Perfect Dipping Chocolate Recipe - Food.com (2024)

FAQs

What is the best chocolate for dipping? ›

For the best melting and dipping, couverture chocolate works best. The higher cocoa butter percentage in this type of chocolate helps it to melt more smoothly for dipping.

Alternatively, you can use a bit of vegetable oil or shortening. Start by adding just a small amount (a teaspoon for every 100 grams of chocolate should suffice), stir it in, and see if the chocolate is thin enough for your needs. If not, add a little more, but remember - it's easier to add than to take away!

Gently press the filling, bottom side down, into the melted chocolate until the top is level with the chocolate's surface. Then, pull a thin layer of chocolate over the filling with the dipping fork. Using the fork, lift the filling and then gently tap the fork against the chocolate surface repeatedly.

Overheating Chocolate

Overheated chocolate will lose the silky sheen of melted chocolate and become thick and muddy since it's very sensitive to high temperatures. Different chocolates require different maximum temperatures to melt properly.

Coconut oil is our magic ingredient, and the more of it you use, the snappier and faster-freezing your chocolate dip will become. Stick to refined coconut oil (it's often labeled as "for high heat") instead of unrefined or virgin; refined coconut oil has a more neutral, chocolate-friendly flavor.

Heat and stir constantly, until it reaches 87°–91°F. Remove the top pan of the double boiler. The chocolate is now ready to be used for molding candies, coating, or dipping.

Depending on your usage, you can always stir in a bit of vegetable or coconut oil to keep the chocolate soft and runny (but note, it won't harden well). Alternatively, mix your melted chocolate with cream for an indulgent dip or spread. We suggest using a dark chocolate with a minimum of 70% cacao.

Place chocolate in a dry, microwave-safe bowl. Now put the bowl in the microwave and microwave in 30-second intervals. Stir the chocolate with a dry spoon or spatula in between each 30-second blast until all of the chips are just about melted and look very glossy.

Be especially careful with methods like the double boiler or water bath, which involve water. Other liquids like vanilla extract will cause seizing too, so avoid stirring into your melted chocolate.

What happens when you add milk to melted chocolate? ›

You should warm the milk before adding it to the chocolate. The addition of a cold liquid to warm chocolate could cause it to seize.

The chocolate wasn't tempered (or pre-crystallised)

As a result, your chocolate won't harden and will continue to feel wet. Always temper your chocolate properly before working with it.

The short answer is quality or couverture chocolate. The better your product is, the easier it will be to melt and temper to create unforgettably delicious confections. It's possible to use chocolate bars or chips, but they may not melt as well as chocolate made for baking like baking discs.

Couverture chocolates have been specifically designed to use as a coating, with a minimum of 31% cocoa butter, so they're easy to temper even if you're unfamiliar with the process. Brands like Valrhona, Callebaut, Cocoa Barry, and Scharffen Berger are easy to find in gourmet grocery stores or specialty shops.

Chocolate: You can use candy coating/candy melts, almond bark, or semi-sweet chocolate (or white chocolate). If using almond bark or chocolate, chop it up before melting. Melt it with 1/2 teaspoon vegetable oil to thin out so it's easier to use as a coating.