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Chocolate coating is a process where you cover a treat, like a cookie or a strawberry, with a layer of chocolate. Sounds simple, right? But there's a bit more to it. You need to melt the chocolate just right, so it's smooth and easy to work with.
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Today we're doing a deep dive in all things coating wafers - the be-all and end-all of coating wafers aka coating chocolate aka chocolate confectionary coating aka candy melt guide. How do people make that glittery Oreos or those breakable chocolate heart
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1 Cover tray with wax paper. 2 Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, fill up to 1-inch (2.5 cm) depth with very warm water 100° to 110°F (38° to 45°C). Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl. 3
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Dark chocolate, in particular, has lots of antioxidants and is known to improve blood flow and lower blood pressure . They key to the healthy part is limiting the amount we eat. Fortunately, dipping strawberries in dark chocolate is an exercise in portion control because of their size.
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How to Melt Chocolate. You can melt chocolate in the microwave or on the stovetop with good results. For the stovetop method, use a double boiler if you have one, or set a heat-proof bowl over a saucepan filled with a couple of inches of water. The steam from the bottom pan will warm the chocolate and coconut oil in the bowl.
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Chill almonds for 5 minutes, then pour in a bowl with some melted and tempered chocolate. Stir vigorously until each almond is coated, separated, and chocolate is set. Repeat 2 more times. After the final coat of chocolate has set, stir in cocoa powder. Shake almonds in a sieve to let excess cocoa powder fall off.
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2 tablespoons of shortening How to make the perfect coating: Cover the tray you're using with baking paper or parchment paper. Then take a heatproof dish (preferably metal or glass) and add your chocolate chips or couverture chocolate coins. Melt the chocolate chips. Add the shortening to the melted chocolate and stir thoroughly.
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Coating the Truffles. Prepare a shallow bowl and line it with parchment paper to place the covered chocolates after coating. Remove your sealed truffles from the fridge and take 1-4 truffles in one hand. Dip the fingers of the other hand in the melted chocolate coating and roll the 1-4 truffles between your hands.
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Items to coat in chocolate (eg strawberries, ice creams) STEP 1: Melt 170g dark chocolate using a double boiler or a microwave to 48°C (118°F). Stir with a spatula until it is smooth and uniform. STEP 2: Add 27g of coconut oil. Stir again until the oil and chocolate are well combined.
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Step 1 Before anything else, if you store your candies inside the refrigerator, remove them ten minutes before coating them. Remember, cold candies can cause cracked coating. Step 2 Afterward, put your chocolate chips and vegetable shortening inside a small or medium-sized bowl.
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Wash and thoroughly dry the strawberries, including their stems and leaves. Place the dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted.
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Ingredients & Directions Prep Time 45 minutes Ingredients 2 cups HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12 oz pkg.) or HERSHEY'S Milk Chocolate Chips (11.5 oz pkg.) 2 Tbsps shortening plus 2 teaspoons (do NOT use butter, margarine, spread or oil) READY TO MAKE THIS? Directions Equipment Needed
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In general Southern Living states that you should follow a 1 tablespoon of coconut oil for every 1 cup of chocolate ratio when adding this ingredient to your chocolate coating mix. With this tip.
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Guittard Dark A'peels coating chocolate is a perfect replacement for Merckens®. They are an all around compound coating chocolate and don't require tempering! Important: For a shiny finished product, A'Peels should be melted to 120-125 F until it is smooth and all of the lumps are gone. Then let the chocolate cool, but keep it between 105F.