cathie_shinnick Posted 11 Oct 2010 , 7:28pm
post #1 of

I make gourmet caramel apples quite a few times a year...but I have to make 164 chocolate dipped apples for a wedding this weekend and had heard/read somewhere, that if I put the apples in the fridge first, the chocolate would harden faster...My question is, will the apples sweat and ruin the coating if I use them cold, dip them then let them dry at room temp? I know I would just try it and see, but I don't want to risk it.and dont have the extra time to fix mistakes as I doing the wedding cake too.....Thank you

3 replies
tcwheeler Posted 11 Oct 2010 , 7:43pm
post #2 of

I have had my chocolate crack before regardless. When I need it to harden quickly, I refrigerate AFTER dipping. icon_smile.gif

cathie_shinnick Posted 12 Oct 2010 , 11:17am
post #3 of

I refrigerate after I dip in chocolate too , I guess thats what I will do. Thank you tcwheeler.
I should have said that Im trying to avoid the chocolate pooling at the bottom of the apple once set down....I know i can just hold the apple up until I get most of the drips off.....oh well...I had better get dipping icon_smile.gif

tcwheeler Posted 12 Oct 2010 , 3:00pm
post #4 of

Yes, it will harden VERY quickly if the apples are refrigerated. Try it on a few a see. My cracked chocolate coating could be due to humidity and/or chocolate; it can all be temperamental. icon_sad.gif One thing that I do is once the chocolate sets a bit but is still soft, go around cake ball or apple with a toothpick to "cut" off excess. Keep me posted! icon_smile.gif Of course, drizzles can cover up a multitude of sins too. LOL

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