I have melted chocolate chips in a pan that is on top of another pan that has hot water in it. I am trying to dip strawberries in the melted chocolate, but the chocolate will not stay on the strawberries. What do I need to do?
2007-02-09 11:14:28 · 7 answers · asked by Babygirl 2 in Food & Drink ➔ Cooking & Recipes
First of all, make sure the strawberries are completely dry & VERY chilled ( I pop mine in the freezer for a few minutes before dipping). Secondly, immediately after dipping, place on baking sheet lined w/ wax paper & place tray in fridge to chill quickly. If you try this & it's still won't stick, then add a little butter or Crisco to the chocolate. I think your chocolate is fine, just try the first 2 suggestions & you'll know for sure......
2007-02-09 11:33:39 · answer #1 · answered by sandypaws 6 · 1⤊ 0⤋
Make sure that your berries are cold, and more importantly, dry. If the berries are damp, the chocolate will not adhere. Check you chocolate's melting point. A chocolate with a lower melting temperature will be thicker, and stick more. Chill the dipped berries quickly, so the chocolate will harden.
2007-02-09 19:21:58 · answer #2 · answered by DAP 1 · 2⤊ 1⤋
If you have some paraffin that is used to seal homemade jelly you could melt a little of that with the chips. Otherwise it won't ever stick.
You need the candy coating that is on the market for dipping stuff unless you have the paraffin.
2007-02-09 19:26:57 · answer #3 · answered by haveyarn2crochet 3 · 0⤊ 0⤋
Make sure the strawberries are absolutly 100% dry. You probably (hopefully) washed them beforehand and may not have dried them off. Choclate will not stick to water.
Next time get the melting wafers. They are made especially for molding/dipping.
2007-02-09 19:22:29 · answer #4 · answered by magooi1234 3 · 1⤊ 0⤋
Okay, you need to make sure it is baking chocolate and then once you dip the strawberry in melted choc. you lay them on wax paper until they harden and then refrigerate them.
2007-02-09 21:27:15 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Add a little bit of shortening to the chocolate as it melts. It will make it velvety smooth and it should stick fine.
Dont over cook the chocolate either, that will make it crumbly and un-usable.
2007-02-09 19:19:48 · answer #6 · answered by helpful 2 · 5⤊ 0⤋
ok so your chocolate is umm not think. let it stay in the pan a lil bit more or add more chocolate
2007-02-09 19:32:04 · answer #7 · answered by Cutie 4 · 0⤊ 0⤋