Hand-dipped chocolates are an easy way to make an impressive looking treat. You can dip many things into melted chocolate, from pretzels, nuts and strawberries to homemade truffle centers. Hand-dipped chocolates look like they require a lot of time and effort, but dipping is actually a fairly simple process. Regardless of what chocolate-covered treat you are making, following a few simple rules will keep the process easy and make the end product look professional and taste delicious.
Things You'll Need
- Double boiler
- White or brown chocolate morsels
- Candy dipper or fork
- Wax paper or parchment paper
- Decorative sprinkles, chopped nuts or shredded coconut
Place the items to be dipped in the refrigerator for at least three hours prior to dipping them. The cold will help the chocolate to set faster once it is dipped.
Melt white or brown chocolate morsels in a double boiler. Stir on medium heat until smooth. Remove from heat.
Place the item to be dipped directly into the melted chocolate. Use the fork or candy dipper to submerge it, or roll it in the chocolate until it is completely coated.
Scoop the candy out with the dipper and hold it over the pot, shaking slightly in a circular motion to allow any excess chocolate to drip back into the pot.
Carefully transfer the candy from the dipper or fork to a sheet of wax or parchment paper.
Add decorative sprinkles, nuts or coconut to the candies before they harden, or drizzle melted chocolate in a different color over the candies to create a design.
Allow to chocolate to fully harden (approximately 20 to 30 minutes) before handling the candy. Store the finished chocolates in an airtight container at room temperature until ready for use.
Tips & Warnings
- Allowing the melted chocolate to cool slightly will help it harden faster after dipping. White chocolate in particular is softer and thinner, and it can be almost completely cool before it begins to re-harden. When hand dipping any kind of fruit, plan to eat it within 12 hours, as it will begin to "juice" after that time and will make the chocolate sticky. Candy dippers are very inexpensive and can be found in the cake decorating section of your local craft store.
- Do not put the chocolates in the refrigerator to cool or store them. This will cause the chocolate to either condense or oxidize as it returns to room temperature.
- Photo Credit Photo by Jay Wren
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