Whenever I dip anything in chocolate (like cake balls) they always end up with a chocolate "foot" on the bottom no matter what I do. Does anyone know the secret to a smooth dip?
I think my chocolate in shortening. I dip my cake balls, let it sit in a rack for a few minutes and then transfer in a sheet.
Oh, there's a great thread about this somewhere. I can't describe the technique, but it works very well - will try to find it...
Ok, the search function is doing that thing, so I can't find it. I will have to try to explain. I did it this afternoon, so it shouldn't be too hard.
1. Set a close-mesh cooling rack over a cookie sheet, balanced between a couple of shortening cans or similar. You need to be able to get your hand underneath the rack.
2. Insert a toothpick into frozen cake ball and dip. With one hand, pass the toothpick through the cooling rack to your other hand, and pull out the toothpick, leaving the cake ball sitting on the rack. The excess chocolate will drip into the cookie sheet below.
This worked really well for me in that it produced a nice, round cake ball. The only thing I didn't love was that I had to use a palette knife to scrape the balls off the rack, which left the bottom bare (so to speak ). Once they're in their little cases they look fine, though.