Preparing chocolate for dipping takes a little practice, but the tips given here will help you master the art.
You will need
- Cheese grater
- Double boiler
- Candy or fruit centers
- Fondue fork
- Wire rack
- Drip pan
- Candy thermometer (optional)
Step 1 Grate chocolate Grate your chocolate with the cheese grater. The chocolate can be sweet, unsweetened, semisweet, or milk chocolate.
Step 2 Melt chocolate Melt the chocolate slowly in the upper half of double boiler over boiling water.
Step 3 Stir the chocolate Stir the chocolate while it melts — at about 130 degrees Fahrenheit. Then remove the chocolate from the heat and allow it to cool for 15 minutes, to about 88 degrees.
Check the temperature with a candy thermometer.
Step 4 Coat candy centers Coat individual candy centers or pieces of fruit one at a time in small amounts of chocolate.
Make sure the fruit is room temperature.
Step 5 Remove candy Lift the dipped pieces with a fondue fork and place them on a wire rack above a drip pan
Did You Know:
Switzerland is the world’s largest consumer of chocolate.