I have my first order for dipped strawberries for next week. I am going to have to use white chocolate because I am doing them in Italian colors. Do any of you have any words of advice for me before I tackle this? Thanks!
Last minute washing/drying and dipping followed proper cooling and storing.
I hope you get more ideas.
Thanks. Does anyone know if there is anything different I need to do since it is white choc instead of real choc?
no just make sure you do not over warm the wafer as they will sease a lot easier than chocolate and there is no fixing those.
Thermometer works great if you have an electic one with a warning that is really good.
95 is my magic # well anywhere between 90 and 105 not any higher though.
Also make sure your strawberries are room temp. Otherwise you might get a mess when the chocolate seizes too fast.
check out this info, it makes it really easy.