Chocolate For Dipping
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Chocolate For Dipping
Last updated 6/12/2012 1:15:31 AM. Recipe ID 44942. Report a problem with this recipe.
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      Title: Chocolate for dipping
 Categories: None
      Yield: 1 Servings
           See instructions
  Boil water in bottom portion of double boiler, remove from heat. Put
  top of boiler over water. Water should not touch bottom of pan. Place
  cut up chocolate or chips in boiler, 1 cup at a time. Stir rapidly
  after each addition. A small amount of paraffin may be added with
  chips to serve as a hardening agent. Melted chocolate should never
  exceed 110 on a candy thermometer. Remove from hot water, cool on
  rack until 80 degrees and chocolate has thick pudding-like
  consistancy. Immediately place over warm water (115 degrees) and stir
  well (2 minutes) until soft enough to pour. At this point mixture
  should not be over 90 degrees. Pour into Candy Molds to harden.
  Chocolate can be used as a coating for creams, bon bons and cordials.
  Drop center into melted coating. Lift center from coating with fork.
  place dipped centers on heavy waxed paper. Be sure that coating is
  thick all the way around, ad cordials have a tendency to leak.
  Do not overheat chocolate coating. Never add water to coating, if
  chocolate needs thinning, add small amount of cocoa butter. Dip
  cordials twice so bottom is completely covered. Cordials should ripen
  several days before coating so they can liquify. Creams should stand
  overnight before eating. Dip chocolates in a very cool room.

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Recipe ID 44942 (Apr 03, 2005)

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