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Honored Contributor
Posts: 12,399
Registered: ‎03-09-2010

Need advice on chocolate dipped sweet treats....

I was making chocolate covered treats....buckeyes, cherries.  I have made these items for years, but this year my chocolate seems softer than usual. 

Everything has firmed up but I am wondering if there is a better chocolate than what I am using and what might be making the chocolate soft.  I use semi sweet, and milk chocolate...Nestles semi sweet and Ghiradelli chocolate.

 

You know when you bite in to some chocolate the chocolate is a bit 'hard' not overly crunchy but not soft.   I feel like my chocolate is soft, but it did set up.

 

I have searched online for tips but I have learned nothing new, so I thought maybe someone on the boards might have experince and a few tips for me.  thanks.

 

 

Honored Contributor
Posts: 69,719
Registered: ‎03-10-2010

Re: Need advice on chocolate dipped sweet treats....

If you've been making chocolates for years, you probably know more about them than the rest of us combined.  That's  one thing I've never tried.

New Mexico☀️Land Of Enchantment
Honored Contributor
Posts: 12,399
Registered: ‎03-09-2010

Re: Need advice on chocolate dipped sweet treats....

@Kachina624    It is an all day affair, make the fondant, wrap the cherries and dip in chocolate.....I think I cleaned up the kitchen 3 times.

Honored Contributor
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Registered: ‎03-10-2010

Re: Need advice on chocolate dipped sweet treats....

@Mom2Dogs.  I bet it's fun though and the results extravagantly delicious

 

New Mexico☀️Land Of Enchantment
Esteemed Contributor
Posts: 7,200
Registered: ‎11-15-2011

Re: Need advice on chocolate dipped sweet treats....

On "The Kitchen" this week, she put them in the fridge for a while.  Said she stored them in a tin.

 

Made lots of candy but never chocolate covered!

Honored Contributor
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Registered: ‎10-25-2010

Re: Need advice on chocolate dipped sweet treats....

[ Edited ]

@Mom2Dogs   Is the humidity high where you live?  The humidity is not your friend when you are making candy.

 

My DH is away for two weeks and I have time to make my Christmas candy, but the weather here has not been the best, so I am waiting until the air is dryer. Thursday and Saturday are supposed to be low humidity days.

 

I just got a beautiful new solid copper sugar candy pot from Mauviel and I am dying to use it.

 

I use Ghiradelli semi-sweet dipping chocolate, never chocolate chips or candy bars.  They are not the best for coating candies.

 

Also, I am guessing you might have just melted the chocolate and did not temper it.  Tempered chocolate is smooth, shiny and has a snap.  Untempered chocolate will be dull, sometimes streaky and soft and sticky..it doesn't have that snap that is so desirable.

 

I always temper chocolate when making candy or chocolate covered strawberries,  but usually not when I am dipping pretzels.

Honored Contributor
Posts: 13,042
Registered: ‎03-09-2010

Re: Need advice on chocolate dipped sweet treats....

When I make dipping chocolate I melt 4 oz chopped dark chocolate with 1/4 oz chopped white chocolate.  I like to use Ghirardelli chocolate bars.  

 

Microwave 3 oz dark chocolate at 50% until melted, stir often.  Stir in last 1 oz dark chocolate and white chocolate, microwaving and stirring every 5 seconds until melted.

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Posts: 7,354
Registered: ‎02-22-2015

Re: Need advice on chocolate dipped sweet treats....

@deepwaterdotter  That sounds like a good idea to add the white chocolate. Imagine it helps smooth everything out and coat evenly. Thanks for the tip!

Money screams; wealth whispers.
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Posts: 2,616
Registered: ‎03-10-2010

Re: Need advice on chocolate dipped sweet treats....

@Mom2Dogs   

 

Have you thought of  adding paraffin wax to the melted chocolate.   The wax helps the chocolate set up and remain solid.  When I used to make candies I would always add wax to the melted chocolate.  I always used Gulf wax.

Honored Contributor
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Registered: ‎03-11-2010

Re: Need advice on chocolate dipped sweet treats....


@KatieB wrote:

@Mom2Dogs   

 

Have you thought of  adding paraffin wax to the melted chocolate.   The wax helps the chocolate set up and remain solid.  When I used to make candies I would always add wax to the melted chocolate.  I always used Gulf wax.


@KatieB @Mom2Dogs 

 

I always add some shortening. It seems to help it set up better plus it makes the chocolate smooth. Online it says to use 1/2 t shortening per ounce of chocolate.

I remember my dad using that wax when he made Martha Washington candy when I was a kid.