"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Reply
 
Thread Tools Display Modes
 
Old 06-22-2011, 07:56 PM   #11
Head Chef
 
Saphellae's Avatar
 
Join Date: Mar 2008
Location: Kingston, Ontario
Posts: 1,611
Charlie, what if you formed the cheese, froze it, dipped it in chocolate, then froze it again?
__________________

__________________
Saphellae is offline   Reply With Quote
Old 06-22-2011, 08:03 PM   #12
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
I did just that, but the chocolate, like I said was too thick. I need to achieve the consistency so it is thin and pourable
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-22-2011, 08:04 PM   #13
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Are you using bar chocolate and not chocolate chips? Also, what cacao percentage are you using?
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 06-22-2011, 10:13 PM   #14
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
I bought baker's chocolate in the restaurant supply store. I do not know what cacao %. But what does cacao has to do with the thicknes of the melted chocolate. I need to add msomething and I do not know what?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-22-2011, 10:56 PM   #15
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Quote:
Originally Posted by CharlieD View Post
I bought baker's chocolate in the restaurant supply store. I do not know what cacao %. But what does cacao has to do with the thicknes of the melted chocolate. I need to add msomething and I do not know what?
The higher the cacao percentage, the more cocoa butter it has, which makes it less less viscous, ie, less thick when melted. So, the higher the percentage, the thinner it should be. Cacao percentage is the overall amount of cacao, ie, the solids and the fat. Most good quality chocolates indicate the cacao percentages on the labels. I've always had good results with Ghirardelli - try their 60% bittersweet. If you want something sweeter, try their semi-sweet.
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 06-23-2011, 02:52 AM   #16
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,008
CharlieD

Hersheys makes a shell topping that comes ready to go. That might be a good option in this case.
__________________
Aunt Bea is offline   Reply With Quote
Old 06-23-2011, 04:24 AM   #17
Executive Chef
 
Somebunny's Avatar
 
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,649
Years ago when making dipped chocolate candies, I added paraffin(wax) to the chocolate. Can't really say that I want to eat wax, but it does work. It makes the chocolate pourable and gives it a glossy sheen.
__________________
If you don't like the food, have more wine!
Somebunny is offline   Reply With Quote
Old 06-23-2011, 04:52 AM   #18
Executive Chef
 
Somebunny's Avatar
 
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,649
Dang.,.edit time ran out! If you don't want to try paraffin, you could try 3T of shortening to each 16oz of chocolate and I agree use a good chocolate like Ghirardelli. I checked a couple of recipes on the web and they call for shortening. :-)
__________________
If you don't like the food, have more wine!
Somebunny is offline   Reply With Quote
Old 06-23-2011, 05:23 AM   #19
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,335
They look tasty--and, IMO, there is no such thing as too much chocolate. Bring it on!

I too used to add wax to the chocolate coating for truffles, etc. I now use the big round disks of chocolate for coating things...I'll have to ask my friend who gave them to me what the % of cocoa is. She was a pastry chef before her MS prevented her from working anymore.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 06-23-2011, 07:50 AM   #20
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Some recipes call for half and half aded to chocolate, unfortunately it is not available for me. The cocoa % probably was on the lable, but since this was a 5 pound bar, I broke it into smaller chunks and keep them in ziplock bags. I simply do not have the packaging. But as far as quality this is a really good chocolate.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Reply

Tags
chocolate

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:06 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.