Dipping Chocolate For Strawberries Faded??

Baking By CarolLee Updated 6 Aug 2012 , 6:49am by scp1127

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CarolLee Posted 5 Aug 2012 , 8:46pm
post #1 of 4

Does anyone have a tried and true recipe for the beautiful dipped strawberries I've seen so many times on CC? I've tried Ganach but it seemed too thick to get an even coat.

I had a cake this weekend with an order of dipped strawberries around the base. I used Wilton's melting chocolate (the one for the chocolate fountain) and they were beautiful....for a while. Then they turned a very light brown in streaks and it looked like a MESS.


Anyone ever had this happen?

3 replies
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kakeladi Posted 5 Aug 2012 , 9:45pm
post #2 of 4

I ha ve never used those Wilton melts but it sounds to me like you over heated the chocolate while melting the discs. Or maybe it has somethi8ng to do with hot & humid weather?

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KoryAK Posted 5 Aug 2012 , 9:56pm
post #3 of 4

Yep, sounds like they bloomed. This can happen if you get the chocolate too hot or let it sit melted without stirring for too long before dipping. Of course, candy melts are designed to be forgiving, so just bring it back into the recommended range before dipping and you'll be fine (next time)

You can also thin down ganache with cream to make it any consistency you like. I prefer it for dipped berries that I'M going to eat because I hate when the chocolate cracks off. You really can't handle the berries though unless its melts or couverture so most are done that way.

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scp1127 Posted 6 Aug 2012 , 6:49am
post #4 of 4

I use the Wilton melting pots and they are warm enough on "warm". I stay away from "melt". Also I add a tiny amount of paramount crystals. It seems to make them more immune to the sticking and drying associated with the chocolate being too warm.

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