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Post by sarahisis on Nov 9, 2011 22:21:07 GMT -6
I've been dabbling in chocolate covered.. "things." Tonight I attempted chocolate covered gummy bears and pretzles. I used chocolate chips like the recipe said, but I used dark chocolate instead of semi sweet or milk chocolate. It didn't melt well... the microwave turned it into cocoa powder, so I tried to melt it on the stove in a bowl hovering over boiling water.. kiiinda melted.
What chocolate melts best? Do you use baking chocolate or chips? Why wouldn't it melt in the microwave? My only guess is the dark chocolate... I have a recipe that calls for melted white chips... kinda scared. lol. Thanks ladies!
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Post by outdoorsmommy on Nov 9, 2011 22:39:22 GMT -6
When melting chocolate and say you overcook it add in some shortening it makes it smoother.
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Post by sharon on Nov 10, 2011 6:24:43 GMT -6
I do chips in the microwave, but if it's powdery I think you overheated it. I do 30 seconds at a time, and then stop and stir. I stop heating when some chips are still formed, but as I stir it they melt with the heat from the ones that are already melted.
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Post by bethw06 on Nov 10, 2011 8:53:30 GMT -6
Maybe try turning the power level down as well?
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Post by lilmermaid on Nov 10, 2011 9:10:58 GMT -6
I always melt chips in the microwave. Just like Sharon.....30 secs then stir. Then if it needs more I do 10 secs until the consistency I want. I have also done almond bark too.
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Post by sarahisis on Nov 10, 2011 10:01:49 GMT -6
I'll try turning the power level down... I did only heat it for 30 seconds.. actually I checked it after 20... I'll have to remembr the shortening thing... my recipe said that if it's too thick, add more butter... but that seemed to make it worse.
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jo2
Newbie
Posts: 49
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Post by jo2 on Nov 10, 2011 12:43:41 GMT -6
I do a lot with chocolate every Christmas. I order a coating chocolate from a company called Chocoley. I have tried different kinds of coating chocolate and some don't taste very good, but this company has some that is very yummy! Working with this type of chocolate is SO EASY!!! I just melt it in the microwave, and dip whatever...pretzels, oreos, homemade caramel, etc. The great benefit of this type of chocolate is it only takes a few minutes and it is dry. I think I will have to place my order pretty soon.
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Post by ahenry on Nov 10, 2011 13:53:54 GMT -6
We bought a double boiler one year after melting chocolate over the stove in a large bowl with water underneath. We have really good luck combining chocolate chips with baking chocolate. Normally we do what the recipe calls for and split in half the types of chocolate. One of my recipes calls for melted white chocolate and I have only ever used white baking chocolate for that and mix in a tbsp of peanut butter per a suggestion from my grandma who bakes like crazy.
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Post by ReneeW on Nov 10, 2011 14:39:13 GMT -6
I also vote for the double boiler. Sometimes I buy Dove chocolate squares and melt those if I'm doing something and I want really, really yummy chocolate in it.
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Post by outdoorsmommy on Nov 10, 2011 14:41:09 GMT -6
I have always just melted in the microwave and yes adding butter seems to be worse, try the shortening trick it works miracles
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Post by apryllraye87 on Nov 11, 2011 7:37:46 GMT -6
Yes, shortening works very well.
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Post by sarahisis on Nov 11, 2011 11:33:30 GMT -6
I haven't used shortening in a really long time or maybe at all since I've been married... what brand is best? Is there a difference?
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Post by fungirls on Nov 11, 2011 13:44:11 GMT -6
I have used Crisco and it works well with melting chocolate chips.
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Post by sarahisis on Nov 15, 2011 18:11:04 GMT -6
crisco worked wonders!!!!!!! Thanks ladies! Today I made chocolate covered caramel candies with sea salt!
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Post by dara1012 on Nov 15, 2011 22:34:17 GMT -6
I usually melt chocolate on medium heat on the stove, but instead of chocolate chips I use the bricks of chocolate
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