![]() ![]() ![]() (If you are using a thermometer and tempering your chocolate the classic way, you'll want the melted chocolate to reach 122☏ for dark chocolate and 105☏ for milk or white chocolate.) Once it's melted enough, stir it very gently to help it finish melting. Let it sit until it's more than halfway melted. Place two-thirds of your chocolate into a heat-proof bowl, and place it over the pot of water (most of the bowl should touch the water).ĭon't touch or stir the chocolate. Begin by bringing a pot of water to a simmer. Tempering chocolate the "cheater's way" requires a gentle hand and lots of care. Higher quality chocolate will taste the best.Īlso, make sure you're using enough chocolate! If you use a very small amount (say, less than two cups), it will go cool too quickly and you'll have to keep starting over. If you can't find couverture, use the best quality chocolate that you can find. (Find it here and here.)Ĭouverture chocolate has a higher ratio of cocoa butter to cocoa, which helps it melt more smoothly. The ideal chocolate for melting and dipping is called "couverture" chocolate. Dipping chocolate rule 1: Pick wiselyĪll chocolate is not created equal. Follow along, and then get inspired to dip. I often use a cheater's method to temper my chocolate when I'm planning to use it for dipping. To properly temper chocolate like a pro, you should invest in a good thermometer (our test kitchen favorite is the top-of-the-line Thermapen).īut what if you don't have a thermometer? Don't despair! Chocolate perfection is still within reach. We have some excellent resources to teach you how to temper chocolate, step-by-step. Start by reading Susan Reid's detailed article, and follow up with our tempering chocolate guide. Why temper chocolate instead of just melting it? Tempering chocolate is a fancier method of melting and cooling chocolate that aligns the crystals in the chocolate, resulting in shiny cooled chocolate with a crisp snap. Don't be intimidated! This is nowhere near as intense as it sounds, but it does require a bit more care and attention than making cookie dough. To dip with chocolate perfectly, you'll need to temper your chocolate. In the from-scratch chocolate desserts realm of difficulty, dipped chocolate sweets fall somewhere in between quick one-bowl brownies and chocolate truffles. Nothing in your kitchen will be safe after this.) (Warning: The hard, cold truth is that most foods are improved upon by a quick dip in silky, rich chocolate. Today I'll show you how to make simple chocolate-dipped fruit, cookies, candies, and more. After all, it's always a good time to whip up a batch of homemade chocolate-dipped strawberries. You should be making, eating, and thinking about chocolate all year! And as for using chocolate to express love and affection? Let's all make a note to do that all year, too. Though chocolate-dipped foods might usually be associated with mid-February, I find that logic flawed. ![]()
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