View Full Version : Melting chocolate... add oil?
12-17-2008, 01:21 PM
I like to dip things in chocolate, and I like to make things in advance, but after a few days, items I've dipped in chocolate get that chalky-white-powdery coating. Usually I'm just using semi-sweet chocolate chips and melting them.
I know about tempering but I'm intimidated. Can you just add a spoonful or so of oil to the melted chocolate to make it look glossy longer? I know some recipes in the past have called for parafin, but that just sounds gross!
Or are there any other tricks?
12-17-2008, 01:26 PM
I think you can add a tiny bit of shortening. That is what I did when I made cheesecake pops and they stayed quite glossy.
12-17-2008, 01:56 PM
I'll second the addition of shortening, but like ljt2r said, just a tiny bit. That's what I do when I make buckeyes. I think I just add about 1/2 tsp shortening to 6 oz chocolate chips.
12-17-2008, 02:05 PM
The cheesecake pop recipe (it was not mine) called for 2 tablespoons to 1 lbs of chocolate. Here is my post (http://thespicedlife.blogspot.com/2008/04/daring-bakers-cheesecake-pops.html) where I did it.
The chalky/powdery look often is because the dipped items have been stored in the refrigerator instead of at room temperature.
12-17-2008, 03:16 PM
Here's pretty much anything the home candymaker needs to know about tempering; links to other chocolate topics at the top of the page.
And yes, bloom happens when chocolate is stored at colder than room temp.
12-17-2008, 03:25 PM
I have used parafin flakes (like once) because that's what they suggested at the cake supply store and I didn't know any better back then. I could never get over the adding wax to my chocolate -- sounded bizarre and so unhealthy. The unused flakes are still staring back at me from inside my cupboard.
There are instructions for melting on the back of the choco chip packages as to how much vegetable oil to add per so many ounces. That's my method of choice. I've since dipped more than my share of strawberries, pretzel rods and fortune cookies :)
12-17-2008, 05:12 PM
I have been advised to store my peppermint bark in the cold. Should I? Granted the only plain chocolate is on the bottom.... I don't have it layered (bc peppermint bark is casually broken up, I thought it should be casually placed in a careful pile, not neatly lined in rows) so I don't want it to melt into each other. So I have it at about 45-50 degrees. My house is 70. Thoughts?
ETA I should have explained it is a gift being given next Monday, so it needs to be just stored for now.
12-17-2008, 05:57 PM
Laura, I have a recipe from TOH - but I haven't mastered the art of copying...so if you go to http://www.tasteofhome.com/recipes/chocolate-covered-cheesecake-squares.aspx
you will find the recipe. Its for cheesecake squares that seem to be bite sized. I have them on my list to try.
12-18-2008, 04:55 AM
I second the use of paraffin, you won't need much
I melt my chocolate in double boiler and when off heat the warm water keeps chocolate just right for dipping
I make choc covered peanut butter balls
12-18-2008, 03:12 PM
Thanks everyone! I'll try the shortening first, and keeping the dipped items out of the frig. If that doesn't do it, I'll try some of the other tips.
First I think I'll dip some of the Trader Joe's Peppermint Jo-jos!
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