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Step 6Adding the chocolate coating.
First we need to melt the chocolate for dipping. One bag of semi-sweet chocolate chips works well. You can also use the fancy dipping chocolate but you'll pay more money.
A double broiler works great!! It keeps the chocolate hot longer and you have more control over not burning the chocolate because of the indirect heat. Or if you have a pot and a Pyrex bowl, they will be more than enough for this project. Pyrex holds up better under heat (other materials crack and break with heat, so be careful.) And in my opinion, Pyrex with the pot looks considerably cooler! Very Paula-Dean-ish.
Note: Mounds uses dark chocolate on their candies. It cuts the sweetness of the coconut stuff. And since I love dark chocolate anyway... I decided to add 2 blocks unsweetened chocolate to the already semi-sweet chips. Chop them up and I'm ready to fire up the heat.
Optional Paraffin:
I decided to use paraffin in my chocolate because it makes the chocolate thinner and easier to work with. It also makes the candies shiny and pretty. And pretty food rarely tastes bad!! Chop up the paraffin and put in the bowl first. It will take longer to melt this. You don't to have to worry about melting the paraffin while you chocolate is overcooking. The paraffin I found can in a 1 pound box and was separated into 4 long blocks. I used about 1/4 of a block.
Caution: Paraffin is flammable if overheated or exposed to open flame. Always melt by heating in a pan over boiling water, as in a double broiler. Never melt directly in pan over fire, hot plate or in a hot oven
--I got this directly off the box!!
Melt it all together and stir frequently. Exact temperature is not too important for us. Medium-Low heat should be enough, although I'm sure someone out there could tell you how many degrees to make it. The key is not letting it burn. You can tell its burning by the chocolate starting to clump together and losing its smoothness. Believe me, you'll notice it. Unfortunately, there are few things worse than burnt chocolate and nothing worse for this recipe. If you burn the chocolate, I advise starting over on the chocolate. (Your balls or logs are fine, DON'T PANIC! - This should be in big, bold, happy letters, but I don't know where to find that button.)
Now, onto the dipping!!
A double broiler works great!! It keeps the chocolate hot longer and you have more control over not burning the chocolate because of the indirect heat. Or if you have a pot and a Pyrex bowl, they will be more than enough for this project. Pyrex holds up better under heat (other materials crack and break with heat, so be careful.) And in my opinion, Pyrex with the pot looks considerably cooler! Very Paula-Dean-ish.
Note: Mounds uses dark chocolate on their candies. It cuts the sweetness of the coconut stuff. And since I love dark chocolate anyway... I decided to add 2 blocks unsweetened chocolate to the already semi-sweet chips. Chop them up and I'm ready to fire up the heat.
Optional Paraffin:
I decided to use paraffin in my chocolate because it makes the chocolate thinner and easier to work with. It also makes the candies shiny and pretty. And pretty food rarely tastes bad!! Chop up the paraffin and put in the bowl first. It will take longer to melt this. You don't to have to worry about melting the paraffin while you chocolate is overcooking. The paraffin I found can in a 1 pound box and was separated into 4 long blocks. I used about 1/4 of a block.
Caution: Paraffin is flammable if overheated or exposed to open flame. Always melt by heating in a pan over boiling water, as in a double broiler. Never melt directly in pan over fire, hot plate or in a hot oven
--I got this directly off the box!!
Melt it all together and stir frequently. Exact temperature is not too important for us. Medium-Low heat should be enough, although I'm sure someone out there could tell you how many degrees to make it. The key is not letting it burn. You can tell its burning by the chocolate starting to clump together and losing its smoothness. Believe me, you'll notice it. Unfortunately, there are few things worse than burnt chocolate and nothing worse for this recipe. If you burn the chocolate, I advise starting over on the chocolate. (Your balls or logs are fine, DON'T PANIC! - This should be in big, bold, happy letters, but I don't know where to find that button.)
Now, onto the dipping!!
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Jul 1, 2011. 8:09 PM
KittyF
says:
KittyF
says:
I read somewhere, (online) that you don't want to heat the chocolate til it boils since it will not get hard again. only heat it gently til it is about 2/3 melted and turn it off and let it finish melting while you stir it so it won't overheat. then it should still harden as it cools.
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