can we use microwave in melting the chocolates?

Chocolate business is very well known business,the main thing in this is the proper percentage of Intregents to make it tasty.
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Limo Hire

dimps wrote:
can we use microwave in melting the chocolates?

The problem with heating using the microwave is that, microwaves heat foods faster than conventional cooking. This might make it hard for you to control the temperature of the chocolate. And with chocolate, temperature is the key to a good product.

That's a good idea & nice information.
why I am starting on that business so please help me .....
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Contract Hire

Are you using real chocolates or just chocolate lookalike( compounded confectionery coating)?

Be aware that melting real chocolates( made with cocoa butter and cocoa mass) and allowing it just to set in mold will not enable you to get the desired quality such as the gloss and the snap as well as the keeping quality as that will surely result in ugly looking products ( due to fat bloom).
This is more complicated as real chocolates needs a tempering stage so that the desired stable crystalline form( Beta or form V is the one predominant before its cast or used to coat your items.

Meanwhile compounded coatings( made with cocoa powder and non cacao derived vegetable fat likely from palm kernel fat/lauric fat) will be more practical.It’s simplier as the dominant fat crystal form of compound coatings is in the beta prime form which is easier to handle for the less skilled people.

The essential part in chocolate applications if using the already prepared chocolate coating( artificial chocolates) if you use microwave , you just have to see to it that you don’t overcook it by “nuking “in the microwave).