- Should strawberries be cold or room temperature before dipping in chocolate?
- What does adding coconut oil to melted chocolate do?
- Can you eat seized chocolate?
- Does melted chocolate and butter Harden?
- Can you temper chocolate without a thermometer?
- What do you do when melted chocolate is too thick?
- Why is my homemade chocolate not hardening?
- Can you add butter to melted chocolate?
- Why do you add butter to melted chocolate?
- How do you make chocolate shiny?
- How do you fix bloomed chocolate?
- Why are my candy melts thick?
- Can I use olive oil to thin candy melts?
- Can I use vegetable oil to thin out melted chocolate?
- What do you add to melted chocolate to keep it soft?
- Can you use chocolate chips for dipping?
Should strawberries be cold or room temperature before dipping in chocolate?
For best results, don’t refrigerator your strawberries unless necessary.
Set chocolate at room temperature and store at room temperature.
If you are in a warm climate and need to refrigerate your strawberries to set, then allow 15-30 minutes to harden in the refrigerator, then remove..
What does adding coconut oil to melted chocolate do?
We like to combine coconut oil and melted chocolate so that the chocolate hardens faster and a little thicker. The coconut oil makes the chocolate act like a chocolate shell. It’s not essential—and doesn’t add much flavor at all—but we recommend it.
Can you eat seized chocolate?
Although you can’t use the chocolate for its original purpose now, which was coating sweets with pure melted chocolate, you can use the seized chocolate to make brownies, chocolate sauce, mousse, or any dessert that calls for melting chocolate with some butter or a greater quantity of liquid.
Does melted chocolate and butter Harden?
There is not much of a secret or trick to dipping something in chocolate and getting it to harden, actually. Simply melt semisweet chocolate by itself or with a little cream or butter. … When the chocolate is cooled, it hardens. (Adding oil to the chocolate was your downfall.)
Can you temper chocolate without a thermometer?
Heat the water: Fill the pot with water and bring it up to a simmer. Turn off the heat. … Let the chocolate sit in bowl over the hot water, uncovered, until it is about 2/3 melted. Stir until completely melted: After the chocolate is about 2/3 melted, gently stir it and allow it to melt further.
What do you do when melted chocolate is too thick?
Stir constantly and allow the solid chocolate to bring down the temperature of the melted chocolate. If the chocolate remains thick or lumpy, try straining it through a sieve first. If this doesn’t solve the problem, add a spoonful of vegetable oil or melted vegetable shortening and stir thoroughly.
Why is my homemade chocolate not hardening?
Tempered Chocolate Won’t Set-Up/Harden: This usually happens when you don’t use enough seed chocolate during the tempering process. Without enough seed chocolate, there are not enough seed crystals to allow the cocoa butter to crystallize.
Can you add butter to melted chocolate?
Chocolate can be safely melted with a small amount of liquid, such as milk, cream, butter, or alcohol if they are placed in the pan or bowl together (the same time). Cold liquids should never be added to melted chocolate, as they can cause the chocolate to seize.
Why do you add butter to melted chocolate?
The butter is added to the chocolate to provide extra fat for the recipe and to thin out the chocolate so that it better mixes with the other ingredients. You shouldn’t add anything in chocolate while melting it. If you’re making ganache then you can add butter (unsalted) because water ruins chocolate.
How do you make chocolate shiny?
Warm the chocolate gently to 86 degrees for dark or 84 degrees for milk and white. Hold it at this temperature for a few minutes, then warm up to 91-92 degrees for dark (87-89 degrees for milk or white). As the chocolate warms, the undesirable beta-prime crystals will melt and the chocolate will be ready to use.
How do you fix bloomed chocolate?
But don’t worry, you can learn hot to fix bloom by simply remelting the chocolate in these instances. Place a small heat proof bowl on top of a saucepan of simmering water. You don’t want the water to touch the bowl, just about 1/2 inch or so of water will do. Use as desired.
Why are my candy melts thick?
Temperature is very important when working with Candy Melts candy. A cold work surface or a cold room will cause the candy to thicken, then set. To avoid that, we suggest using the Candy Melts Melting Pot to help keep your candy at the right temperature for dipping and dunking, no matter what the environment.
Can I use olive oil to thin candy melts?
Technically, you “can” use olive oil, but it won’t be the same. Fix it with 2 tablespoons of EZ Thin Dipping Aid, or 2 tablespoons of melted shortening to thin out your candy melt cake pop coating. … Never deal with lumpy, crusty or cracked candy melts again.
Can I use vegetable oil to thin out melted chocolate?
You can save slightly overheated candy melts and melting chocolate by adding a touch of Crisco (shortening). … Therefore, you should use about one teaspoon of vegetable oil per cup of chocolate. The same applies to shortening for melting chocolate and candy melts.
What do you add to melted chocolate to keep it soft?
Before you melt your chocolate, add a little vegetable oil. This will keep your chocolate from drying out. It can also fix slightly overheated chocolate!
Can you use chocolate chips for dipping?
You can use chocolate chips for quick-and-dirty dipping; they’re meant to survive in the oven, after all, so a few gentle zaps in the microwave won’t do much damage. Chips don’t contain enough cocoa butter to temper, so the melted chocolate will harden with a streaked or swirled appearance.