Question for the Bakers
Jan. 3rd, 2010 01:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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
I've two packages of gummy bears awaiting the answer. :D
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Date: 2010-01-03 09:28 pm (UTC)no subject
Date: 2010-01-03 09:30 pm (UTC)no subject
Date: 2010-01-03 09:28 pm (UTC)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
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Date: 2010-01-04 01:16 am (UTC)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option would be "chocolate confectionery coating," which technically isn't chocolate because the cocoa butter has been replaced by other fats, but there's no wax in it, at least, and it cures hard like you want it to.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. :-)
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Date: 2010-01-04 02:05 am (UTC)no subject
Date: 2010-01-04 02:13 am (UTC)no subject
Date: 2010-01-04 02:37 pm (UTC)