Chocolate & Compound Viscosity & How to Thin Them
I am frequently asked “why is my chocolate so thick?” and “how do I thin it out?” These are great questions with answers that can be a bit complicated. So, let’s dive into the topics of viscosity, and thinning out your compound or chocolate. Viscosity Viscosity tells you how thick or thin the melted chocolate […]
Meltaway Recipes
Crispy Peanut Butter Meltaways 30 ounces Peanut Coating wafers, melted to 100⁰F 15 ounces Creamy Peanut Butter 6 ounces Crispy Feuiletine Flakes (approximately 2 cups) ½ teaspoon fine grind salt (adjust to taste) Blend together the room temperature peanut butter with the 100⁰F melted peanut wafers and salt. Mix in the crispy flakes. Pour out […]
Meltaways Q&A
Linnea’s sponsored a seminar last month on the topic ‘Formulating Meltaway Centers’ at the 2026 Fall Philadelphia Candy Show. This was a very popular topic! In case you did not attend, here is a recap of our seminar: What is a Meltaway center? These are typically 100% fat-based centers, made by mixing vegetable fats, nut butters or seed oils […]
LorAnn Flavors Appropriate for use in Chocolate
Considering a LorAnn Super-Strength Flavor? These products can be used in a wide variety of applications. Questions of water solubility and compatibility with chocolate are common. This guide will help you select the right product.
Merckens Rainbow Color Magic Mixing Chart
View all the available colors on the Merckens Rainbow Color Magic Mixing Chart.
DIY Ice Cream Coating
Do you love the chocolate coating on ice cream bars and dipped cones? Did you know you can mix and match ice cream flavors, milk or dark chocolate, melting wafers, and LorAnn flavorings to create an infinite number of flavor combinations? Here’s how to create your own Ice Cream Coating: