WHAT ARE APEELS?
Apeels are made with palm kernel oil rather than cocoa butter and made with cocoa powder rather than chocolate liquor. They taste and feel like chocolate. Apeels are much easier to work with because they do not require tempering.
WHAT IS BLOOM?
Bloom looks like white film or streaks on the chocolate. This is caused by the separation of the oil from the chocolate and hardens on the surface of the candy. To avoid blooming, melt the apeels to a thin fluid consistence being careful not to overheat while preparing. Recommended temperature is 105 - 120 Degrees Fahrenheit. The product is still safe to eat but it looks unappealing. Also never move the chocolate from a warmer location (refrigerator) to a colder location (freezer). You can move the chocolate from the freezer to the refrigerator without any adverse reaction.
WHAT HAPPENS IF WATER COMES IN CONTACT WITH CHOCOLATE?
Water will cause the product to thicken and fudge-up. It will no longer flow fluidly to work for molding or dipping.
WHEN I’VE TAKEN APEELS OUT OF THE MICROWAVE, WHY HAVEN’T THE APEELS MELTED?
They require stirring to bring about a fluid consistency. So when melting the apeels, after 30-60 second intervals, stir the apeels whether they need it or not. This will evenly distribute the heat and make the product fluid.
WHAT IS THE BEST WAY TO HARDEN THE MOLDED APEELS?
Place in the refrigerator. Under ideal conditions, the product should harden within 10-15 minutes; or, place in a cool drafty room on a cooling rack to cool. A fan can also be used to create a breeze around the items.
WHAT ARE THE RECOMMENDED STORAGE CONDITIONS FOR THE APEELS?
The proper storage temperature range is 60-70 degrees Fahrenheit. The apeels should be stored in their original package or wrapped tightly in plastic. Under these conditions, the apeels should last up to one year. Always keep strong odors away from chocolate; chocolate will absorb odors fast. It is best not to store onion, garlic or cooked eggs in the kitchen or refrigerator when working with chocolate.
