Best Chocolate For Coating

Sugar Work By jouj Updated 25 Oct 2011 , 10:27pm by MsGF

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jouj Posted 24 Oct 2011 , 9:41pm
post #1 of 6

Hi, I want to make chocolate covered oreos, and cake pops. The problem is that I have tried many kinds of chocolate, but none seems to set properly when I finish. I tried refrigerating a little bit, they come out perfect, but soften after 15 min. I went to the cake supplies shop today, and found many kinds of chocolate, I didn't know which one was better for coating. How do you know which kind is for baking and which one is for coating?

PS: Candy melts are not available where I live, so I MUST use chocolate.


5 replies
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auntginn Posted 24 Oct 2011 , 10:11pm
post #2 of 6

My first impression was to say candy melts, but... since these are not available you will need to "temper" the chocolate. Tempering can be finickie, try looking on youtube for help. Sorry I coulndn't be of more help.

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josefina20 Posted 24 Oct 2011 , 10:31pm
post #3 of 6


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MCurry Posted 24 Oct 2011 , 11:23pm
post #4 of 6

You would have to use real chocolate and not the chocolate chips you buy at the grocery store for cookies. If your chocolate is not setting after you dip them your chocolate is not tempered correctly. White, milk and dark chocolate all have different temperatures that have to be in place for the chocolate to set up properly. You will need a thermometer or laser gun for tempering chocolate. There should be plenty of online sites to provide instruction.

As Auntginn said it is fickle. I would add not easy if someone is new at this. It takes practice. If you can find somewhere to order candy melts online I would do that if I were you.

Great chocolate brands are Valrhona, Guittard, and Callebaut are a few that I use often.

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jouj Posted 25 Oct 2011 , 9:53pm
post #5 of 6

Thank you for the replies. The chocolate brands that you mentioned are not available either. What's the right cocoa percentage for coating chocolate?
I have another question. white chocolate get lumpy, I read that I should either add shortening, or oil. Which one is better and let's the chocolate set?
Thanks again.

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MsGF Posted 25 Oct 2011 , 10:27pm
post #6 of 6

Your white chocolate is lumpy because it must be stirred a lot and never exceed 115 F. The easiest way to temper chocolate is to reserve a little of the chocolate and add it to the melted chocolate and stir off heat until it is all melted and combined. It is even simpler to add clarified butter, vegetable shortening, or oil to the chocolate prior to melting
For DARK chocolate (50% cocoa or more) add 1 tablespoon of fat (Listed above) for every 3 oz of chocolate.

For MILK or WHITE chocolate use only 1 teaspoon fat for every 3 oz chocolate.


Don't over heat chocolate while melting it. As soon as it is mostly smooth just small lumps, take it off the heat and continue stirring (off the heat source) until it is all melted and smooth.

I hope this helps, it is hard to explain, it is easier to show someone. Maybe check online if this isn't helpful.
Good Luck

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