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Best chocolate for dipping - Page 2

post #16 of 21

Dealing with tempered chocolate can be a real pain when you're dipping.  A nice way to get around having to temper is to do a mix of candy coating and good quality real chocolate--that way, you get the benefits of both.

 

The ratio is 1/3 candy coating + 2/3 real chocolate.

 

Melt the candy coating in the microwave--short bursts at 50% power, stirring in between, until completely melted.  Add in finely chopped real chocolate to the melted coating, stirring gently until it's all melted and blended together.

 

You can re-heat the mixture in the microwave at 50% power for a few seconds at a time.

The result sets up nicely.

 

Do everything with chocolate in small batches. 

 

Use a microwave safe plastic bowl (glass gets hot spots and scorches whatever hits those). 

 

Remember, every "dip" adds "bits" to your chocolate.  This can cause crystallization and leads to graininess.  At some point, you may have to start over with a fresh batch to get the look you want--hence, small batches.  The leftovers can be saved an eaten--another nice benefit!

 

HTH

Rae

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They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #17 of 21

Will your chocolate harden without refrigeration? That's the test! ;-) It will not melt in your hands or when you touch it when it is left to set at room temperature. Best of luck!

RJ

post #18 of 21

Chocolate melts at 90 your body is naturally 98. Any real chocolate will melt when you handle it. Wax melts at 125.The more wax it has the less it melts. But also the worst it taste.  I wouldn't worry about it too much. people expect  to get chocolate on their hands while eating it, that's part of the fun licking it off your fingers. :)  I hope this helps because I can see you are probably overwhelmed by all the conflicting info.

post #19 of 21

Best Chocolate for dipping?  Whatever you like to eat.  My method Alaska style:

 

--Take a disposable clear plastic 16" piping bag & seal the bottom about 3 inches up.  Or you could just roll up the bottom and put a bulldog clip on it.  The point is that you want a flat bottom.

 

--Put the bag into a Pastry Bag Holder, like this    http://www.amazon.com/dp/B000EXWJ8Y/ref=asc_df_B000EXWJ8Y2584030?smid=APKCMXSV67IYL&tag=pgmp-838-97-20&linkCode=asn&creative=395109&creativeASIN=B000EXWJ8Y

 

--Roll down the top edge of the pastry bag, just a few inches to firm up the edge so it stays open.  Pour in the melted chocolate and dip pretzels. You can dip so fast it never gets cool.

 

--Add more melted chocolate as needed.

 

but here's the best part..... as the chocolate gets used up and the level of choc goes down in the bag, just press in the lower sides of the bag and the chocolate comes up and coats the choc.

 

Set them on the table to dry, I use the shiny side of Butchers paper, they set firm in minutes. So if you're going to sprinkle, do it after just a few are on the paper.

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post #20 of 21

Does anyone use almond bark?

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post #21 of 21
Quote:
Originally Posted by poohthebear View Post
 

Does anyone use almond bark?

 

Almond bark is essentially Confectioners Coating.  It's OK for dipping. It's really yummy on pretzels.

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