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12-10-2006, 06:47 PM
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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 |
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12-10-2006, 07:14 PM
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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. |
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12-10-2006, 07:22 PM
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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 |
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12-10-2006, 07:53 PM
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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 |
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12-10-2006, 07:54 PM
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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 |
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12-10-2006, 08:13 PM
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Keeping chocolate shiny - brown
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12-10-2006, 08:15 PM
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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 |
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12-10-2006, 08:19 PM
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Keeping chocolate shiny - brown
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12-10-2006, 08:37 PM
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Keeping chocolate shiny - brown
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12-10-2006, 08:41 PM
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Keeping chocolate shiny - brown
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