So, I am getting an order for 900 cake pops this week to be ready at the beginning of October. For regular size orders, like a dozen or so, I would just buy the Wilton chocolate and use the microwave or double boiler to melt it.
But with such a big order I am thinking I need to be much more efficient. Does anyone have any experience with a tempering machine? They are very expensive. Is that the best way to melt large amounts and keep the temp so I can dip?
I need something I can be sure will melt the chocolate properly for a long time so I can work quickly.
Also, can anyone recommend a good white melting chocolate. I use Wilton. But, if I buy in bulk, they are too expensive. Thanks.