I am dipping pretzels and have used chocolate chips and bulk chocolate wafers. I would like to know what to use to help the chocolate harden after dipping. I cool them in the refrigerator after dipping but they need to be a bit harder when transporting or serving them. Thanks for any help!
2006-12-01 04:03:51 · 4 answers · asked by kchamber2 2 in Food & Drink ➔ Cooking & Recipes
Not all chocolate is made for dipping, and some just isn't going to harden the way you want it to. Bakder's makes a great dipping chocolate, comes in milk or dark, they're sold in little tubs that you microwave. I use these all the time for dipping strawberries and animal cookies.
2006-12-01 04:13:53 · answer #1 · answered by woodlands127 5 · 1⤊ 0⤋
I learned this process when I tried a recipe for Sacher Torte. You need to melt the chocolate, then spread it on a marble surface with a spatula, scrape it up, melt again and repeat about 3 or 4 times. After this process, the chocolate will set hard.
I had a marble surface in my kitchen at the time and it worked perfectly. I assume though that any smooth surface would work just as well. Give it a try, though you might want to try with a small quantity for the test.
Happy cooking!
2006-12-01 12:18:43 · answer #2 · answered by shamrock 5 · 0⤊ 1⤋
A little bit of paraffin (spelling?) sold in baking isle. Almond bark is better for dipping.
2006-12-01 12:21:22 · answer #3 · answered by wondermom 5 · 0⤊ 0⤋
This what you need, tempering, there's to much to put on here so do a little reading and you have a great chocolate.
http://www.candyplus.net/tempering_chocolate.htm
2006-12-01 12:13:22 · answer #4 · answered by Steve G 7 · 0⤊ 1⤋