valentine's day recipe:

dipping / coating chocolate

The following recipe, is for the chocolate required to coat candies, sweets and fruits such as strawberries.

In the past paraffin wax to the dipping chocolate, to give the chocolate a fine texture and amazing sheen. However today's paraffin wax is not suitable for human consumption and we use a vegetable shortening like Kremelta, (do not use butter, margarine or other oils).

ingredients

chocolate chips 1 cup
vegetable shortening 1 tbs
chocolate chips 1 tbs

production

1. Place the chocolate chips and shortening in a small bowl and melt over a small saucepan of hot water, the following points need to be taken into consideration as the chocolate can burn easily or seize if moisture is allowed to come into contact with the chocolate
       Ensure the bowl is wiped out and thoroughly dry
       Ensure steam can not / does not escape and condense back into the
         bowl
       Never allow the water to come into contact with the base of the bowl
       Never allow the water to boil
   
2. Stir mixture constantly with a large metal spoon (water or rubber can contain moisture) until thoroughly melted
3. Allow to melt slowly for best results
4. Add the 1 tablespoon spoon of chocolate into the mixture and stir until this has melted through
5. Use as required
6. Re-melt as required
       Ensure any foods to be dipped in, is as dry as possible, moisture causes
         it to seize or become very firm, crumbly and grainy
       If using to dip candies and fruits, dip the fruits last
       Do not dip chocolate on humid days.
       Chocolate can also be on MEDIUM (50% power) in microwave, but must
         be stirred often to prevent burning
       Always store chocolate tightly wrapped, in a cool dry place, never
         refrigerate chocolate
   

chef notes:

 

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