Wafer Melting and Cooling

  • Chocolate may melt in shipping if ordering during warmer temperatures. If it melts during shipping, it can be remelted.
  • Confectionery coatings should be melted with indirect heat, continuous agitation, and under controlled conditions.
  • It is critical to not overheat confectionery coatings since burning of the sugar may occur creating off flavors and thickening the product.