Dipped Chocolate Anything
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds good-quality bittersweet chocolate, chopped into bean-size pieces (by hand or in a food processor)
- Pretzels, graham crackers, dried fruit or anything for dipping
Preparation
- Step 1
Melt 1½ pounds chocolate in top of a double boiler (or clean metal bowl set over simmering water). Remove chocolate from heat when it reaches between 110 and 115 degrees on a candy thermometer.
- Step 2
To bring into tempering range, add remaining chocolate to the mixture and stir constantly with a rubber spatula until the thermometer registers 82 to 84 degrees. Put chocolate back over the hot water and bring temperature to between 88 and 91 degrees. Be careful not to let the temperature fall too far or you will have to gently re-warm the mixture; if the temperature rises above 91 degrees in the tempering step, you will have to start the process over.
- Step 3
Once tempered, use immediately for dipping. Store tempered chocolate at room temperature.
Private Notes
Comments
yes I love him, but not just any old thermometer will do.... it needs to be precise.
I usually stir in a bit of coconut oil to help with the coating. Anyone else?
I learned the hard way that you can’t use even top quality chocolate chips. Luckily I had some good quality bar chocolate on hand for a second attempt. Even with a good thermometer it’s tricky to get the temperature right. I found that the temperature kept rising after I removed the chocolate from the heat so it’s probably better to err on the side of the lower end of the highest (115) temp. I managed to get close and was at last successful using these instructions.
I learned the hard way that you can’t use even top quality chocolate chips. Luckily I had some good quality bar chocolate on hand for a second attempt. Even with a good thermometer it’s tricky to get the temperature right. I found that the temperature kept rising after I removed the chocolate from the heat so it’s probably better to err on the side of the lower end of the highest (115) temp. I managed to get close and was at last successful using these instructions.
I usually stir in a bit of coconut oil to help with the coating. Anyone else?
absolutely!
This is definitely not easy! As I was melting the initial portion, the chocolate skyrocketed in temp to 120? Then after cooling it down by adding more chocolate pieces, and rewarming it a few more degrees to 90, it remained very thick and didn't cover smoothly. My husband didn't mind cleaning up the pot and chopsticks that I used to dip the truffles with, but what a mess.