Wilbur offers many product options in dark, milk, and white
chocolates as well as dark, milk, and white confectionery choices. But
isn't all chocolate the same? This is the general thought, however, the
question cannot be answered with a yes. Real chocolate has to be made with
cocoa butter and include a certain percentage of chocolate liquor in its
ingredients. Confectionery or compound products have a vegetable oil base and
may or may not include cocoa butter and/or chocolate liquor in its ingredient
statement. Chocolate products usually have a lower melting point than
confectionery products, and the melting process and working process needs to be
done differently between the two. Also know that each type of product has
variations in the grade of the product.
With (Cocoa Butter Base) Chocolate Products:
Tempering chocolate is the process of heating and cooling that
gives chocolate the proper gloss, hardness, and texture, and is the key to the
success of your product.
Degree of difficulty, high. Most commonly used by
Use of an automatic tempering machine such as Hillard,
or Sinsation machine is handled in the following way: Put broken pieces of
chocolate in the back of the machine and set the temperature between 88-90
degrees F. Continue to replace small amounts of unmelted pieces into the back
of the machine as you dip or mold. Note: always remember to refer to the
equipment manufacturers instructions also.
Double Boiler/Stove top method involves slightly
different handling technique. Using a double boiler, heat the water to 180 F
degrees, then remove from the direct heat. The pan containing the broken
chocolate pieces sits on top of the heated water. When the chocolate is melted,
raise the temperature of the chocolate to 118 to 120 degrees F. The coating
should then be slowly cooled to the appropriate seeding temperatures (82-84
degrees for milk chocolate, 84-86 for dark chocolate). Once seeded, the coating
should be gently raised to its proper use temperature (87-89 for milk
chocolate, 88-90 for dark chocolate) by re-warming the water in the double
broiler. A candy thermometer is needed to accurately read the temperatures.
This process must be repeated each time chocolate needs to be melted, even if
some of the melted chocolate remains in the pan. Following this procedure will
assure a well -tempered product, ready for use, with a nice gloss and good snap
to the chocolate.
With (Vegetable Oil Base) Confectionery Products:
Degree of difficulty, low. Most commonly used by in-home
We have listed instructions based on a 600 watt microwave.
Since microwaves vary, but inevitably generate extreme heat, you must determine
the proper heat setting for your microwave. We recommend using your microwave
at 50% until you get the feel for the proper temperature.
Place one pound of wafers in a microwaveable container for one
minute. Stir product as much as possible. Return to microwave for 15 to 30
second intervals until melted to 115-120 degrees F. Stir between intervals. Be
careful not to overheat.
Cool product to 92-98 degrees F. and mold using clean dry
molds. Molds should be at room temperature not colder than 70 degrees F. Stir
several times whenever you are melting or cooling product so that your
temperatures are accurate and to prevent streaky results.
Place one pound of wafers in a double boiler over hot, not
boiling, water. Stir until melted. Keep water away from product. Keep the water
at a temperature between 130-150 degrees F. Water at that temperature will be
hot enough to melt the coating but not hot enough to burn your hand if touched.
Melt product slowly to 115-120 degrees F. Stir product frequently. Prevent all
moisture (steam vapor) from contacting product.
Cool product to 92-98 degrees F. and mold using clean, dry
molds. Molds should be at room temperature, not colder than 70 degrees F. Stir
several times whenever you are melting or cooling product so that your
temperatures are accurate and to prevent streaky results. (Hint- Heating at
too high of heat or the addition of any water will destroy the coating. If
coating is too thick after melting process, do not increase temperature or add
water. Simply add a small amount of lecithin to thin to the proper consistency.
Another method to thin is to add paramount crystals, but do not exceed a 5%
level. Remember never to heat or cool product without stirring.)
Mold With Wilbur Wafers
Cool melted coating to 92-98 degrees F. The molds should be at
room temperature and free from moisture. Pour melted coating into molds. Tap
molds on table several times to remove air bubbles. After depositing, place
molds in a cooling tunnel at 45-55 degrees F. or a refrigerator until set. Mold
will release when turned over and tapped. If not, return to cooling tunnel or
refrigerator for a few more minutes. Remember larger molds will take
Paint, Decorate, and add Flavors to Wilbur Wafers
Using a paint brush and painting directly into the mold, choose
the Wilbur Wafer color of your choice. Let each color dry before adding a new
color so they do not run together. Let dry completely then fill mold with
When decorating, place coating in a pastry bag or plastic
squeeze bottle with a fine tip. If coating gets too thick, reheat in a water
bath or microwave. To clean, let dry and scrape out of bottle or bag. You can
remelt and use again.
Only oil-based flavorings should be used with Wilbur Wafers. A
water-base flavor will cause coating to thicken and create lumps.
for Hand Dipping
Cream centers such as Wilburs W.C. Peanut Butter Melt
work best at 65 degrees F. Nuts, pretzels, cookies, and fruits work best at
room temperature. Cool on wax paper in refrigerator or cool room.
The Chocolate Is Too Heavy And Thick
Influence of water or steam. If moisture in any form comes into
contact with the chocolate it will cause it to thicken, rendering it useless
for chocolate work. It can be used for cooking and fillings.
Chocolate Left Tempered Too Long Before Using
The fat has slowly solidified in the chocolate causing it to
become puddingy. Reheat to 113 degrees F and repeat tempering process.
The Chocolate Has Cooled Too Much
Add some warm chocolate or gently warm the bowl until the
chocolate reaches correct working temperature. This will not work for chocolate
that has gone puddingy.
Streaks Appear In Finished Products
A Fat Bloom appears as a visible white dull film on
the surface to severe whitening of the surface, with soft or crumbling textures
on the interior. The working temperature is slightly too warm. Add some grated
chocolate and stir until it cools to the correct temperature.
Stripes Appear On The Finished Products
The chocolate is not properly mixed. The working temperature is
too low. Stir thoroughly before and during use. Add warmer chocolate to bring
the temperature back to correct working temperature.
Molded Items Are Dull When Removed From Mold
The molds were greasy and not polished well, or items were left
in refrigerator too long.
White Marks Appear On Demolded Items
The molds were not dried properly. Water can become trapped in
molds with heavy patterns. Make sure they are completely dry before