chocolate coating

Rachel · 03-30-2010, 10:51 PM

So I've got this wild streak going on right now and I feel like making my own candy bars. And I feel like doing it without going to the store! The only thing that has me stuck is the chocolate. To melt chocolate in order to dip stuff in it, the only directions I can find are to buy very specific chocolate bark or little discs made specifically for melting/molding. Well.. I bought some guittard melting chocolate once (because I LOVE guittard chips) and it was NAAAASTY! I'm sure there's decent brands. But again, back to not wanting to run to the store.

So here's what I got:
chocolate chips
bakers brand unsweetened baking chocolate
hershey's special dark cocoa powder

Is it possible to turn any one of those (or combination thereof) into something that can be melted down, dipped into, and hardened into something that tastes good, looks pretty, and has a nice texture?

**gma2rjc** · 03-31-2010, 12:55 AM

I always thought you could melt chocolate chips in a pan if you add a little vegetable oil.

Barb

Angela · 03-31-2010, 11:24 AM

Quote:

Originally Posted by gma2rjc

I always thought you could melt chocolate chips in a pan if you add a little vegetable oil.

Barb

I've done that. I dipped pretzels in it. Mmmmmmmmm...... I think it was something like a cup of chips with a tablespoon of oil. I tend to just buy the melting wafers though. In my house chocolate chips get munched on like candy and when I go to use them there is just a quarter of the bag left. (I have actually taken to hiding the bag of chocolate chips!)

Rachel, do not, do NOT, DO NOT let any water touch the chocolate. It will make the chocolate seize up into a disgusting, unmanagable lump. I've done it.
I have had absolutely no luck using a microwave, but I hear that it can work. I very carefully place a small stainless steel bowl over a pot of boiling water and melt the chocolate in the bowl. After I get the water boiling, I turn the heat down to just keep everything warm enough to use. The chocolate can be melted, cooled and melted again with no problems. Even though you don't know me, TRUST me and don't let even a drip of water hit your chocolate!

Be sure to let us know how your chocolate bars turn out! Pictures to drool over would be a bonus!

**gma2rjc** · 03-31-2010, 11:29 AM

Ugh! You're right about the drop of water. It completely ruins the whole pan of chocolate.

Barb

aimeesrockworks · 03-31-2010, 12:42 PM

The key to chocolate work is tempering. (I personally have no luck with this, so I give up and make tasty but not-so-pretty chocolates)

http://allrecipes.com/HowTo/Temperin...te/Detail.aspx

Burr · 03-31-2010, 01:32 PM

Ooh I do the tempering thing. You just literally get a pan of water on the boil with a bowl over the top with the chocolate in it. It melts pretty quickly and as long as you put it in the fridge, it usually sets over night too. Made some millionaire shortbread the other week and that's what I did for the chocolate anyway. No need for oil or water in with the chocolate.

pinokeeo · 04-05-2010, 12:16 PM

I've used the microwave method and there's two things I have learned from it.

1. Go slowly and only microwave for 30 seconds at a time, stirring between each trip to the microwave. Chocolate will continue to melt even after it comes out of the microwave.

2. Use a pyrex container for microwave melting. I don't know why this makes a difference, but it does.

I've used this method for guittard chocolate, ghiradelli chips, hershey's chips and regular baking chocolate. It always seems to work.