General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 08-04-2007, 07:31 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 75
Default 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

  #2 (permalink)   Report Post  
Old 08-04-2007, 11:52 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jun 2006
Posts: 1,360
Default 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

  #3 (permalink)   Report Post  
Old 09-04-2007, 03:58 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Feb 2006
Posts: 279
Default 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.


  #4 (permalink)   Report Post  
Old 09-04-2007, 04:09 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Mar 2007
Posts: 1,641
Default 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.
  #5 (permalink)   Report Post  
Old 09-04-2007, 05:22 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Apr 2006
Posts: 4,258
Default 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.



  #6 (permalink)   Report Post  
Old 09-04-2007, 11:28 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 1,267
Default 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

  #7 (permalink)   Report Post  
Old 10-04-2007, 03:40 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Aug 2006
Posts: 395
Default 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/
  #10 (permalink)   Report Post  
Old 20-04-2007, 07:51 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Apr 2007
Posts: 5
Default 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:[email protected]..

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.





Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Razing the Harden of Eden. ImStillMags General Cooking 30 03-09-2013 10:59 PM
Dark Chocolate Chunk Ice Cream Featuring King's Cupboard Dark Chocolate Chunk Hot Chocolate Cocoa Connoisseur ... Chocolate 0 19-10-2006 05:16 PM
Tamales - some harden, some don't... Jim General Cooking 2 14-08-2006 01:26 PM
Does homemade butterscotch harden. TLOlczyk General Cooking 0 20-08-2005 11:08 PM
Need help/info on making custom chocolate mold (for chocolate lolipop-ish things Martin O'Brien Chocolate 3 29-10-2004 02:53 PM


All times are GMT +1. The time now is 11:31 PM.

Powered by vBulletin® Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright 2004-2017 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017