Ok so I made 36 red velvet cupcakes for a friend a couple of weeks ago and it took HOURS to dip them.
I'm thinking I must have done it 'the hard way'. Does anyone have any tips??
I rolled the balls and refrigerated them for a few minutes to tighten and melted the chocolate (white melting wafers) in a double boiler. I dipped and then had to spend about 15 minutes PER BALL twirling and rolling to allow the excess to drip off enough that I could put it in a foam block to finish setting. I did TWO LAYERS this way.
Is there an easier way? Do you think it took too long because my chocolate was too cold (therefore too thick?)? Is there some kind of equipment I can buy to hold the balls upside down to drip or something??
ANY thoughts would be awesome!!!
I always put mine in the freezer for about 15 minutes or so - that way the chocolate firms up quickly when it hits the cake.
Try adding a little crisco to the chocolate melts, it sounds like the chocolate may have been too thick. Then put them in the fridge for a few minutes to set.