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Chocolate
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 Dipping
and coating is another form of covering
with melted or tempered chocolate. Any candy, cream,
fruit, such as Strawberries, cookies or nuts can be dipped in a molten
chocolate. They are immediately removed and then cooled so
the chocolate sets. (See also
Enrobed Chocolates or
Chocolate Covered Coconut).
TO DIP FRESH FRUIT:
When dipping
fruit into tempered or melted chocolate,
use the dry-surfaced ones, such as dried fruit,
strawberries, banana
slices and maraschino cherries (with stems attached). Once fresh fruit is dipped
into tempered chocolate, it cannot be used again for tempering. Instead, use it
in baking recipes.
If you use refrigerated fruit, allow it to come
to room temperature a few hours before dipping it in the melted chocolate. If
you use cold fruit, condensation will form and that will prevent the chocolate
from sticking.
To dip: Spear
fruit with a toothpick or hold by the stem and dip into chocolate, tapping
excess into bowl. Or, use a dipping fork (or eating fork) to dip small items.
Materials Needed for Dipping Fruit:
 | Double boiler
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| Wooden spoon
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| Flat kitchen brush |
| Wax paper |
| Various fresh, washed
fruits such as:
strawberries,
kumquats,
starfruit, black & red raspberries, pineapple
slices |
| Wooden skewers
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Chocolate, white or dark
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| Chopped and toasted nuts |
| Shredded and toasted coconut |
| Non-stick cooking spray
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Roll the fruit on its stick around in the melted
chocolate with the fork so it is partially covered. Try not to completely cover
the fruit--that way you can still see the color.
Right after dipping, shake the dipped center over
the bowl of chocolate or tap it on the side of the bowl to get rid of the
excess. This is so the chocolate won't pool or foot when placed on a sheet of
parchment or waxed paper to dry.
Before the chocolate hardens, optionally dip and
roll the fruit into your chopped nuts or coconut. Place each coated chocolate on
a wire cake rack placed over a sheet of parchment or waxed paper set in a rimmed
pan. Drizzle more chocolate on top. Let confections sit at room temperature or
place in refrigerator until chocolate has set.
Keep stirring the
tempered
or melted chocolate in the “S” motion with a dry
and clean spoon or heat-proof spatula, when not in use.
DIPPING COOKIES:
You can use just
melted chocolate
when dipping cookies. To prepare: heat 1 tablespoon shortening and 1/2 cup
semisweet chocolate chips, along with 1/2 cup milk chocolate chips or 1/2 cup
white chocolate chips, in a 1-quart saucepan over low heat, stirring frequently,
until chocolate is melted and smooth.
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