Chocolate For Cake Balls.

Sugar Work By carpecake Updated 9 Mar 2010 , 6:12pm by cylstrial

carpecake Posted 19 Feb 2010 , 4:13am
post #1 of 11

I would like to know if the chocolate, I melt in the double boiler, needs to be cooled before I can dip some cake balls in the chocolate. I am afraid that I am going to ruin the chocolate when I go to dip the cakeballs in the chocolate. Thanks icon_biggrin.gif

10 replies
motherofgrace Posted 19 Feb 2010 , 4:27am
post #2 of 11

nooo, why would it run the chocoalte?

carpecake Posted 20 Feb 2010 , 5:37am
post #3 of 11

Doesn't the chocolate sieze if it touches anything wet. I thought the cake balls needed to be frozen. icon_biggrin.gif

Normita Posted 20 Feb 2010 , 5:57am
post #4 of 11

Your OK. Nothing will happen to your chocolate icon_smile.gif I dip my cake balls as soon as the chocolate is melted...and have never had any problems. I have used guittard melts, but have recently been using Ghiradelli candy chocolate...works great!!

motherofgrace Posted 20 Feb 2010 , 2:03pm
post #5 of 11

oh no you will be fine lol, and you actually dont want then too frozen, just firm! HTH

carpecake Posted 21 Feb 2010 , 12:37am
post #6 of 11

Thanks everyone!

cylstrial Posted 8 Mar 2010 , 11:23pm
post #7 of 11
Quote:
Originally Posted by Normita

Your OK. Nothing will happen to your chocolate icon_smile.gif I dip my cake balls as soon as the chocolate is melted...and have never had any problems. I have used guittard melts, but have recently been using Ghiradelli candy chocolate...works great!!




Has the Ghiradelli candy chocolate already been tempered?

Thanks!

Normita Posted 8 Mar 2010 , 11:27pm
post #8 of 11

I'm sorry what do you mean by tempered?? I buy the chocolate slabs that are used for candy making and chocolate dipping....like for strawberries and bananas. All I do is melt them on a double broiler and they are ready to go!! I must say that I like the regular chocolate better than the white.....the white melts pretty thin. But for $10 a slab for I believe 5 pounds its good!!

cylstrial Posted 8 Mar 2010 , 11:56pm
post #9 of 11

[quote="Normita"]I'm sorry what do you mean by tempered?? I buy the chocolate slabs that are used for candy making and chocolate dipping....like for strawberries and bananas. All I do is melt them on a double broiler and they are ready to go!! I must say that I like the regular chocolate better than the white.....the white melts pretty thin. But for $10 a slab for I believe 5 pounds its good!![/quote

Can I ask where you buy your chocolate?

Tempering chocolate means that you have to heat it up to a certain temperature, then let it cool, then let it heat up again. If you do it wrong, it will bloom and have white streaks through it.

Basically, I don't like worrying about tempering chocolate. I like my chocolate to be pre-tempered. So I was just wondering if the chocolate you buy is already pre-tempered?

If you don't have any white streaks on your chocolate and you don't have to heat it up, cool it down, and then heat it up - then it's already been tempered. The Wilton chocolate disks are supposed to be tempered, but mine always have white streaks.

So that's why I was asking.

Thank you so much for your help! icon_smile.gif

Normita Posted 9 Mar 2010 , 2:20am
post #10 of 11

No, Ghiradelli chocolate does not have to be tempered. I buy my chocolate at the Ghiradelli factory/Ice cream outlet that is near my house icon_smile.gif I have not seen any other Ghiradelli outlets near by. Where do you live??

cylstrial Posted 9 Mar 2010 , 6:12pm
post #11 of 11

Thanks! I checked and there aren't anywhere near me. Oh well. There are some other companies around here that sell chocolate. I just thought the Ghirardelli sounded delicious!

Thanks again!

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