated fluidifier, never with water.
Frequently asked questions
Do they need tempering?
No, they harden on their own with a nice finish.
How to fluidify them?
A bit of vegetable fat or a dedicated fluidifier, never water.
Is it chocolate?
No, made from sugar and colored vegetable fat.
Can they be colored?
Yes, only with a fat-soluble colorant.
