Question for the Bakers

[trystinn]

I'm beginning to experiment with chocolate dipped items. So many recipes seem to include parafin in the chocolate, is this a necessary thing or is there another option?

I've two packages of gummy bears awaiting the answer. :D

Comments

[badseed1980.livejournal.com]

The paraffin is to make sure that the coating is hard, smooth, and shiny instead of dull and smudgeable. You could probably also use another type of food-grade wax, but the inclusion of some kind is a good idea if you want to get the best results possible in terms of look and texture. Taste wouldn't be affected if you were to leave it out.

[tryst-inn.livejournal.com]

Beautiful, thank you. I figured it was somewhat similar but none of my cookbooks explain that.

[lore-of-lore.livejournal.com]

I did chocolate dipped cookies last year for the first time, and just bought the chocolate wafer things from the bulk food store (the round ones occassionally with nipply bump things for doing chocolate moulds and such) boiled water, but the double boiler pan thing on top, dumped in my chocolate, stirred it until it was all melted, took it off the water, did my dipping/drizzling, put them on parchment paper (or waxed paper), and if the chocolate got too thick or started to harden up again, back over the boiling water. Works fine for me *shrugs* Just make sure to not get any/too much excess moisture in the chocolate (I read somewhere that's bad lol.)

I've also read that dark chocolate doesn't need as much stirring as milk or white chocolate during melting, but I'm not sure how that works, I just stir mine until the lumps are gone - it gives me the impression it melts faster lol

[onyxtwilight.livejournal.com]

Paraffin is nasty, it's made from petroleum, and just because the gov't calls it "food safe" doesn't mean eating it's a good idea. It's not digestible, it just passes through. Also -- I tried it once -- it makes the chocolate nasty. Skip it. I'm not a fan of the coatings commonly found in grocery and drug stores during the holiday season, either (usually labeled "candy coating for almond bark") -- the chocolate is so low-quality, it's frightening.

What you really want is couverture chocolate, which you can get from specialty baking stores or, probably easier, online. Its composition ratios are different, so it sets differently, especially if you temper it properly (very important, look it up).

A cheaper option would be "chocolate confectionery coating," which technically isn't chocolate because the cocoa butter has been replaced by other fats, but there's no wax in it, at least, and it cures hard like you want it to. Online specialty stores are your friend, here, but compare prices at Amazon, a lot of the specialty stores sell through them.

If those prove impractical or you're in a hurry, you can try these instructions from Cooks Illustrated: "Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth." They say that method will produce the proper consistency for dipping cookies and such, although it won't make a hard shell.

One other low-budget trick I've heard of is to stir some shortening into the melted chocolate; I'm not sure why that works, and I don't know if it would taste good. Try it at your own risk. :-)

[man-of-snows.livejournal.com]

Paraffin isn't an ingredient for food! :) If you want a smoother finish on the chocolate, try cutting it with a small amount of unsalted butter or heavy cream while you are heating it (but not letting it bubble!). I have never had a bad time just using semi-sweet pieces and a little butter...

[tryst-inn.livejournal.com]

Thank you, I feel exactly the same way. I'll give it a shot. I've got a fridge full of unsalted butter, but I must admit I prefer dark chocolate.

[schonesleben.livejournal.com]

You can use shortening. It tastes better.