Dipping candy in chocolate (advice)

[tink20]

I have used the Almond Bark and the chip morsels before, and it turned out but not as smooth as this picture. Anyone have this kind of results and if so, advice please...and thanks!

Here is the picture. The chocolate looks so smooth and professional. (that is cookie crumbs on top)

http://images.media-allrecipes.com/userphotos/250x250/01/04/53/1045343.jpg

 

[ronandannette]

Try using "melting wafers"; they come in lots of different colours as well as chocolate and are available from craft stores. I would imagine however they are NOT as good tasting as high quality chocolate.

 

[ashley0139]

One of my good friends has a small business making and selling cake balls, so she does this all the time and I watched her often when we lived together. If you are doing it in the microwave, make sure you are doing it in just 30 second increments (on defrost is best so it's not actually cooking it) and mixing it really well after every heat getting it all off the sides of the bowl. If it's not smooth you can add a little bit of vegetable oil to it which also adds to the shine.

She's found that Almond Bark is best for melting brown/white and the candy melts they sell at Michaels (and other stores) for colors..

 

[lovemygoofy]

The best way is to temper chocolate the old fashion way to make things smooth looking and get the glossy finish.

If you want to use the melt wafers, add a touch of oil/Crisco to the wafers and melt at reduced rate if you are using the microwave. Also use the freshest wafers you can as they melt easier in my opinion.

One mistake is over heating the chocolate. It needs to be melted slowly stirred often. Don't try to melt all the chocolate pieces or by then it's overheated. Stir all the time and that will melt the chocolate more evenly.

 

[The Mystery Machine]

I have used the Almond Bark and the chip morsels before, and it turned out but not as smooth as this picture. Anyone have this kind of results and if so, advice please...and thanks!

Here is the picture. The chocolate looks so smooth and professional. (that is cookie crumbs on top)

http://images.media-allrecipes.com/userphotos/250x250/01/04/53/1045343.jpg

If you want a smooth glossy finish we do add "Gulf Wax" or paraffin wax to the mix, esp. when we make "buckeye's".

Not healthy but it gives that shiny, pretty look. It is edible.

http://homecooking.about.com/od/cookingfaqs/f/faqparaffin.htm

 

[lizabu]

Try using "melting wafers"; they come in lots of different colours as well as chocolate and are available from craft stores. I would imagine however they are NOT as good tasting as high quality chocolate.

This is what I do too. Also make sure anything your dipping (strawberries for example) are really dry. The teensiest bit of water will lump up your chocolate.

 

[lovin'fl]

If you want a smooth glossy finish we do add "Gulf Wax" or paraffin wax to the mix, esp. when we make "buckeye's".

Not healthy but it gives that shiny, pretty look. It is edible.

http://homecooking.about.com/od/cookingfaqs/f/faqparaffin.htm

This is my suggestion as well.

 

[Poohforyou]

I use merckens chocolate melts with some paramount crystals mixed in. Merckens makes the best tasting melts imo. Very smooth with a wonderful flavor. The crystals are simply partially hydrogenated palm kernal oil. It give the chocolate better mouth feel and sheen.

Wilton melts are very waxy tasting imo.

 

[lizabu]

I use merckens chocolate melts with some paramount crystals mixed in. Merckens makes the best tasting melts imo. Very smooth with a wonderful flavor. The crystals are simply partially hydrogenated palm kernal oil. It give the chocolate better mouth feel and sheen. Wilton melts are very waxy tasting imo.

I always use merckens too. Wilton melts seem so much thicker. I don't care for them.

 

[The Mystery Machine]

I use merckens chocolate melts with some paramount crystals mixed in. Merckens makes the best tasting melts imo. Very smooth with a wonderful flavor. The crystals are simply partially hydrogenated palm kernal oil. It give the chocolate better mouth feel and sheen.

Wilton melts are very waxy tasting imo.

I will have to look that up.