I'm dipping pretzels in white chocolate. I ran out of the dipping chocolate wafers, and I want to use white chocolate chips, but they're thicker than the dipping chocolate. What can I add to the chocolate chips to make them thinner and easier to dip with, but will still let the chocolate set properly?
2006-12-14 16:31:11 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
The white chocolate wafers and the chips are basically the same thing. If you heat the white chocolate too much it will bind. That may be what happened to yours. Add a couple of level teaspoons of vegetable shortening, not butter as it contains water, to the melted chocolate and it will be smoother and easier to work with.
2006-12-14 17:06:33 · answer #1 · answered by missmoon_1953 3 · 0⤊ 0⤋
This is an edit I'm not erasing everything I wrote, I thought the size of the chips where the concern, anyway, put what I wrote in the ol memory bank for next time.
Use a knife and chop them a little if you have to but you're still going to have to put it back on some heat to re-temper the whole batch, it's got to get to a minimum of 90 degrees, I just stick my finger in a couple times and when I start to feel heat then I know it's about 98.6 degrees, or take a tip of a knife and dip it in the mix and then into cold water for a few seconds and feel if it's sticky or not, if it's sticky then it's not tempered enough and you need to heat it back up, ok I'm done, hope that helps
2006-12-15 00:40:11 · answer #2 · answered by Steve G 7 · 0⤊ 0⤋
melt the chip then and a SMALL amount of milk to make it not as thick and VERA SMALL amount of salt no more then a tsp and that a lot of chips to (the chips are sweeter then the wafers normally). Must watch all the time.
2006-12-15 00:43:54 · answer #3 · answered by dragon_of_phx 2 · 0⤊ 0⤋
1 cup butter
2 (14 oz.) cans condensed milk
12 ozs. chocolate chips
Combine butter, condensed milk and chocolate chips in saucepan. Cook over low heat until chocolate melts, stirring frequently. Mixture burns easily. Cook until smooth.
2006-12-15 00:37:12 · answer #4 · answered by babygirl4u 3 · 0⤊ 0⤋
I would try a little butter or a little cream, but it won't set up as firm as the unaltered chocolate.
2006-12-15 00:37:54 · answer #5 · answered by heart o' gold 7 · 0⤊ 0⤋
a lil bit of milk or butter - but watch its consistency!
2006-12-15 00:34:19 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Add milk it will thin it
2006-12-15 00:34:07 · answer #7 · answered by DJ C 4 · 0⤊ 0⤋