My Chocolate is Melted… Now What Do I Do???

If you are dipping strawberries…

Your fruit must be clean and dry.  Hold the strawberry by the hull (green leafy part) and dip 3/4 deep into the melted chocolate, lift and **“Shake & Scrape”.  Place dipped strawberry onto waxed paper or into a decorative paper candy cup.  We prefer a candy cup because it neatly contains any excess chocolate and the cup holds the hull after the berry is eaten.  Place in refrigerator several minutes until chocolate is firm and shiny.  Remove and keep at room temperature.  You should eat the fruit the same day it is dipped.

If you are dipping pretzel rods, logs, or biscotti…

Hold item at one end and submerge 1/2-3/4 into the melted chocolate.  **”Shake & Scrape” then place on tray lined with waxed paper.  While the chocolate is still wet, you may decorate by sprinkling them with non-parriells, jimmies, nuts, etc… Place in freezer until firm.  Let items come to room temperature before packaging.

If you are dipping pretzel twists or round cookies, cake ball, marshmallow etc…

Submerge the entire item in the melted chocolate.  Using a dipping tool or a carving fork to lift the item out of the chocolate.  **Shake & Scrape” then place on a tray lined with waxed paper. While the chocolate is still wet, you may decorate them by sprinkling them with non-parriells, jimmies, nuts, quinns etc… Place in freezer until firm.  Let items come to room temperature before packaging.

**”Shake and Scrape” simply means to shake off any excess chocolate into the bowl and scrape the bottom edge along the inside rim of the bowl.  By doing this you will have a much cleaner edge that doesn’t spread on your finished piece.

If you are molding…

Spoon (or use a squeeze bottle) melted chocolate into the mold.  It should be filled until flush with the top of the mold cavity.  If you go over the top, no problem, use an angle edge spatula to smooth out the back.  Tap the mold on your work surface to release any trapped air bubbles.  If you are making a lollipop, now is the time to insert the stick.  Lay the mold flat in the freezer.  When you are putting the mold in the freezer, look at the bottom.  It will look wet.  When your chocolate is ready it will look dry or opaque and pulled away from the mold.  The average setting time is about ten minutes.  If you see a “wet spot” it isn’t ready yet.  Put it back in the freezer for a few more minutes.  Take the chocolate out of the mold and lay flat until it’s at room temperature before packaging.

If you are using multiple colors of chocolate…

When using multiple colors of chocolate on the same mold it is important to let the individual colors set until firm before layering.  Example, if you would like to make a rose with and attached leaf…you would paint the leaf area of the mold by using a paintbrush, decorator bag or squeeze bottle with green chocolate.  Let that area set at room temperature until it’s firm to the touch. When firm, fill the balance of the mold with the desired colored chocolate.  Put in the stick and lay flat in the freezer to firm.  When set, release from mold and lay flat until its room temperature before packaging.  **if you try to rush the process by putting the mold in the freezer after the first color…the  chocolate will pull away from the mold and the next color will go underneath and look messy upon release.  You may also use luster dust to color chocolate.  Ask for a demo.

Comments are closed.