Chocolate-Dipped fruit, cookies and candy are great for special occasions.They are easy to make, just choose your favorite chocolate, melt it, and then dip it.Three easy techniques for melting chocolate are discussed in this article.10 minutes is the total time for prep and cooking.
Step 1: To melt chocolate, you have to pick it.
You can choose to melt chocolate bars, chocolate chips, or discs of special melting chocolate, apart from the basic types of chocolate.They can be melted using the same methods.You can find melted chocolate at specialty baking and confectionery stores.It can melt at higher temperatures than ordinary chocolate.High heat can cause white chocolate to get dry and flaky.It is possible to melt chocolate bars for dipping.After the chocolate has been melted, sugar may be added to taste.
Step 2: Keep chocolate out of the water.
The texture and consistency of chocolate can be ruined by a stray drop of water.No matter how long you stir it, melted chocolate won't melt smoothly.When you unwrap your chocolate, place it in a dry bowl away from water sources.Even steam and condensation can cause chocolate to seize.
Step 3: Over low heat, melt the chocolate.
Too much chocolate can cause it to seize.There is a dry, crumbly appearance to overheated chocolate.Make sure you always melt chocolate slowly using low heat, no matter what method you use.
Step 4: You should have vegetable oil.
Adding vegetable oil to seized chocolate can save it from being thrown out.The chocolate will seize because of the presence of water.If only a small amount of chocolate is seized, vegetable oil can smooth it out.There is a small amount of vegetable oil in chocolate that has seized due to overheating.It is recommended that vegetable oil be used to restore the chocolate'sMoisture.
Step 5: Take your dipping items to the store.
It is best to have your dipping items ready to dip as soon as the chocolate is done melting.Make sure the fruit has been washed and dried.To prevent chocolate from seizing, be sure to towel dry fruit pieces that have not been washed.Line the baking sheet with paper.You can put fruit on the sheet as you dip it.When you are done dipping, put it in the fridge.Once the chocolate has cooled and hardened, it won't stick to the paper.
Step 6: The double boiler needs to be set up.
It's easier to keep the melting temperature low and controlled with double boilers because they heat the chocolate indirectly.If you don't have a double boiler, you can make one.There is a medium-sized pot and a smaller one inside.It is easier to control the boiler if the smaller pot is a few inches smaller than the larger one.The pot should be filled with a few inches of water.The bottom of the smaller pot should be submerged in an inch of water if you put it inside the larger pot.The water shouldn't get to the brim of either pot.Don't put water into the smaller pot.
Step 7: The chocolate should be placed in the boiler.
The top part of the double boiler has chocolate in it.Break chocolate bars into smaller pieces before putting them in the double boiler.This will help them melt quickly.Don't overfill the boiler.It is better to melt chocolate in small batches, since it can seize when exposed to temperature or humidity.The double boiler should not be covered with a lid.The chocolate could be affected by the condensation from the heated water.
Step 8: The boiler should be heated over medium-low heat.
The bottom layer of chocolate will start melting after a few minutes.
Step 9: You should stir the chocolate frequently.
It will melt evenly and not get overheated.Turn the heat down if the chocolate is burning.Continue stirring until the chocolate is completely melted.
Step 10: Start dipping.
Once the chocolate is melted, you can put fruit, cookies or candies in the double boiler.Stir the chocolate every few minutes to keep it from melting while you dip.Remove the top part of the double boiler, turn off the heat, and place it on the counter before you start dipping.
Step 11: The chocolate should be placed in a microwave safe.
You can use any plastic, glass or ceramic bowl.Don't overfill the dish.If you need more chocolate, you can always melt a little more.You can add vegetable oil to a cup of chocolate.It helps prevent chocolate from seizing, but it may affect the taste.
Step 12: Put the dish in the microwave.
It can be microwaved on medium heat.Remove the dish from the microwave and stir the chocolate.The dish will get hot.Continue until the chocolate is completely melted.
Step 13: The dish should be removed from the microwave.
Transferring fruit, cookies and candies to a different dish will cause it to cool quicker.
Step 14: The chocolate should be placed in an oven safe dish.
Spread it evenly in the bottom of the dish.Metal dishes heat through quickly.Place the chocolate in a smaller dish if you want to use a toaster oven.
Step 15: The dish should be placed in the oven.
To allow the chocolate to melt, set the oven to its lowest temperature and close the door.If the oven runs hot, keep the door slightly open.Use the lowest setting on the oven to melt chocolate.
Step 16: Place the chocolate in a container.
If you want the chocolate to melt more evenly and quickly, be sure to stir often.Continue until the chocolate is completely melted.It should take about an hour.
Step 17: The chocolate needs to be removed from the oven.
Start dipping it on a table or counter.