The Secret to Super-Easy to Make Chocolates and Candies
Impress Your Family and Friends with your new candy-making talents!
[Mold Fondant to Dip] [Dip Fondant Shapes] [Use Leftover Chocolate]
How to Dip Chocolate
Successful chocolate dipping is largely dependent upon three factors: using a chocolate especially made for coating or dipping, having the correct temperature and consistency and stirring thoroughly.
The temperature of the room is as important as that of chocolate. The room should be between 60 and 70 deg. and results are best for beginners on a clear, cool day in a room free of steam. When dipping, keep chocolate over tepid water, following the steps in "Melt Chocolate for Dipping".
While dipping centers, continue stirring chocolate rapidly with a circular motion, not allowing chocolate to set up around the rim of double boiler. This stirring results in proper blending of cocoa butter and insures a rich, glossy coating.
[Mold Fondant to Dip] [Dip Fondant Shapes] [Use Leftover Chocolate]
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