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Hey Amanda (or anyone else that knows)
Kind of a random question for you. In your business, have you ever done chocolate covered marshmallows on a lollipop stick? I want to make these and give them out as favors at DDs birthday party this weekend. I tried it last night, and it didn't go well. I am using milk chocolate chips (I need it to be nut-free, and not have the "processed in a plant that uses nuts, etc" warning on them, so those chocolate wafer things from Michael's are out). I melted them in the microwave until smooth, then dipped the marshmallow pops. It went okay for the first one, but the chocolate started to harden too quickly, so the next two didn't work out so hot.
Anyway, how would you recommend getting the chocolate to a good consistency that will stay melted? Do you add anything to it (for example, shortening or olive oil)?
I have to make about 45 of them, and now I'm not so sure I can get them done based on my experience last night!
Thanks for any expert advice you can provide!
Re: Hey Amanda (or anyone else that knows)
Do you have a double boiler? (prob a dumb question)
You can make one by using a glass bowl over a saucepan so it keeps the chocolate melty
Here's what I found about how to do it because I would type all day long and not make sense
Make Your Own
Instead of spending money on a double boiler that you'll only use once in awhile, use a Pyrex or a stainless steel bowl as your upper saucepan. First, select a large pot and fill it with 1 to 2 inches of water and place it over low to medium heat until the water begins to simmer. Choose a bowl that has a diameter larger than that of your pot and place it on top. Make sure that your bowl does not fall into the pot or touch the simmering water. Place your chocolate, sauce or other substance into the bowl and let the steam heat the bottom of the bowl. Stir as directed by the recipe.Caution
Steam from the bottom pot will gradually escape. Depending on your recipe, this could be a bad side effect of a homemade double boiler. If steam gets into melting chocolate, the chocolate will seize up and be ruined. Make sure that you allow the steam to dissipate without getting into your food.I made a ton for our Christmas baskets, I added shorting to the and melted and mixed the chocolate to the consistency that I wanted. Hope that helps, made things a lot smoother.
I don't have a double boiler, but can probably do the Pyrex trick, I think.
So, do I just keep the heat on when I'm dipping the chocolate? Or once it is melted, do I take it off the burner?
I was just thinking that doing the chocolate on the stove would keep it warmer longer if you kept it in the bowl and dipped them there, keeping the water on a low simmer so it keeps the chocolate melty and gooey.
ooooh those sound yummy. Maybe a treat I'll have to make for Maddy's birthday party!
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
They are super yummy! I stuck the marshmallows on lollipop sticks, drizzled with caramel, dipped in the chocolate, and then put sprinkles on them. I sampled one last night to make sure they tasted okay, and YUM!!! Perfect!
Sorry, I am kind of late w/this but the other girls are right. I do 2 things
Use a sauce pan with water in it and a glass bowl (make sure water is not touching bowl). heat until melted, then turn heat to low, just watch so the water does not evaporate.
I also use a heating pad, take off the cover, get it nice and hot and sit your bowl of melted chocolate on that. Just keep stiring it and usually it will stay wet.