Melting Chocolate for Dipping

Delicious chocolate can do for desserts what no other ingredient can do! Eating anything that has been dipped in melting chocolate, can send one to heaven and back. Dark chocolate is made from cocoa, whereas white chocolate from cocoa butter. The use of chocolate for dipping has grown in popularity, and desserts or confections made of it definitely sells more than any other confectionery product.

How to Melt Chocolate for Dipping
If you desire to use melted chocolate, then let us begin with understanding the basics of melting chocolate. Chocolate is melted to coat desserts, or used as an ingredient while making a dessert. Melted chocolate savors the taste bud with a smooth aphrodisiac effect that will stay on much after you are done eating. There are basically three ways to melt chocolate.

• Double Boiler Method: In the top pan of a double boiler, place broken chocolate pieces. In the lower pan, add hot water, and keep the flame on low. Stir with a metal spoon, until the chocolate has melted.
• Direct Heating: Break chocolate pieces in a non-stick saucepan, and place it directly on a low flame. Stir continuously to avoid scorching the chocolate, and remove from flames as soon the chocolate has melted.
• Microwave: Place broken chocolate pieces in a microwave-safe dish, and melt it on LOW power for two minutes. Take the bowl out and stir, return to microwave and repeat heating until the chocolate has melted.

Of all the three methods, the use the double boiler method is preferred as the chocolate is in no danger of overheating or scorching. Chocolate begins to melt at 80°F and is more or less completely melted at 100°F. Chocolate heated beyond a point will turn bitter, become grainy, or too thick, and its flavor and smoothness will be lost. For melting chocolate for dipping add no more than half a teaspoon of shortening. Shortening will make the melted chocolate more smooth and you will get an even consistency while spreading it. However, the use of butter or margarine is strictly a No - No as they both contain water, which will either harden or make the chocolate clumpy.

Melted Chocolate for Dipping Cookies
If it is the cookies you want to dip in melted chocolate, then swiftness would be a desirable skill. Once the cookies have been baked, let them cool down. Melt chocolate, and using your thumb and index finger hold the cookie from one corner and dip into the melted chocolate. Make sure the cookie corner you hold is very small. Before placing the dipped cookie onto the cookie sheet, tilt it slightly so the help part too gets covered in chocolate. Once all the cookies have been dipped, refrigerate for 20 minutes to quickly harden the melted chocolate.

Melted Chocolate for Dipping Fruits
Chocolate covered strawberries is an all time favorite. Select large fresh strawberries, leave the stems intact. Wash and pat dry them well. Melt chocolate and holding the stems, dip the whole strawberry in the melted chocolate. To add a zing to your chocolate, add some brandy or liqueur, or if you want a smoother thicker coating, add in some full cream. Line the dipped strawberries on a cookie sheet and refrigerate for 15 minutes to harden them.

Don't just stop here, use these tips for dipping pretzels, candies, truffles, and any other dessert you fancy!