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recipe for dipping chocolate

 
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bjames



Joined: 21 Jul 2007
Posts: 3

PostPosted: Sun Dec 09, 2007 2:29 pm    Post subject: recipe for dipping chocolate Reply with quote

I want to make chocolate dipped marshmallows and am looking for a good dipping chocolate recipe... one that is more liquid than what I get when just melting chocolate chips. What is the story with adding paraffin wax to the recipe?
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bjames
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strawberry100



Joined: 11 Apr 2008
Posts: 1

PostPosted: Thu May 29, 2008 2:33 pm    Post subject: Reply with quote

These are strawberries not marshmallows- same principal might apply:

Chocolate Covered Strawberries
fresh whole strawberries
1-12 oz. package semi-sweet chocolate chips
2 tbsp. oil
Wash and thoroughly dry strawberries. Combine chocolate chips and
oil in a double boiler. Melt mixture. Dip each whole strawberry,
about 3/4, in mixture. Place strawberries on a wax paper lined cookie
sheet and let cool and harden in a refrigerator- 6-8 hours is best.

Source: http://caterersrecipes.com
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Nicki



Joined: 26 Jul 2006
Posts: 106
Location: England

PostPosted: Sun Jun 01, 2008 8:57 pm    Post subject: Reply with quote

I would go for a flavourless oil - thats what they recommend you add to a chocolate fountain to make it less gloopy.
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Deni



Joined: 25 Jul 2006
Posts: 52
Location: Kona, Hawaii

PostPosted: Mon Jun 02, 2008 5:13 am    Post subject: Reply with quote

Bjames, when you say " chocolate dipped marshmallows" are you referring to a tempered chocolate that you would coat and eat later or are you referring to a fluid chocolate as you would find in a chocolate fountain? Both are entirely different yet similar. For fluid dipping use equal weights of heavy cream and quality dark chocolate, say 8 oz. of each adding the hot cream into the chopped chocolate. Wait 5 minutes and then gently stir until their mass comes together. Add 1 Tbsp. of floral honey to develop a sheen and plesant undertones. There are plenty of books out there on tempering chocolate, yet I suspect that one could simply melt 12 oz of the 1 pound bag of chocolate chips until fluid, about 105 degrees. Then add the remaining 4 oz. into the melted chips (off heat) and stir gently until the chocolate is smooth.
This should give you a tempered chocolate that is suitable for enrobing the marshmallows or strawberries or whatever. Everything simply tastes better w/ some cacao. Jean Phillipe Maury who runs the Bellagio Hotels patisserie JPM uses a 10% solution of glucose in his fountain as it pumps approximately 6 tons of the fluid chocolate that drops 35 feet from the inner works of the patisseries ceiling.

Good luck in your endeavors...
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Deni

Lost no more but still in paradise...
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gingerpale



Joined: 23 Jan 2006
Posts: 1324

PostPosted: Mon Jun 02, 2008 2:29 pm    Post subject: Reply with quote

Here, I think, is a picture of the chocolate fountain mentioned by Deni in the last post:

http://picasaweb.google.com/JacquieLizabeth/VegasAndDisneyland/photo#5110942634334336130 Exclamation
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bellabrownn



Joined: 31 Mar 2011
Posts: 2

PostPosted: Thu May 05, 2011 6:09 am    Post subject: Reply with quote

This is really very nice and simple recipe for dipping chocolate.....I just love this idea...

I think I should try this at my home....it sounds very yummy and testy...!
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