Dipping wonderful goodies like cookies, fudge, roasted nuts or candied ginger in chocolate is easy. You just have to learn the technique and then practice to get a perfect coating. You can use a fork to do the dipping or you can use your fingers, which is the traditional way to dip.
Judge your dipping success by the neatness of the coating and the lack of a foot on the bottom. That foot or puddle of excess chocolate is what forms around the bottom of your confection when too much coating has been left on the goodie.
Let your confections harden in a cool place and then store in a plastic bin. You will only need to use the refrigerator to harden and store your chocolates if you live in a warm climate and don’t have a cool or air-conditioned space. The longer you leave your confections loose in the refrigerator, the greater the chance they will develop “sugar bloom,” which is undesirable spots or tackiness on the outside of the chocolate.
If you want to store your finished chocolates in the refrigerator or freezer for eating later, make sure you seal the chocolates in freezer bags or plastic bins with as little air space as possible. Bring the chocolates slowly to room temperature without opening the bag or box so that any condensation forms on the outside of the bag or box and not on your chocolates.
Want to become expert in dipping and enrobing chocolate in order to create beautiful chocolate bonbons, confections and bars, check out our: PROFESSIONAL CHOCOLATIER PROGRAM
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