Dipping Chocolate

Mrs42509 · March 2010

How do I do this?

Once, in the past I bought chocolate chips and melted them in a double boiler. Not sure if I over cooked them or what but the chocolate wasn't smooth/runny enough to dip something in it. I couldn't even drop something in it to cover it and it still look good.

I was reading Christine's blog and she added shortening to her chocolate in the double boiler. Is this always the case? I googled it and came up with one other site that said to add shortening but everything else was just simply melting the chocolate. Are there different kinds of chocolate out there that melt differently? I also thought someone once had told me to add some kind of wax to give a smooth shiny coat.

stillwaiting12 · March 2010

I personally find it easier to melt the chocolate in the microwave in smaller incriments. I add shortening to make it smooth, but I have done chocolate work in the past and not added the shortening and it's worked fine too, I think it's a preference.

I dont' know what you are trying to do, but if possible the melting chocolate from a craft store or a bakery supply store is definately easy to work with and I don't ever need to add shortening to it, it's always pretty smooth.

Mrs42509 · March 2010

Thanks!

I am going to make these

http://www.bakerella.com/cheesecake-pops/

and maybe Christine's Chocolate Chip Cookie Dough Truffles. I want to be able to put them on a stick dip them and pull them out quickly with a smooth chocolate shell.

I was wondering if the melting chocolate from a Candy store works better. I think I may try that as well as adding the shortening (in a different batch) way.

dpittis39 · March 2010

If you add some paraffin wax to the chocolate it gives it the smooth finish an slight shine.

Future.Mrs.Shawty · March 2010

I have always bought the chocolate squares....like almond bark but not the white... It melts nice and looks smooth. I use that to make my Oreo Truffles.

Christine.Louie · March 2010

I've also done it both ways. Usually it depends on the type of chocolate that you're using and how much fat it has in it.

Chocolate chips generally have less but it's also what I normally have at home so that's why I added the shortening to mine. Adding it thins the chocolate out so that the chocolate coating isn't as thick on the finished product and is also more pliable (ie: when you bite into it, it is less likely to just crack right off and separate from whatever it is that you coated.) You can also use some vegetable oil and it will do the same thing. I use veggie oil sometimes when I do cake balls.

Note, if you freeze the filling (cheesecake, truffle, cake ball, buckeye, etc.) before you dip it will generally form a thicker chocolate coating. I do suggest doing this because your finished product will hold its ball shape better but then definitely make sure you've thinned your chocolate out first or it'll just be wayyy too thick. Also, the "excess" chocolate doesn't run off as easily and you also will get a "foot" or pool of chocolate at the base which isn't as aesthetically pleasing.

I have those cheesecake pops bookmarked on my GR but haven't made them yet. The chocolate chip cookie dough truffles though are really good! Hubby is still asking me when I'm going to make him more . I'm also a sucker for cake balls b/c they're so versatile.

HTH and happy dipping!

kelklump · March 2010

I am not sure about all stores, but I do know Kroger sells Bark chocolate in the baking goods aisle. I am the queen of making chocolate covered pretzles and have plenty of this in stock at the house. I usually find it melts well and drys fairly quick without adding anything to it.

Good luck!

Dipping Chocolate

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