How to make a cake pops!

Step 6: melting the chocolate or candy melts!

To melt the chocolate, follow the instructions on the packet. Warming up candy melts can be tricky, though! Follow this tips to help u out!

-Remember the old commercials, chocolate melts in your mouth...you know the rest. The point is chocolate melts in your mouth! Which means chocolate melts at a very low temperature (below body temperature). Do not try to boil your chocolate! When melted, chocolate should be a little warmer than room temperature.

-All microwaves are different, but I heat my chocolate in the microwave at 50% power - never higher than that. You can even melt it at 20% power.

Make sure to melt more than you will need. The more candy melts you use, the easier it will be to get them to work properly. I usually melt 24-32 ounces at once.

-If you find that your candy melts are hot, but they are clumping together or forming "elephant skin" and will not drizzle, the candy melts are too hot. Add a small amount of shortening and stir until melted. Stir until it is cool and you may be able to save your candy melts.

-If you prefer using a double boiler to melt your candy melts, make sure your water in the bottom pan does not exceed 130° F (or 50° C), and keep all water out of your chocolate, or your chocolate will seize up and you will have to start over with new chocolate. Not fun!