Melting Chocolate

[chefandi]

Last year I made Buckeyes for a party we were having(peanut butter balls dipped in choc.) and I had the worst time with melting the choc. Does anyone have a good way to do this without making such a mess?
By the way I did mine on the stove top. Also could you melt peanut butter for dipping also? T.I.A

[emilycat]

Don't quote me on this; besides, I'm sure there are many baking experts out there who could answer you better than I, but I think that one of the best ways to melt chocolate is in a double boiler

[Connie]

emilycat,
I agree with you on the double boiler method. And what I usually do when I make buckeyes is melt some parafin wax with the chocolate. It makes the chocolate coat so well and not too thick. Yum, I might have to make those soon!

[HARRYET]

i have to agree that a double boiler works best, if you don't have a double boiler (i don't) i insert a small metal bowl over a small sauce pot. I will also 2nd the parafin wax idea, it works great! (my recipe calls for 2 7oz bars of hersheys milk chocolate and 2T of parafin wax) Good Luck http://www.cookinglight.com/bbs/smile.gif

[Laura B]

The double boiler idea is what probably all cookbooks will tell you. I just made "Supernatural Brownies" from Nick Malgieri's cookbook Chocolate. He basically used the double boiler but he instructs to bring the water to a boil and then turn off the heat before placing your bowl of chocolate on top. Then just let the chocolate melt, stirring occasionally. I guess this is a slightly more gentle method. I made the brownies twice in two days (messed up first batch a bit) and this method worked beautifully both times (was melting butter and chocolate together but I am sure would be just as good with plain chocolate).

[lorilei]

Melting chocolate in the microwave is also very easy, and reduces the amount of mess. You can melt small quantities in a smaller glass bowl (run microwave for 30 seconds at a time at 50% power, stirring after each run until melted). The process generally takes about 2-3 minutes, and I've never had a problem with the chocolate burning.

I make chocolate covered cherries during the holidays, and have found this method to be my absolute favorite -- my husband melts small bowls of chocolate while I dip! http://www.cookinglight.com/bbs/smile.gif

[phantomcg]

Lorilei:
This may be a really stupid question - but -
how do you make chocolate covered cherries? What type of cherries do you use? My mom loves chocolate covered cherries and I used to buy her a box every Christmas, but now she has health problems which prevent her from eating them. I would love to be able to make her just a few.
Thanks
Cheryl

[lorilei]

I usually make cordial cherries with stemmed maraschinos and fondant. I might be able to dig up a recipe if you're interested!

On second thought, I found it -- so here it is!

Chocolate Covered Cherries

1-2 jars maraschino cherries with stems
1 recipe fondant( see below)
1-2 pkg. chocolate chips
3-4 Tbls parafin wax per bag of chips

Fondant

1 lb. powdered sugar
1/3 cup light corn syrup
1/3 cup butter or margerine
1/2 ts. vanilla

First with a fork, then with your hands, blend all ingredients together until very smooth and satiny in appearance. Refrigerate overnight or for a few hours.

Take stems off cherries and lay on paper towels on a cookie sheet and set in freezer. When they are frozen remove them a few at a time,(about a dozen), and wrap in about a teaspoon of fondant. You will need to work with small amounts of the fondant as once it is warm it is impossible to use, it gets easier as you learn. Once the cherries are wrapped set on a waxed paper covered cookie sheet and set back in the freezer. Once all the cherries are wrapped, you will need to melt your chocolate, I always make a few milk and a few dark chocolate cherries. Add parafin to chocolate while it melts, and working in small batches, remove from freezer and dip your cherries.

The secret is here: Most people refrigerate their cherries until serving and the fondant doesn't melt, I dip my cherries about 6-7 days before they are to be eaten, I put them on a high shelf in the pantry, well covered and let them sit. Some will spring holes, you may have to eat them( what a shame) but the rest, in about 6 days will be to die for good.

I also often soak my cherries in brandy or rum for a few days before making the cherries. Brandied cherries are even BETTER (if that's possible) than the original http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by lorilei (edited 11-10-2000).]

[phantomcg]

Thanks so much for posting your recipe Lorilei. Mom is going to be so surprised!!

Cheryl

[chefandi]

These may sound really stupid but what is fondant? I have never made these before but my sister loves them so I think I will make them for her.
Lorilei- After you have dipped your cherries into the choc. you put them on a shelf instead of in the freezer? THis doesn't hurt them at all? Please explain. They sound wonderful.

[bijoux22]

Chefandi, I agree with Lorilei that the microwave is easiest. I make a lot of candy for holidays and find this the easiest way for me to keep up the momentum of melting and making. Just be sure not to overzap the chocolate. I also use the new disposeable plastic containers to save a little on the cleanup time.

[LGBurns]

Just wanted to add that my sister made my wedding cake this spring and she melted all the chocolate (I think it was something like 4 pounds!) in the microwave. It worked great and took much less time than on the stove would. She said she always does it this way and she makes truffles for us every Christmas (yes, I am the luckiest sister in the world).

[Teresa]

I saw Caprial Pence melt chocolate this way (on her show): Put chocolate in a metal bowl. Meanwhile boil some water in a pot. Take the pot off the stove, place the bowl over the pot, cover, and just leave it. Whithin 10 minutes you have perfectly melted chocolate, with no problems.

[chefandi]

I have question for those of you who melt chocolate in the microwave, do you have to add any parfin wax to that like you do for on the burner melting?

[chefandi]

Well I made the Chocolate covered pretzels today and they turned out great! I couldn't believe how easy and delicious they were. I also can't believe that I have been going to the store and buying these for like $2 a piece when I can make them at home just as easy!
As for melting the choc. I put a pot of boiling water on the stove and then set a bowl on top of that with the choc. inside and added a little parfin wax and it only took a few minutes before I had melted the choc.

[debg]

Oh, just had to add my 2cents to this one! I haven't tried the microwave trick, but use the double boiler with the heat on low.

I made chocolate covered pretzels for xmas gifts one year and although they tasted yummy, they didn't look that great as the salt had melted with the warm chocolate and then when it solidified again the chocolate had whiteish streaks in it. It still tasted great, but i was embarrased that they looked so wierd!

Last year for xmas gifts I melted chocolate, spread the melted chocolate on waxed paper (this was atop a box top) and topped with crumbled candy canes. I put the entire contraption in the freezer for a couple hours to solidify chocolate. I took it out and then cracked the chocolate into pieces. I did this with both dark and light chocolate (you know the big hunks of Ghiradelli you can buy at Trader Joes or Cost Plus). I mixed the chocolates and gave these as xmas treats. YUMMY! It was so delicious and many were impressed! I'm always looking for inexpensive and easy gifts to give my room moms and mom classroom helpers! I'm going to do this again this year and give as gift with my vanilla (if it ever darkens!).

[This message has been edited by debg (edited 11-12-2000).]