Keeping chocolate shiny - brown
 

I like to melt semi-sweet chocolate chips and dip my biscotti in it.
But after the chocolate dries - the chocolate looks pasty white -
almost chalky. What can I add to the chocolate to keep shiny after it
dries? Someone mentioned cream . . .

TIA
JaKe
Seattle

Keeping chocolate shiny - brown
 

wrote:
> I like to melt semi-sweet chocolate chips and dip my biscotti in it.
> But after the chocolate dries - the chocolate looks pasty white -
> almost chalky. What can I add to the chocolate to keep shiny after it
> dries? Someone mentioned cream . . .
>
> TIA
> JaKe
> Seattle

I just actually looked this up for donuts, although not sure how well
it dries for biscotti. might be soft set

http://allrecipes.com/recipe/satiny-...ze/detail.aspx

you could probably nuke the chips...if you are careful.

Keeping chocolate shiny - brown
 

denise~* wrote:
> wrote:
> > I like to melt semi-sweet chocolate chips and dip my biscotti in it.
> > But after the chocolate dries - the chocolate looks pasty white -
> > almost chalky. What can I add to the chocolate to keep shiny after it
> > dries? Someone mentioned cream . . .
> >
> > TIA
> > JaKe
> > Seattle
>
> I just actually looked this up for donuts, although not sure how well
> it dries for biscotti. might be soft set
>
> http://allrecipes.com/recipe/satiny-...ze/detail.aspx
>
> you could probably nuke the chips...if you are careful.

I did nuke the chips. Someone else said corn syrup could help as well
- anyone?

JaKe

Keeping chocolate shiny - brown
 

wrote:
> denise~* wrote:
> > wrote:
> > > I like to melt semi-sweet chocolate chips and dip my biscotti in it.
> > > But after the chocolate dries - the chocolate looks pasty white -
> > > almost chalky. What can I add to the chocolate to keep shiny after it
> > > dries? Someone mentioned cream . . .
> > >
> > > TIA
> > > JaKe
> > > Seattle
> >
> > I just actually looked this up for donuts, although not sure how well
> > it dries for biscotti. might be soft set
> >
> > http://allrecipes.com/recipe/satiny-...ze/detail.aspx
> >
> > you could probably nuke the chips...if you are careful.
>
> I did nuke the chips. Someone else said corn syrup could help as well
> - anyone?
>
> JaKe

I meant nuke instead of using a double boiler, per the recipe I posted.

Keeping chocolate shiny - brown
 

> wrote

>I like to melt semi-sweet chocolate chips and dip my biscotti in it.
> But after the chocolate dries - the chocolate looks pasty white -
> almost chalky. What can I add to the chocolate to keep shiny after it
> dries? Someone mentioned cream . . .

For some reason I thought keeping it shiny was
why you were supposed to temper chocolate. Look
for that, I think it's your answer.

nancy

Keeping chocolate shiny - brown
 

wrote:

> I like to melt semi-sweet chocolate chips and dip my biscotti in it.
> But after the chocolate dries - the chocolate looks pasty white -
> almost chalky. What can I add to the chocolate to keep shiny after it
> dries? Someone mentioned cream . . .
>

Melting and Tempering Chocolate

"Whether you intend to coat a food item in chocolate or to mold
chocolate into a particular shape (like a lollipop or an Easter bunny)
you need to know how to melt and temper chocolate. Tempering chocolate
causes the particles in chocolate to be distributed and suspended evenly
throughout the final chocolate product, rather than clumping or
clotting. Correctly tempered chocolate will yield a bright, crisp, and
shiny chocolate, while incorrectly tempered chocolate will produce a
chocolate that is streaky and dull."

http://allrecipes.com/howto/melting-...te/detail.aspx




Dawn

Keeping chocolate shiny - brown
 

wrote:
> I like to melt semi-sweet chocolate chips and dip my biscotti in it.
> But after the chocolate dries - the chocolate looks pasty white -
> almost chalky. What can I add to the chocolate to keep shiny after it
> dries? Someone mentioned cream . . .
>
> TIA
> JaKe
> Seattle

Add a half to whole tablespoon of Crisco per each 12-oz bag of chips.
It will help the chocolate to set properly.

Keeping chocolate shiny - brown
 

Dawn wrote:
> wrote:
>
> > I like to melt semi-sweet chocolate chips and dip my biscotti in it.
> > But after the chocolate dries - the chocolate looks pasty white -
> > almost chalky. What can I add to the chocolate to keep shiny after it
> > dries? Someone mentioned cream . . .
> >
>
> Melting and Tempering Chocolate
>
> "Whether you intend to coat a food item in chocolate or to mold
> chocolate into a particular shape (like a lollipop or an Easter bunny)
> you need to know how to melt and temper chocolate. Tempering chocolate
> causes the particles in chocolate to be distributed and suspended evenly
> throughout the final chocolate product, rather than clumping or
> clotting. Correctly tempered chocolate will yield a bright, crisp, and
> shiny chocolate, while incorrectly tempered chocolate will produce a
> chocolate that is streaky and dull."
>
> http://allrecipes.com/howto/melting-...te/detail.aspx
>
>
> Dawn

Ahhhh - read the fine print! Thanks.

JaKe

Keeping chocolate shiny - brown
 

Keeping chocolate shiny - brown
 

Keeping chocolate shiny - brown