How do you cover things with chocolate?!
I tried melting chocolate chips, then dipping pretzels, but the chocolate never really hardens quite the same!.
also, is there a trick to getting the chocolate to flow better!. It's too thick!.Www@FoodAQ@Com
also, is there a trick to getting the chocolate to flow better!. It's too thick!.Www@FoodAQ@Com
Answers:
You are needing to "temper" your chocolate if you want professional quality chocolate covering such as you get on a box of chocolates!.
Tempering is a tedious and exacting process, but once you get it right, your chocolate covering will be glossy and hard!.
I have made chocolates as gifts for yearsWww@FoodAQ@Com
Tempering is a tedious and exacting process, but once you get it right, your chocolate covering will be glossy and hard!.
I have made chocolates as gifts for yearsWww@FoodAQ@Com
make sure your melting the chocolate over a double boiler so it doesnt burn!.!.
chop up 3 standard size bars of your favorite chocolate , add 1/4 c!. heavy cream and 1 tbsp of vegetable or peanut oil!.
the oil helps to regulate the consistency of the chocolate, and also adds a nice shine to the finished product!.
melt the ingredients together slowly until completely smooth, dip pretzels, strawberrys, bananas, marshmallows!.!.etc!.!.!., and place on wax paper, into the refridgerator for 20-30 minutes to set and you should be goodWww@FoodAQ@Com
chop up 3 standard size bars of your favorite chocolate , add 1/4 c!. heavy cream and 1 tbsp of vegetable or peanut oil!.
the oil helps to regulate the consistency of the chocolate, and also adds a nice shine to the finished product!.
melt the ingredients together slowly until completely smooth, dip pretzels, strawberrys, bananas, marshmallows!.!.etc!.!.!., and place on wax paper, into the refridgerator for 20-30 minutes to set and you should be goodWww@FoodAQ@Com
i find the secret is in the way you melt the chocolate, most put it straight into the pan and the direct heat doesn't melt it properly, fro best results put boiling water in a pot then put a glass bowl sitting on top of the pot!. keep stirring until the chocolate is melted!. if you want it to flow more than the texture you achieved then add a little milk but be sparing a tiny bit does a lot!. when you are coating things with the chocolate chill it m,so its really cold and the chocolate will set quicklyWww@FoodAQ@Com
double boil chocolate chips, too make sure the flow is right, make sure you do not allow any moisture, (condensation, or water) into the chocolate, and throw in a table spoon of crisco, if you have it!. also, make sure your not boiling it too high, try high medium!.Www@FoodAQ@Com
did you try putting it in the freezer after you where done!. lay it on a piece of wax paper on top of a cookie sheet and stick it in the freezer for about 20-30 min!. so that it can hardenWww@FoodAQ@Com
You can buy coating chocolate or buy courverture (high cocoa butter content and expensive, but tastes the best) but you have to temper it!.Www@FoodAQ@Com
Bust chocolate pieces into a pan and heat until bioling and maybe mix with milk to thin it out and then drissel careful onto what it is your making!.
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i wouldn't use chocolate chips i would use almond bark or coating chocolate it melts smoother and sticks alot betterWww@FoodAQ@Com
Melt the chocolate chips with some butter!Www@FoodAQ@Com
get a foundu pot it makes a big diference and dont use choclet chips use chocolet barsWww@FoodAQ@Com
you gotta buy some kind of special chocolate, i see them in packs of stuffWww@FoodAQ@Com
use chocolate chips and creamWww@FoodAQ@Com