Dipping Delicious Treats into Chocolate in .NET framework

Create QR Code ISO/IEC18004 in .NET framework Dipping Delicious Treats into Chocolate

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Getting a grip on dipping methods Coating cookies and crackers Getting into chocolate pretzels Covering fresh, candied, and cordial fruits Recipes in This

Dipped Chocolate Sandwich Cookies Dipped Chocolate Peanut Butter Crackers Chocolate Graham Crackers Chocolate-dipped Pretzels Chocolate-dipped Pretzel Rods Chocolate Strawberries Chocolate Cherries Chocolate Apricots Chocolate Orange Peels Chocolate Cordial Cherries

nything you enjoy can surely be improved with the addition of chocolate I m sure some wise person must have said that sometime in the past, and it s true One method of adding chocolate to your favorite treats is dipping You re probably familiar with some foods that are routinely chocolate-dipped; for instance, strawberries are certainly very popular Most folks have seen chocolate-covered pretzels the combination of salty snacks and chocolate is quite popular

Or maybe you ve always wondered how liquid gets inside the chocolate in a cordial cherry In this chapter, I explain a few myths and provide you with all the tips and tricks you need to know to dip cookies, crackers, pretzels, and fruit like a pro In 14, I cover several methods for tempering chocolate, which is a necessary step when preparing to dip the items in this chapter All the items in the following recipes involve the use of tempered chocolate, so you need that knowledge before you dive in

The key elements to dipping are tempered chocolate; a fairly cool, dry room; and whatever you care to dip, whether it s a cream center or a ready-to-go snack In this chapter, you ll see that if you can dream it up, you can dip it in chocolate When dipping items, you have two dipping methods you can use: You can dip treats by hand or use special dipping tools As a bonus, you can decorate your dipped pieces as you desire So roll up your sleeves, and get ready to put some chocolate on your favorite treats! Patience is the key to quality chocolate You don t rush chocolate Chocolate must be tempered, as I explain in 14, and the tempering process requires that you warm chocolate to a certain point and then cool it while seeding it with tempered chocolate The process involves time, temperature, and agitation You can t rush this process, and if you try to do so, you can find yourself starting over again because you will not have achieved temper Take your time, follow the instructions, and enjoy your chocolate

As far as hand-dipping goes, my theory is to wash your hands well, dry them well, and get your fingers into the chocolate Many chocolate-makers still dip that way To dip by hand, the only tool you need handy (besides your tempered chocolate and dipping treats) is a tray I usually ask you to line a tray or a cookie sheet with wax paper when you re dipping chocolates A tray or a cookie sheet can be useful because, once you dip a tray of chocolates, you can move the tray and fill another, if necessary When I teach my dippers to hand-dip a flat-bottomed piece, such as a caramel square or a square jelly, I show them a little trick to prevent feet from forming under the dipped piece Feet describes the appearance of a piece when you lay the piece on a tray and spreading occurs If you apply the chocolate too heavily to a piece, the chocolate spreads away from the piece because of the weight, and the result looks unprofessional And you don t want that, do you So what s that trick I was talking about To prevent the chocolate from spreading when dipping, follow these steps: 1 Hand-dip your candy into the chocolate, tumbling it around so you completely coat it Shake the piece gently to get rid of heavy dripping chocolate