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Old 03-03-2006, 12:22 PM   #1
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Chocolate dipped strawberries???

I need help, I have a serious problem with those

I love them for special days, and I watch them done on TV--easy as pie.. I tried them yesterday and before.. what a disaster

The chocolate coating will NOT stick on the berry, it drops on the wax paper and only a thin layer of chocolate is on the berry. Then I kept douple dipping and triple dipping to make it thicker and it came out very sweetened and sugary and STILL a thin layer of choclate? Help !!

Another problem, I used the Nestle brand White chocolate chip and melted them over a double boiler with a bit of cornsyrup. It is not WHITE like the ones you buy in gourmet stores It's like Beige or off-white in color, even with all the 6 dippings of strawberries on each that I had to do in order to get it entirely coated. It is NOT white.. why ??

Thanks for any help

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Old 03-03-2006, 12:31 PM   #2
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I use dipping chocolate for my strawbs.

You can buy it in squares (looks like baking chocolate) and it's made primarily for dipping. You don't mix it with anything, just heat in a dipper. (or in a pan over boiling water if you don't have a dipper)

There's a thread about that...lemme go look for it - I posted a photo...
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Old 03-03-2006, 12:33 PM   #3
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Think the corn syrup might have been the culprit here, and the type of chocolate used. What you did would be wonderful for just dipping fruit in and leaving the chocolate soft. (Like chocolate fondue sort of)

If you want to make this easy on yourself try to find some special melting wafers. They will melt easily and then harden nicely on the berries.
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Old 03-03-2006, 12:35 PM   #4
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Here's an excerpt from an older thread -

As for the dipping, I use chocolate that is specifically made for dipping. It comes in solid form, and cools within minutes to a very hard coating.



Here's a link to it:
www.candiquik.com/ Products_cq.html
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Old 03-03-2006, 12:37 PM   #5
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It's amazing the variences in chocolate. Not only in the flavoring but the consistency as well. Chocolate dipped fruit is wonderful, and I'm glad you asked this question as it would have baffled me the first time I tried!
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Old 03-03-2006, 12:46 PM   #6
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OMG I had no idea

jkath, thank you for the links and for letting me know!! I always thought it's made with regular chocolate chips.

Alix, thanks. I'll look for those too!

Any other tips I should know before attempting this again??

Thanks!
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Old 03-03-2006, 12:48 PM   #7
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I love my chocolate dipper - it's worth having, and the chocolate absolutely never burns or gets too cold.

Another yummy - dipped marshmallows!
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Old 03-03-2006, 12:49 PM   #8
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Quote:
Originally Posted by jkath
I love my chocolate dipper - it's worth having, and the chocolate absolutely never burns or gets too cold.

Another yummy - dipped marshmallows!
Stop already! I have another hour before lunch, and yer killin' me with the fruit and marshmallows dipped in chocolate!
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Old 03-03-2006, 12:51 PM   #9
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so, I shouldn't tell you about the goodies I made at New Years then...

Nilla Wafer topped with a slice of banana and 1/2 of a marischino cherry.... then dipped in milk chocolate

Okay, I won't....
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Old 03-03-2006, 12:51 PM   #10
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Bananas! Then dunk 'em in peanut butter. Mmmmmmmmmmm.

As to more tips...nope, thats about it. Just make sure you get the right kind of chocolate for the job and you are all set. I learned that the opposite way. I bought wafers for a chocolate fondue thing. Sheesh. What a mess.
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