I know there are alot of threads on this toppic, but I need some specifics.
I want to try these and I usually use chocolate bark when I dip strawberries and make ganache. Is this ok for the oreos and I saw somewhere that it's good to use the parrafin crystals. What is the ratio, choc. to crystals I should use? I also heard to use crisco in the chocolate. I'm looking for the easiest sure bet recipe for these.
Thanks so much,
Amy
I would think the easiest is using something like Wilton's CandyMelts. When I've used them, I don't have to add anything (like Crisco or parafin). Lately, though, I've been using a 50/50 mix of the CandyMelts and real chocolate chips. My favorite was the Ghirardelli dipping chocolate, but I can only get that at Sam's over the holidays and I've used up my stash!
i have used Chcolate Almond Bark and Candy melts. They both come out about the same. Both are easy. I think Almond Bark may be a little chaper, so that's always a good thing.. :
I used Candy Melts for the first time the other day and did not like them at all. I had a hard time with them not smoothing out in the mold. I think I will stick to Merckens and a bit of paramount crystals, and I can get Merckens a lot cheaper at the bulk food store!
I think it makes a difference whether you're going to dip or mold... I mold, so I add a little butter or mix with chocolate chips since the chocolate coating will be thicker and I don't want it as hard. If you're dipping, you'll probably get a thinner coat, so you can probably go with the bark or melts. (Someone on another thread said the ingredients are exactly the same, which I will definitely be looking into when I run out of the melts!)
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