Why do you need to add shortening to chocolate when making chocolate covered strawberries?

Answer 1

Don't add it. I've worked in a chocolate shoppe where they made all their chocolate by hand, and on site. They never added anything when they did their chocolate covered fruits. Just get the coating wafers from the grocery store - or JoAnn Crafts sells them - and make sure the fruit is dry before starting.

Answer 2

Adding additional fat to chocolate allows it to melt easier and thus makes it more easy to work with. Any fat that is solid at room temperature can be appropriate, and most professionals would recommend adding coco butter. Coco butter tends to be much expensive then shortening, and more difficult to find. However, the taste results are generally superior.

Also remember that when heating chocolate to do it over extremely low heat in a heavy bottomed pan. Use a double boiler if you have one. Some people also have good results using a microwave on defrost or lower power for very brief time intervals (5 seconds or so at a time). If you go the microwave route, you'll need to remember to stir after every 5 seconds, because the chocolate will keep its shape, but will actually melt and become very soft. If you don't stir it becomes very easy to burn it.

Remember to just keep trying with small batches, chocolate can be a difficult substance to work with.

Answer 3

The shortning not only smooths out the chocolate it makes it adhere to the strawberry surface better.

Answer 4

the shorting help smooth out the chocolate.It keeps it from getting as hard as it was in the package.