Merckens Coatings - Important, Please Read
Apparently due to changes in laws regarding trans fats, the formula of these coatings has changed slightly. If you are new to chocolate making then this will not mean much, however experienced chocolate makers will notice a substantial difference in the way it looks and melts.
The wafers now often arrive from the manufacturer with a whitish film on them. Previously this was more common on old wafers, however now it is common on all of it. This does not make it defective and our stock is always fresh. The whitish film is caused by a separation of the fats and goes back into solution when melted.
We find that slow melting and lower temperatures are better. We recommend pouring at 90 degrees F. , and keep temperatures under 120 degrees F. when melting it. Do not melt on direct heat. A double boiler works best and the top pot containing chocolate should not be placed in position until the heat is turned off. See: Double Boiler Usage
Colored wafers are much denser than milk and dark wafers. White is somewhere in the middle. To get colored chocolate to a working consistency you will usually need to add Paramount Crystals or some shortening. Depending on the mold and / or technique it is sometimes necessary to add some to white chocolate as well. This is normally not needed for milk or dark wafers. Caution - Colored wafers without paramount crystals normally only melt into a thick blob. The natural tendency is to apply more heat, but don't - that will only ruin the chocolate. Thin with paramount crystals or shortening until a good working texture is attained.