when dipping stawberries what is a good dipping chocolate to melt and use. I have not tried the candy melts on the stawberries yet, are they good to use and does it give you that good smooth and glossy effect.

My personal favorite is Godiva chocolate bars. I have never even eaten Godiva and couldn't care less for it. But I bought some after Christmas I bought some on clearance to try and decided to do chocolate covered strawberries. I have to say it was the best I ever made. It complemented each other amazingly! Love it and will only use it from now on. I love chocolate covered strawberries!!!!

Merckens is the best candy coating that I like. I cannot get it where I live now, but at AC Moore, they sell Make N Mold wafers. I cannot tell the difference.

With the melting chocolates I use (from Michaels), you will get the glossy look but I much prefer the taste of Gharadelli chocolate. You can buy the melting chocolate bar in your grocery store in the baking isle.

I have been using the micowave method which method is better for melting chocolate for the strawberries. This micowave method makes my chocolate a little bulky and are not as smooth, also which is a good way to dip the strawberries to get the best effect.

Couverture Dark Chocolate is the best for me...... this is also known as bakers chocolate... good for dipping and baking..... good luck

I use the chocolate melts, cause is the only one i know that has milk chocolate. I haven't tried anything else cause i'm not a dark chocolate fan. I'm interested in knowing if there is any other kind of milk chocolate i can use for this.

thanks,
Kat

I've been using the almond bark chocolate you get in the grocery store. I'll dip them in the chocolate, then when it's dry, I drizzle some white candy melts on top. Really easy, super yummy and pretty too!

You can also use the chocolate bark that they sell in the baking section. It is really a big block of individual squares of chocolate. I use it on pretzels, crackers and strawberries all the time. Very good and it sells in white chocolate as well as milk chocolate.

The best way to get the glossy look you are looking for when using real chocolate (as opposed to candy melts) is to temper it, that is heat it to a certain temp and then bring the temp back down (by either adding more chocolate, or mixing it by hand on a cool surface until the proper temp is reached.). It can be a tricky process that requires a very accurate thermometer, but the results can't be beat, regardless of the brand you use.

Hope that helps.

Well, up until last night I would have told you to use the candy melts from Wilton but what a disaster! I can't understand why because I used the exact same candy and heating method (stove), pan, etc. You can see the results from my last cake in my photos. But last night was a very different story. Does anyone know why the chocolate would separate? The chocolate melted and I could not mix it up enough...there was oil on the surface a good inch thick. This has never happened before - could have been an old batch of candy melts? I am so bummed as I wanted to have these for my bosses cake this morning for her birthday. Please advise.