How To Melt Buttons

A slow cooking device is most suitable for melting the buttons. Any of the following methods are suitable:

1. Electric Fry Pan

Preferred because of slow even heat. Using a 3cm (1") depth of water, turn the temperature setting on very low. There should be little or preferably no steam rising from the water.

It is important to remember that buttons are oil based and therefore water or water in the form of steam mixing with the melting buttons will thicken the mixture and make remolding difficult.

Screw-top jars are best used, so that when you are finished molding, the remaining melted buttons can be easily stored for use at another time.

A container of melted copha or any other bland vegetable oil can be placed alongside the jars of buttons. This is used for cleaning brushes particularly when painting with different colours.

2. Double Boiler

Simmer the water gently on low heat in the lower pan, stir the buttons until they have melted to a thin pudding consistency.

3. Microwave

Place buttons in a glass bowl. Heat for one minute on defrost or half power. Remove from microwave and stir. This procedure can be continued at thirty second intervals, stirring each time until the buttons have melted. Be careful not to overheat. If over-cooked, add one teaspoon of liquid copha per 500gm of buttons.

4. Warming Tray

Place containers on warming tray at a low temperature setting. Use a glass with an inch of water in it to check that temperature is not too hot.

5. Crock-pot Or Slow Cooker

Ideal for large quantities of buttons. For molding large surface areas melt at 32°C (89T or for smaller areas, 41°C (105°F).
PURE CHOCOLATE (Cocoa Butter)

This can be used in a similar manner to buttons, however to produce the best, long lasting shine, it should be tempered (crystal form). This is done by heating evenly to 49°C (120°F), slightly higher for dark chocolate. Allow chocolate to cool quickly and evenly by adding buttons until near set and a crust will form at 31°C (88T. Then warm to a working temperature 32.5°C (90°F), and begin to use.

A temperature of 33°C (91°F) will give a more flowing consistency, however at 33.5°C (92°F) tempering or crystallizing stops and the process must be repeated.