Melted chocolate?

Question

When you melt chocolate to dip fruits etc, how can I get a shiny finish instead of the matt finish I usually get?

Answer 1

Some of the additives suggested are really weird. Try stirring in some butter, or adding single cream. Don't boil. Always melt chocolate over a pan of simmering water, without letting the bowl touch the water. Use a good quality chocolate with plenty of cocoa solids.

Answer 2

never upload water to melted chocolate because it will make it bypass gluggy and ineffective. you may regardless of if soften it with water and sugar to make it right into a sauce, regularly made with the addition of cream too. to maintain chocolate runny without relatively making a sauce you need to upload somewhat cream or milk , distinctive effects counting on what you employ. Cream will organization up somewhat yet no longer set complicated, milk will make it somewhat runnier and it wont particularly organization up in any respect. upload the two gradually until eventually u locate the needed consistency, remembering that it relatively is going to likely be somewhat greater impregnable as quickly as this is chilly. Oil is additionally used yet i do no longer think of i might prefer to place that many greater suitable energy into chocolate. the top effect could be shinier although if that's what you will possibly desire. yet another thought could be to characteristic somewhat liquer if the chocolate is for adults while you're basically meaning that it contraptions complicated until eventually now you get a threat to place it on the cake or icecream and you choose it to bypass complicated as quickly because it relatively is on, then you certainly basically ought to maintain the chocolate heat while you're making use of it. maximum suitable thank you to do this is to stand the bowl of melted chocolate in a bowl of very heat water, take care to no longer splash any water into the chocolate although

Answer 3

You have to "temper" the chocolate! Use top quality chocolate only and heat in a double boiler to approximately 110F never over 122F! Then take cold chunks of the same chocolate and keep adding until you obtain 86F. The chocolate is now tempered but you have to retain 86F by slight warming over the double boiler as necessary!
An easier way is a chocolate tempering machine available at high end culinary stores.

Answer 4

When I make chocolate candies I add a small piece of paraffin wax to the melting chocolate. It not only adds the shine, but it also sets better.

Answer 5

I would use a little bit of oil or maybe some parafin wax...the wax helps ur chocalate set a lot more...it's used in alot of chocolate recipes....it sounded strange to me...but then I tried it and magic...it did work...good luck

Answer 6

Try not to over stir the chocolate as this can make it loose it's shine also.

Answer 7

Add 1 tbsp of butter or vegetable shortening before heating in the microwave or add 1tbsp of sunflower or groundnut oil to the chocolate when it is fully melted.

Happy glazing! :)

Answer 8

melt a couple of pieces of unsalted butter (the type you get in blocks) and stir that into the melted chocolate.

Answer 9

add a little vegetable oil... that is what is advised when using a chocolate fountain... it also makes it run better. yum yum and good luck x (plus it won't change the taste like golden syrup etc)

Answer 10

Use better quality chocolate at least 70% coco solids green and blacks do one so do lindt both avalible in supermarkets