Chocolate covered fruit help!!!!

[Ar1el]

I would like to make chocolate covered fruit for this weekend but every time I do chocolate covered anything, it always ends up with a white film like over it.??? Anyone have a suggestions on how to keep the chocolate looking fresh. TIA

 

[golfgal]

If you refrigerate the chocolate it can cause that film.

 

[Ar1el]

hrmm, so do I just let it dry and harden on the counter then?

 

[kwelch10377]

It can be caused by either the moisture from the fridge or from heat or humidity.

Make sure you don't get the chocolate too hot when you melt it and do not store in the fridge.

 

[wdwmom2]

Add a tablespoon or 2 of oil to the melted 16 oz bag of chips. It makes the chocolate more smooth and dips easier.

 

[beattyfamily]

I've made choc covered strawberries several times. They are tough to keep 'nice'.

My suggestion is to make them at the last minute so you don't have to refridgerate them at all or at least not for long. The fridge causes condensation and eventually the choc separates from the strawberry as well.

They can stay room temp for at least 2 days max (the day before and the day of serving) but I usually refidgerate them once they've hardened.

When you melt the chocolate, add a tablespoon of crisco. Helps alot.

Good luck.

 

[Ar1el]

Thank you all so much for the tips. I will try the oil and see how it works for me.

 

[plutolovr]

If you're using "real" chocolate, then you need to temper it. That white film is called a bloom and is caused by the chocolate being either too hot when you melted it or not being the correct temperature when you're dipping the fruit.
I would suggest getting a coating chocolate like Merckens, it doesn't need to be tempered. If it's cool enough in your house you can let the dipped fruit dry without refrigerating it.