When you utilize the proper techniques, your homemade chocolate-dipped goodies will turn out beautifully with a smooth, glossy chocolate coating. You can use dipping chocolate to dip just about anything including pretzels, fruit, marshmallows, cookies and candies. According to the book "Superfruits," chocolate, especially dark, contains polyunsaturated fats and flavonoids that provide many health benefits including improved cognitive abilities during aging and anti-inflammatory and anti-clotting effects. Enjoy chocolate-dipped fruits in moderation for a delicious, guilt-free treat.
Step 1
Heat the water over medium-low heat in the bottom pan of a double boiler. Use a candy thermometer to check the temperature. When the water reaches 140 degrees Fahrenheit, place the double boiler insert or bowl over the water. Do not let the water get too hot where it is boiling or steaming, as the steam can get into the chocolate and cause it to seize up and clump.
Step 2
Add 1 cup of chocolate chips and 2 tbsp. vegetable shortening to the double boiler insert, ensuring that the chocolate stays dry. Cook the chocolate until smooth, or about 115 degrees Fahrenheit when tested with the candy thermometer, stirring occasionally.
Step 3
Temper the chocolate for a smooth and glossy finish. Remove the top of the double boiler and place it on a towel. Cool the chocolate to a temperature of 95 degrees, then mix in the the remaining 1/2 cup of chocolate chips.
Step 4
Use the chocolate immediately for dipping, coating or molding candies.
Tips and Warnings
- Prepare dipping chocolate in a somewhat cool room with low humidity for best results. If your chocolate does somehow come into contact with water and clump, try stirring in an additional 1 tsp. of shortening to make it smooth again. Dipping chocolate can be prepared in the microwave, but the double boiler method gives you more control and will yield the best results. Finely chopped chocolate can be used in place of chocolate chips.
Things You'll Need
- Double boiler or a glass bowl fit snugly into a pan
- Candy thermometer
- 1 1/2 cups chocolate chips
- 2 tbsp. vegetable shortening
- Towel
References
- "The Ghirardelli Chocolate Cookbook"; Ghirardelli Chocolate Co.; 2007
- Diana's Desserts: Tips for Chocolate Sweets
- Food.com; Perfect Dipping Chocolate; December 2006
- "Candy Making for Dummies"; David Jones; 2011
- Cooking for Engineers; Tempering Chocolate; Michael Chu
- "Superfruits"; Paul M. Gross; 2009
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