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Old 07-27-2016, 02:21 AM   #1
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Trouble melting chocolate chips

Today I decided to make some no-bake cheesecake bites. It sounded very simple. Mix some powdered sugar and butter with cream cheese, roll into small balls, chill, then dip in melted chocolate.

For the dipping, the recipe said to melt 10oz of chocolate chips. Well, I tried. I really tried.

Now I've been melting chocolate (baking chocolate) all my life. I put it in a small pan and melt the chocolate over low heat. I've never had to use a double boiler and I've never had the chocolate burn. Ever. Never had a problem until today.

Since I already had the chocolate chips, I decided to melted those, as per the recipe. And I melted them. And I melted them. For 20 minutes they melted over a low setting. They melted into a large semi-solid chunk of chocolate and got soft, but they never melted to the point where I could dip anything into them.

I finally started turning the heat up in increments, and finally the chocolate did start to burn. I threw the whole mess out, including the "cream cheese" balls that were so sweet they would have gagged me anyway.

So now I'm starting to wonder. Have Nestle's snuck some other ingredient into the chocolate chips to keep them from melting in cookies? Because it sure seems like it.
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Old 07-27-2016, 07:21 AM   #2
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Chocolate chips aren't supposed to melt in cookies, they are supposed to more or less keep their shape. Sure, they'll soften and mush out a bit when baked, but are still recognizable. They have and always have had an additive so that they will do exactly that.

If you want to melt chocolate to dip, I'd suggest you either buy the products that are made and packaged to do that or do like my mom did back in the day when things weren't available like they are now. She made candy-like bourbon balls out of 10x sugar, margarine and obviously bourbon, sat them on a pecan, refrigerated until hard, then dipped them in a chocolate bath she made with one of those big Hersey bars melted and thinned out with the food-grade parafin wax I think you can still buy in the stores. People loved those things and she made dozens and dozens and dozens and dozens... to give as Christmas gifts. A person we knew that had a candy/nut store wanted to sell them, until mother sat down and priced out what she'd have to get to make it worth her while to do it commercially, since they were hand-shaped and hand-dipped.

The last time I made bourbon balls, I used one of the products pre-packaged and supposedly made for dipping. I found it much too thick for the candy personally and will either do it the old fashioned way or just add some wax to it next time.
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Old 07-27-2016, 07:35 AM   #3
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The 10x/margarine mixture I mentioned can also be used to make buttercreams like the ones you used to be able to get in the Brach's mix-n-match candy display they used to have in groceries. The old-fashioned chocolate coating I referenced was very similar to what was on the Brach's buttercreams to give a reference as to thickness.
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Old 07-27-2016, 09:12 AM   #4
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I make a chocolate ganache type frosting for a chocolate cake I make. I microwave chocolate chips in a bowl and add butter and corn syrup. It mixes up to a smooth pourable topping.

However, straight up chips alone will give you a problem as they were made to not melt easily. Try Ghirardelli chocolate sold in the baking section of your supermarket. They make all kinds.

Consider using the microwave to melt chocolate.
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Old 07-27-2016, 02:48 PM   #5
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Quote:
Originally Posted by rodentraiser View Post
...For the dipping, the recipe said to melt 10oz of chocolate chips. Well, I tried. I really tried...
The recipe writer may have written "chips" but might have been thinking of melting wafers.



When I used to make chocolates, I would buy Merckens brand melting wafers. Unless you have a candy making supply store near you, they can be hard to find. However, most grocery stores carry Ghiradelli Chocolate in some form, so you may be able to find their melting wafers easier than any other brand.
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Old 07-27-2016, 03:01 PM   #6
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Well, I learned my lesson. I'll give it another go sometime with Baker's cooking chocolate and this time I'll also use cream cheese mixed with regular sugar instead of powdered sugar, and a lot less of that, too.

I would have tried a microwave, but I don't have one. I did go back to read the recipe and they said specifically chocolate chips, but they also mentioned microwave, too. I'd post the recipe, but I already deleted it. Not one I want to keep.

Thanks for the info, everyone!
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Old 07-27-2016, 06:03 PM   #7
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Not all recipe writers are equally qualified, or precise

I don't typically use recipes from random Internet search results. I have a few trusted sites I use, or else I take inspiration for flavor combinations from a site but use a TNT method.
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Old 07-28-2016, 03:21 PM   #8
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What's a TNT method?

Never mind, I got it. I'm a little slow this morning.
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Old 07-28-2016, 04:58 PM   #9
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Quote:
Originally Posted by rodentraiser View Post
What's a TNT method?

Never mind, I got it. I'm a little slow this morning.
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Old 07-29-2016, 11:15 PM   #10
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Quote:
Originally Posted by Cooking Goddess View Post
The recipe writer may have written "chips" but might have been thinking of melting wafers.



When I used to make chocolates, I would buy Merckens brand melting wafers. Unless you have a candy making supply store near you, they can be hard to find. However, most grocery stores carry Ghiradelli Chocolate in some form, so you may be able to find their melting wafers easier than any other brand.
You local Arts and Craft stores carry the melting wafers. Wilton's makes them in all flavors.
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