Dipped Chocolate Anything Recipes

Steps:

• Melt 1 1/2 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.
• 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.
• Once tempered, use immediately for dipping. Store tempered chocolate at room temperature.

Steps:

• Melt 1 1/2 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 F on a candy thermometer.
• 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.
• Once tempered, use immediately for dipping. Store tempered chocolate at room temperature.

Steps:

• Chop the paraffin into small pieces.
• Melt the paraffin in the microwave, or on top of a double-boiler. (This takes quite a while, so be patient.).
• When the paraffin is melted, add the chocolate.
• Stir all together.
• If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended. Be sure to stir your mixture between 1-minute heatings. If using a double-boiler, stir the chocolate/paraffin mixture constantly until fully mixed.
• Dip marshmallows, nuts, dried fruit, cookies, pretzels, or whatever you like.
• Fresh fruits should be at the peak of ripeness. After rinsing your fresh fruit, you need to be sure it's patted completely dry. (Chocolate will not cling to wet fruit.).
• After dipping, place on a waxed-paper lined cookie-sheet and allow to harden. 15 minutes to 1 hour, depending on ambient temperature.

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.

Steps:

• Remove the chilled candy from the refrigerator about 10 minutes before coating (dipping cold centers can result in cracked coating).
• Place the chocolate chips and shortening in a 2-cup measuring bowl.
• Place the bowl into a larger bowl which contains very warm water (about100-110F) the water should reach only halfway up the 2-cup bowl with the chocolate (DO NOT LET EVEN 1 DROP WATER MIX WITH CHOCOLATE!).
• Stir mixture constantly with a small spatula until the chocolate is melted and the mixture is smooth (this should take about 16-18 minutes, do not rush the melted process).
• If necessary replace the water with more very warm water.
• remove the 2-cup bowl with melted chocolate from the water and continue to stir until all the chocolate is cooled slightly (about 2-3 minutes).
• Set one candy onto a two-pronged fork, then completely dip candy into melted chocolate.
• Gently tap the fork against side of the bowl to remove any excess melted chocolate.
• Place onto baking sheet lined with waxed paper.
• Repeat with remaining candy.
• If the chocolate becomes too thick for dipping, place the bowl containing the chocolate into the bowl with warm water until desired consistancy.
• TIPS ON HOW TO WORK WITH DIPPING CHOCOLATE.
• Avoid all types of moisture when melting the chocolate, any steam or drops of moisture can cause the mixture to :seize" or become very firm, crumbly and grainy, if this occurs it can be corrected by stirring in 1 teaspoon shortening for each 2 ounces of melted chocolate.
• Chocolate can also be melted over low heat in a double boiler.
• Store the chocolate tightly wrapped in a cool dry place, do not refrigerate.