Treatmakers use many different methods when it comes to melting their chocolate for coating. Microwave, double boiler, or my favorite way…a crockpot! I specifically use a small 1.5 quart melter from Crockpot. Find the direct link to Amazon, here!
Similar to all melting methods, chocolate is very temperamental, and can very easily burn. This crockpot does not have a switch to control the temperature, and forgetting you plugged it in, or not stirring frequently enough, can result in burnt chocolate!
I plug it in and stir after approximately 5 minutes, and then every 2 minutes afterwards. Once the chocolate wafers are almost fully melted, I unplug the crockpot and let the chocolate alone for another 5 minutes. By this point, the chocolate has fully melted, and even begun to cool to a perfect temperature to dip!
Some notes –
- Burnt chocolate will thicken up, making it difficult to dip!
- Chocolate that is too hot will slide off a cake pop!
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Dipped - Lehigh Valley 
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