Tips for Working With Chocolate Confectionery Coating

Confectionery coating—also known as candy wafers or compound coating—is an easy-to-use substitute for real chocolate. Instead of cocoa butter (found in traditional chocolate), confectionery coating uses vegetable fat, which means it doesn’t require tempering (the precise heating and cooling process needed for real chocolate) to achieve a smooth, glossy finish.

Melting
Microwave Method

This is the easiest way to melt confectionery coating. Place the desired amount of wafers in a microwave-safe bowl. Heat in short intervals of 10 to 30 seconds, stirring after each interval until fully melted. Do not overheat.

Double Boiler Method

Place the desired amount of wafers in a clean, dry, heatproof bowl. Set the bowl over a pan of simmering water (approximately 120°F). Ensure the bowl does not touch the water, and avoid letting steam escape over the sides. Stir the wafers until almost melted. Remove from heat and continue stirring until smooth.

Tips For Success
Storing
  • Store in an airtight container, away from strong odors and moisture.
  • Coating has a shelf life of about 1 year. Older product may become thick after melting.
Heating
  • Burned confectionery coating will become thick and lumpy. Always melt slowly and avoid overheating.
  • When using a double boiler, ensure steam does not come into contact with the wafers.
  • Coating can be re-melted, but repeated reheating may cause it to thicken and become harder to work with. For best results, melt in small batches as needed.
Flavoring
  • Many of LorAnn’s Super-Strength Flavors can be used to flavor confectionery coating. Check the product details section of each flavor to see if it’s suitable for use in confectionery coating (all flavors can be used in ganache or candy centers). To view product details, simply click on the item's image.
  • We recommend adding ¼ to ½ teaspoon of Super-Strength Flavoring per pound of confectionery coating. See our Flavors Suitable for Chocolate Guide for more details.
  • Start with the minimum amount of flavoring and adjust to taste.
Using
  • If melted candy wafers or confectionery coating is too thick for dipping or molding, stir in a small amount of vegetable shortening to thin.
  • A squeeze bottle is ideal for molding or decorating with confectionery (compound) coating.
  • If molding confectionery (compound) coating, tap the filled molds gently on the table to remove air bubbles.
  • For the best shine, use shock chilling: place the dipped or molded candy in the refrigerator to set.