Choc. Covered Strawberries?

Decorating By beachcakes Updated 13 Jun 2008 , 4:50pm by somerset

beachcakes Posted 12 Jun 2008 , 2:31am
post #1 of 13

What do you all use to dip strawberries? They always look so beautiful on CC. Mine always look messy or clumpy. icon_cry.gif

12 replies
mkolmar Posted 12 Jun 2008 , 4:24am
post #2 of 13

I temper chocolate to dip the strawberries in.
If I don't do that I use gherridelli (sp?) dipping chocolate.

If you want to know a few tips to tempering chocolate (their is 3 different ways) just pm me and I'll help you out.

MessiET Posted 12 Jun 2008 , 12:43pm
post #3 of 13

I buy the chocolate bark coating they sell at the supermarket. You just melt it and dip. It comes in white and chocolate.

Ladivacrj Posted 12 Jun 2008 , 12:50pm
post #4 of 13

Using the candy melts are the easiest way, I use the double boiler method to melt my chocolate.

I have also used chocolate ganache because the chocolate will be firm but not hard enough to crumble

Ladybug6509 Posted 12 Jun 2008 , 12:53pm
post #5 of 13

I've used the Wilton candy melts and ghiradelli chocolate and almond bark. All of them work well. Not sure why yours would be lumpy. Maybe its because it isn't melted enough or you got water in the chocolate, which can cause it to seize up and be lumpy. If that is the case, to salvage it, slowly reheat it and work a small amount of oil into it. Just enough to bring it back to the consistency that it should be at.

tenleysmommy Posted 12 Jun 2008 , 12:57pm
post #6 of 13

I use both candy melts and chocolate chips,I just melt in a double boiler.I even use the microwave and zap for 30 sec intervals and stir.

beachcakes Posted 13 Jun 2008 , 1:33am
post #7 of 13

Thanks for all the tips! I've only been able to find almond bark around here once a few years ago; it worked really well on cake balls! Candy melts never seem to melt to a thin enough consistency for me? Maybe I'm doing it wrong...I micro it on 50% for 30 second intervals. It's almost like they've seized a bit, but water doesn't come near them. It's strange!

mkolmar Posted 13 Jun 2008 , 2:49am
post #8 of 13

I just pm'd you how to temper the chocolate. We've had a lot of storms in the area so my power has been flickering every now and then. Just pm me if you didn't get them and I'll re-send it.

beachcakes Posted 13 Jun 2008 , 1:21pm
post #9 of 13

Thank you! I got it!

sweetcravings Posted 13 Jun 2008 , 1:40pm
post #10 of 13
Quote:
Originally Posted by beachcakes

Thanks for all the tips! I've only been able to find almond bark around here once a few years ago; it worked really well on cake balls! Candy melts never seem to melt to a thin enough consistency for me? Maybe I'm doing it wrong...I micro it on 50% for 30 second intervals. It's almost like they've seized a bit, but water doesn't come near them. It's strange!





I've had my candy melts do the same thing as you..not wanting to melt, being clumpy. It mainly happens when i use either the white or colored melts. The times it has happenned the choco had bloomed and I figure must've been on the shelf too long. Our bulk food stores colored choco is always bloomed. I don't know of any way to fix the chocolate when this happens but i just wanted you to know it's happened to me too. That's why i stick with the milk/dark chocol melts. I think they have a quicker turn over in the bulk food store.

beachcakes Posted 13 Jun 2008 , 1:45pm
post #11 of 13

Thanks so much for posting sweetcravings! It's always white that I'm trying to use. But it happens every time! Maybe my Michaels has old stock?

kakelady00009 Posted 13 Jun 2008 , 2:03pm
post #12 of 13

I add shavings of parafin wax to the chocolate before I heat it up...it gives the chocolate a really smooth consistency and a pretty little shine. You can find the wax in the grocery store in the section where the canning supplies are. It is edible, and does not change the flavor at all. CK sells them already shaved in bags. Hope this can help. icon_biggrin.gif

somerset Posted 13 Jun 2008 , 4:50pm
post #13 of 13
Quote:
Originally Posted by mkolmar

I temper chocolate to dip the strawberries in.
If I don't do that I use gherridelli (sp?) dipping chocolate.

If you want to know a few tips to tempering chocolate (their is 3 different ways) just pm me and I'll help you out.




Hi, I was just reading the thread on Choc. covered strawberries posted by beachcakes. I was just wondering if you wouldn't mind sending me that information on how you temper chocolate to dip strawberries and where can I get this gherridelli chocolate.

You can pm me or email me at [email protected]


Thanks icon_smile.gif

Quote by @%username% on %date%

%body%