Can You Melt Chocolate Hershey Kisses? The Ultimate Guide

Melting chocolate Hershey Kisses opens up a world of delicious possibilities for baking, candy-making, and other sweet treats. But due to their unique construction, melting these iconic chocolates requires some special care and techniques. This comprehensive guide will teach you everything you need to know about safely and successfully melting your Kisses for any recipe or project.

Why Hershey‘s Kisses Keep Their Shape

Unlike regular chocolate bars which will melt into a puddle, Hershey‘s Kisses have a remarkable ability to retain their iconic conical shape even when exposed to heat. There are a few reasons why:

• Special mixing process – The sugar and other ingredients are rapidly whipped and cooled so the chocolate solidifies before it melts. This helps it hold structure.

• Cocoa butter coating – The outer layer of cocoa butter acts as a protective barrier, preventing the interior from turning completely liquid.

• Higher fat ratio – With more cocoa butter and less cocoa solids than some bars, Kisses are more resistant to melting.

So you can feel confident tossing a bag of Kisses in the car or in your pocket without ending up with a gooey mess! But when you want to melt them, it just takes a little finesse.

Melting Kisses on the Stove

One easy way to melt Kisses is right on the stovetop. Here‘s how:

• Place Kisses in a microwave-safe bowl. Break larger Kisses into smaller pieces first – this helps them melt evenly.

• Set stove to low heat and put the bowl directly on the burner.

• As soon as the chocolate starts to melt, remove the bowl and stir vigorously with a spatula or whisk. This prevents scorching on the bottom.

• Return bowl to stove and continue melting, stirring frequently, until smooth.

• Turn off heat and transfer melted chocolate to another bowl.

Take care not to overheat or you may burn the chocolate. Melting over a double boiler instead gives you more control over the temperature.

Melting Kisses in the Microwave

The microwave provides another fast and simple way to melt Hershey‘s Kisses. Here‘s how:

• Place Kisses in a microwave-safe bowl. Break into smaller pieces if needed.

• Microwave on 50% power for 30 seconds.

• Remove and stir vigorously until completely smooth.

• If not fully melted, repeat with 10 second intervals, stirring between each.

• Once smooth, transfer melted chocolate to another container.

Again, low heat and frequent stirring prevents burning. 30-second bursts give you more control than microwaving for one long stretch.

Best Chocolate for Melting

When selecting chocolate for melting, aim for quality couverture or baking chocolate. Features to look for include:

• Higher cocoa butter content – This helps the chocolate melt smoothly without seizing up.

• Less added fat/oils – Too much additional fat/oil can separate out when melted.

• Higher cocoa percentages – Dark chocolate and milk chocolate melt better than white chocolate or confectionery coating.

• Minimal additives – Simple, high-quality chocolate melts best.

In addition to Hershey‘s, brands like Ghirardelli, Valrhona, Callebaut, and Guittard make excellent melting chocolate. Check labels for couverture, chips, or baking bars.

Preventing Burned or Seized Chocolate

To keep melted chocolate silky smooth:

• Use low heat – High heat scorches chocolate. Melt slowly over simmering water or low power in the microwave.

• Chop chocolate – Smaller pieces melt faster and more evenly.

• Stir frequently – This evenly distributes heat and prevents scorching.

• Keep dry – Even a drop of water can cause chocolate to seize up and turn grainy.

• Add cocoa butter – For finicky chocolate, adding a bit of extra cocoa butter helps prevent seizing.

Why Add Oil to Melted Chocolate?

Adding a small amount of vegetable oil or cocoa butter when melting chocolate serves a few purposes:

• Smoother consistency – The oil helps keep the melted chocolate fluid and pourable.

• Prevents seizing – The oil inhibits moisture from affecting the chocolate.

• Keeps it malleable – Oil helps prevent melted chocolate from hardening or becoming brittle once cool.

Too much oil though can cause the chocolate to separate or become greasy. Add just 1/2 teaspoon oil per 6 ounces of chocolate.

Does Melted Chocolate Harden Again?

Yes, melted chocolate will return to a solid form after cooling. This is because cocoa butter, which makes up much of chocolate‘s fat content, is solid at room temperature. When chocolate melts, the cocoa butter liquefies and separates from the cocoa solids. As it cools again, the cocoa butter solidifies, causing the entire mixture to harden.

Proper temperature control when melting, cooling, and re-tempering chocolate helps ensure the finest crystal structure and best final product.

Creative Uses for Melted Hershey‘s Kisses

Once melted, Hershey‘s Kisses unlock a whole realm of sweet treats. Here are just a few ideas:

• Coat strawberries or pretzel rods for dipping
• Use in cake pops or chocolate-dipped cookies
• Fill chocolate molds and make candies
• Top cupcakes, doughnuts, or ice cream
• Mix into frosting or ganache
• Make chocolate bark with nuts and dried fruit
• Fill crepes and pancakes for breakfast
• Use as a fondue for fruit, pound cake, marshmallows
• Add to hot chocolate for extra richness

Safest Ways to Melt Chocolate

To safely melt chocolate without scorching:

• Use a double boiler – This heats gently through steam without direct contact.

• Microwave at 50% power – Low settings prevent uneven hot spots.

• Stir constantly – Frequent stirring ensures even melting.

• Chop chocolate first – Smaller pieces melt faster.

• Stop heating before fully melted – Residual heat will finish melting.

• Never exceed 115°F (46°C) – High temps destroy chocolate‘s structure.

Keeping Melted Chocolate Malleable

To prevent your melted chocolate from hardening into an unusable brick, try these tips:

• Add cocoa butter – Extra cocoa butter keeps it smooth and pliable.

• Include oil/fat – A bit of vegetable oil or butter helps inhibit hardening.

• Cool slowly – Slower cooling keeps chocolate malleable for longer.

• Warm gently – Brief warming returns hardened chocolate to a workable state.

• Store airtight – Preventing moisture absorption helps keep melted chocolate soft.

• Re-temper chocolate – Tempering gives the best texture for dipping or molding.

Melting Hershey‘s for Molds

With a few easy melting techniques, you can use Hershey‘s chocolate bars or Kisses to make perfect molded chocolate candies and shapes:

• Use microwave or double boiler to melt chocolate slowly and gently.

• Cool melted chocolate slightly so it thickens before pouring into molds.

• Tap the molds firmly after pouring to release any air bubbles.

• Chill molds in refrigerator until chocolate is completely set – about 20 minutes.

• Carefully remove chocolates from molds and store in an airtight container.

For best results, stick with high-quality real chocolate, not compound coating. Take care not to overheat or burn the chocolate.

Candy Melts vs. Regular Chocolate for Melting

While candy melts are specially formulated for melting, dipping, and molding, you can substitute regular chocolate in many cases:

Candy Melts

• Consistent, smooth texture
• Don‘t require tempering
• Resist heat better than chocolate
• Don‘t need to be fully melted
• Firm up quickly at room temperature

Regular Chocolate

• Richer, more nuanced chocolate flavor
• Requires careful melting and tempering
• Can burn more easily
• Softer texture when cooled
• Melts fully for a smooth coating

So for convenience, candy melts often work best. But for maximum chocolate taste and artisan confections, real chocolate delivers superior flavor and quality.

With this complete guide to melting chocolate Hershey‘s Kisses, you‘ll be ready to dip, drizzle, mold and create to your heart‘s content! Just be sure to use gentle, indirect heat and handle the melted chocolate carefully to turn out picture-perfect results every time. Happy melting!