I'm not a chocolate expert, but I've found the easiest thing for covering cake balls, fruit, etc... is to use candy melts (e.g. Merkens, Wilton, etc..) and use some paramont crystals to make the consistency nicer for dipping. I've tried alot of other recipes & techniques but this is the easiest for me.
Kiki, I use almond bark.......I melt it in the microwave, stirring every little bit, just until it's melted. Then, because it's hot I add a little dab at a time of Crisco and stir until it melts.....I keep doing this until it's the consistency that I want. HTH
snowshoe, what do the paramount crystals do? I make chocolate covered Easter eggs and dip them in the chocolate almond bark, but usually have a problem keeping it the right consistency. Do the paramount crystals help anytime you are dipping? Thanks!
snowshoe, what do the paramount crystals do? I make chocolate covered Easter eggs and dip them in the chocolate almond bark, but usually have a problem keeping it the right consistency. Do the paramount crystals help anytime you are dipping? Thanks!
They seem to make the chocolate a bit more fluid for dipping. Here's a link:
http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=619061
almond bark is a chocolate candy coating. I don't know for sure but it probably has a lot less real chocolate/cocoa in it than say a chocolate bar. It does not need to be tempered like real chocolate, I'm guessing b/c of added wax or other additives.
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