Problem with candy melts

Discussion in 'Professional Pastry Chefs' started by daveintulsa, May 26, 2011.

  1. daveintulsa


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    I Just Like Food
    I've been making cakes, and cake balls for a while, but can't seem to get a handle on the candy melts.  They often 'sweat' and I'm not sure why.  It's usually not the chocolate melts, but the vanilla and various colored candy melts that sweat.  It leaves them feeling tacky.  I add small amounts of shortening to thin them down, and haven't tried paramount crystals yet but I will try them next.  I put them in the fridge to set after I dip them, and it seems to be worse if I don't refrigerate them at all.  Is it the melts, or my technique?  Any help or advice would be appreciated.
  2. blwilson2039


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    Professional Pastry Chef
    You can try using maltodextrose (tapioca flour). It acts as a dessicant and will soak up any excess moisture. You have to be careful to not use too much or the product will dry out. Many specialty baking stores will carry it or you can go online. Lots of companies stock it. I use it when I don't have gumpaste and need to do some decorations that have to dry quickly. I just knead it into fondant. We made olive oil powder with it once. Cool stuff.