Question:     How do I melt Merckers chocolate wafers?

 Answer:       Double boiler : (one pan inside the other with water

                              underneath)

                              Place wafers in top pan, stir on medium heat until

                              melted. Shut the heat off. Warm water keeps

                              the chocolate workable for 1/2 hour or so. Reheat

                              as often as necessary.

Microwave:     We don’t recommend melting small amounts in

                              microwave. Place 1 pound of wafers in pyrex, glass, or

                              plastic bowl. Heat on high for 30 seconds. Stir chips

                              around. Repeat stiring every 30 seconds until chips

                              are melted.  Settings may vary......you must determine

                              the proper setting for your microwave.                 

Question:       How do I keep my chocolate melted?

 Answer:       If you melt you chocolate in the microwave, you can

                              keep it melted by  placing your bowl on a heating pad.

                              (yes the one for your aches and pains).

                              Take the cover off, and put setting on high!            

                              Easy and safe!!!

Question:     I bought some chocolate at an area craft store. It is

                              very thick  and I can’t get it to a  smooth and loose

                              consistency. What am I doing wrong?

Answer:       You are probably not doing anything wrong except

                              buying it at a craft store. Freshness counts! You have

                              no   way of knowing how long it has been sitting on the

                              shelf. Old chocolate does not melt!!! We sell a

                              tremendous  amount at Dyane’s Sweet Tooth! 

                              Guaranteed fresh!

Question:    My chocolate was melting fine then seized up all at once.

                             What is the problem and how can I fix it?

Answer:       Overheating is a common mistake. You melt chocolate,

                             you don’t cook it. If you put your finger in it and say

                             OWCH THAT’S HOT, then it is overheated.  Shut the

                             heat off and add a hand full of fresh chocolate

                             chips. If it is still thick you may add a tbsp.

                             of  paramount crystals. (available at Dyane’s)

Question:    Can I add water to thin it out?

Answer:       Water thickens chocolate. Never use water

                         based food coloring in chocolate. Use an oil based

                              food coloring found at Dyane’s Sweet Tooth.

Question:      My chocolate is sticky when I take them out of the            

                             molds.  What am I doing wrong?

Answer:        Chances are you are molding chocolate in humid

                        weather. Here is a trick we have used at Dyane’s for

                             years. When you take the molds out of the freezer,

                             DO NOT TAKE PIECES OUT OF THE MOLD… place each

                             mold  on the table and immediately place a piece

                             of paper or wax paper over the back of the mold

                             to seal the chocolate from the air. Let the

                             molds sit to warm up for  5 minutes or so. 

                             VOILA!!!  No stickiness!

Question:     What size stick should I use?  

Answer:        You can use a 4½” stick up to a 12” stick! Here’s how!

                            After pouring the cavity full of chocolate...put your stick

                            into the chocolate, give it a twist, and  lay the stick down

                            backing the end of the stick out of the stick cavity so that

                            it is hanging off the mold. This will tip the stick into the

                            chocolate  a bit more so that it holds on better!   

Question:   How many pops can I make out of a pound of chocolate?

Answer:       Typically  you can get 12 –15 pops out of a pound,

                           depending on size.  Larger pops 10 out of a        

                           pound...smaller pops 15 out of a pound.

 Question:     What is the purpose of squeeze bottles?

Answer:      We use squeeze bottles to paint the inside of the mold with

                          colored chocolate. We use a pancake griddle with small

                          individual metal rectangle loaf tins to melt our colors in.

                          Pour chocolate into the squeeze bottles and lay them

                          down on the pancake griddle. (standing them up will

                          result in clogged tips.) A very low setting is needed. Once

                          you have painted the colored chocolate in the desired

                          area...chill for a few minutes. Pour your white or

                          chocolate over the colors and finish chilling. When you

                          are done molding for the day, empty the colored chocolate

                          back into the tins and remove the cover of the squeeze

                          bottle and freeze the  empty bottle. Take out of freezer and

                          squeeze to crack the remaining chocolate into chips and 

                          add to the tin loaf pans...now you have a clean bottle and

                          are ready to go Again!!!

Question:     How many Oreo cookies can I dip out of a pound of

                         chocolate ?

Answer:        You can  “DIP “ 25 Oreos out of a pound. You can “MOLD”

                         20 Oreo’s out of a pound.

Question:     How do I melt Merckens caramel to make  gourmet

                         apples?

Answer:        Chop your caramel into 3” blocks and put in a pyrex bowl.

                         Heat on high in microwave, stirring every minute until

                         hot, hot, and bubbly. This could take several minutes. Be

                         patient! Place the stick in the bottom of the apple.

                         Dip apple into caramel and spoon caramel over to

                         completely cover…  (this next step is very important) 

                         While the caramel covered apple is still attached to the

                         caramel in the bowl, plunge the apple up and down 8-10

                             times, then wipe the bottom of the apple on the side of the

                         bowl. This pulls the excess caramel off the apple and

                         prevents bubbles. (always place caramel apples on greased

                         clean counter top)You can get 15-20 apples out of 5 lbs. of

                         caramel.

Question:    How much chocolate to dip 15-20 apples?

Answer:       You will need 5 pounds of chocolate for 15-20 apples. 

                        Some white to drizzle over that and whatever toppings!

                        Heath Peanut Butter Cup, Oreo, Coconut,  Pecans, Walnuts

                        or whatever you fancy!!!