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Old 01-04-2010, 08:46 AM   #1
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dipping chocolate

i don't know if it is me being OCD or what, but why can't i get a smooth silky coat of chocolate around my cake balls?

I am doing the spoon thing; and it just isn't working, Do those dipping tools really work better?

I need tips and hints; PLEASE.

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Old 01-04-2010, 08:56 AM   #2
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Re: dipping chocolate

what kind of chocolate are you using?
tempered or non? I hear for non tempering chocolates people put shortening in it? I don't know I haven't done it that way
dipping tools might help you but a fork works (or chopsticks) it just sounds like your chocolate might be too thick I say that because for my Petit Bisou I use a thicker chocolate but for truffles a thinner chocolate
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Old 01-04-2010, 10:32 AM   #3
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Re: dipping chocolate

Quote:
Originally Posted by natesgirl View Post
what kind of chocolate are you using?
tempered or non? I hear for non tempering chocolates people put shortening in it? I don't know I haven't done it that way
dipping tools might help you but a fork works (or chopsticks) it just sounds like your chocolate might be too thick I say that because for my Petit Bisou I use a thicker chocolate but for truffles a thinner chocolate
i've been using the chocolate that you can get at the grocery store right now. What type of tempered chocolate is there?
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Old 01-04-2010, 11:53 AM   #4
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Re: dipping chocolate

I use Ghiardelli chips from the grocery store and microwave, stir, and repeat until it is very melted. I find that if I don't get it melted to be very runny, I have more trouble. But I just dip strawberries, so those are probably easier since I can just dip the bottom half.
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