getting chocolate to harden
My brother made macaroons yesterday and wanted to dip them into
chocolate so he melted some chocolate chips and dipped them into that, but of course the chocolate stayed soft. What do you need to do to melted chocolate so that it'll harden like a shell after you dip a cookie into it? Cathy |
getting chocolate to harden
On Apr 8, 2:31 pm, cathy > wrote:
> My brother made macaroons yesterday and wanted to dip them into > chocolate so he melted some chocolate chips and dipped them into that, > but of course the chocolate stayed soft. What do you need to do to > melted chocolate so that it'll harden like a shell after you dip a > cookie into it? > > Cathy Paraffin wax IIRC, but I've never done it myself |
getting chocolate to harden
John Kane wrote:
> On Apr 8, 2:31 pm, cathy > wrote: >> My brother made macaroons yesterday and wanted to dip them into >> chocolate so he melted some chocolate chips and dipped them into >> that, but of course the chocolate stayed soft. What do you need to >> do to melted chocolate so that it'll harden like a shell after you >> dip a cookie into it? >> >> Cathy > > Paraffin wax IIRC, but I've never done it myself No. You need to use couverture, and you need to temper it. Generally, though, the chocolate on dipped items tends to have less "snap" than molded shells. |
getting chocolate to harden
cathy wrote:
> > My brother made macaroons yesterday and wanted to dip them into > chocolate so he melted some chocolate chips and dipped them into that, > but of course the chocolate stayed soft. What do you need to do to > melted chocolate so that it'll harden like a shell after you dip a > cookie into it? If you melt chocolate chips gently enough that they return to their original state without degrading the texture, the best you are going to get it something the texture of chocolate chips. If you want something with more of a shell texture you have to add some paraffin. I have never done it myself but my mother makes macaroons and dip them in chocolate. They are a seasonal treat. |
getting chocolate to harden
On Apr 8, 1:31 pm, cathy > wrote:
> My brother made macaroons yesterday and wanted to dip them into > chocolate so he melted some chocolate chips and dipped them into that, > but of course the chocolate stayed soft. What do you need to do to > melted chocolate so that it'll harden like a shell after you dip a > cookie into it? > > Cathy The chocolate needs to be tempered, which requires some precision if you do it like a professional candy-maker does. OTOH, I think you can do a poor-man's version of tempering by melting half the chips, and then stirring in the other half (not melted) until the whole thing is melted. Also, you can refrigerate the cookies until the chocolate is set, and then remove them from the refrigerator. Sometimes this helps and sometimes it doesn't. As an adult, I find myself not wanting to use paraffin since it is a petroleum product, but our parents and grandparents used it to top off the jelly jars and to make the chocolate harder, and I'd be hard- pressed to say that it hurt them in any way. N. |
getting chocolate to harden
"cathy" > wrote in message ... > My brother made macaroons yesterday and wanted to dip them into > chocolate so he melted some chocolate chips and dipped them into that, > but of course the chocolate stayed soft. What do you need to do to > melted chocolate so that it'll harden like a shell after you dip a > cookie into it? > > Cathy Use chocolate, not chocolate chips. If you heat it above 98*, you'll need to temper it, which is easy enough for something like this, where it's not important that it be terribly shiny and crisp. Just chop all the chocolate, melt 2/3 of it, then stir in the remaining until smooth and melted. Dip, and let set at room temp (provided it isn't mid-July and 106*f outside!). If your room is very warm, you can stick them in the fridge until set. kimberly |
getting chocolate to harden
In article .com>,
"Nancy2" > wrote: > As an adult, I find myself not wanting to use paraffin since it is a > petroleum product, but our parents and grandparents used it to top off > the jelly jars and to make the chocolate harder, and I'd be hard- > pressed to say that it hurt them in any way. ISTR that my grandparents used beeswax for the jelly jars. I wonder if it would harden chocolate? leo -- <http://web0.greatbasin.net/~leo/> |
getting chocolate to harden
> Subject : getting chocolate to harden
> From : > My brother made macaroons yesterday and wanted to dip them into > chocolate so he melted some chocolate chips and dipped them into that, > but of course the chocolate stayed soft. What do you need to do to > melted chocolate so that it'll harden like a shell after you dip a > cookie into it? > > Cathy Try adding melted chocolate to double cream. Or : http://www.hersheys.com/recipes/reci...category_id=17 |
getting chocolate to harden
Choc chips don't have to be tempered. They already have enough additives in
them to make them closer to chocolate coating than pure chocolate. "Janet Puistonen" > wrote in message news:dwsSh.7745$Cl.596@trndny08... > You need to use couverture, and you need to temper it. Generally, though, > the chocolate on dipped items tends to have less "snap" than molded > shells. > |
All times are GMT +1. The time now is 05:07 PM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter