- 1 Do I need to temper white chocolate?
- 2 Can I use melted chocolate instead of Candy Melts?
- 3 How do you melt white chocolate?
- 4 What is the difference between Candy Melts and melting chocolate?
- 5 What temperature do you temper white chocolate to?
- 6 Do I need to temper chocolate for chocolate covered strawberries?
How do you melt candy melts for strawberries?
Strawberries are in season! With our easy instructions, you can make amazing candy-coated strawberries for your next gathering. Candy Melts® candy make it easy to turn strawberries or many of your favorite snacks into beautifully decorated treats. Offered in a variety of colors, Candy Melts® can be incorporated into your decorating to coordinate to your holiday or event.
Place the Candy Melts® to be used as a base color (we used white in the photo) in a microwave safe bowl. Microwave at half power for 1 minute and stir well. Continue to microwave and stir at 30 second intervals, until the candy is smooth and melted. Dip clean, dry strawberries into the melted Candy Melts®. Place them on a parchment covered cookie sheet and chill in the refrigerator until firm. Choose your accent colors. Candy Melts® are available in a variety of colors, or you can tint white Candy Melts® using Wilton Garden Candy Colors Set or Primary Candy Colors Set, Note: Be sure to use our oil soluble candy colors as opposed to our icing colors. The water in our icing colors will cause Candy Melts® to clump. Place your accent color Candy Melts® in a microwave-safe decorating bag, Loosely twist close – do not use metal twist ties. Microwave at half power for 30 seconds and knead bag. Continue to microwave and knead at 15 second intervals, until candy is melted. Snip a tiny hole in the bag and drizzle colored candy on the coated strawberry. Continue to use different colors of melted candy to create your treat. Chill until firm.
Try this technique on all your favorite treats, like pretzel rods, crisped rice treats and store-bought cookies, to delight your guests. Please check our website for more decorating ideas with candy. Happy Dipping!
Do I need to temper white chocolate?
How to Select White Chocolate – White chocolate should be made from just two ingredients: cocoa butter and added sugar. Many white chocolates, especially chips, aren’t truly white chocolate at all but are made from oils and flavorings. It’s important to choose true white chocolate because it’s the only kind that will actually temper.
- There is no benefit to attempting to temper artificial white chocolate.
- You’ll also want to ensure the chocolate you purchase is already in good temper before using it in a recipe.
- This means it should be shiny and have a firm snap, not be crumbly or streaked.
- Callebaut is a widely available chocolate brand to use for tempering, but it’s by no means the only option.
The Spruce Eats / Bahareh Niati
Can I use melted chocolate instead of Candy Melts?
1. Caramels or Caramel Sauce – You can use thick caramel sauce in place of candy melts for cake pops, dessert bars, and pretzels. Caramel sauce won’t be as colorful as candy melts and the finish won’t be as smooth or shiny. But, it’s a delicious and easy replacement in a pinch. Instead of dipping cake pops or dessert bars, use a knife or spatula to smooth on the caramel sauce as desired.
How do you melt white chocolate?
Place chopped white chocolate in a heavy-bottomed saucepan over low heat.2. Stir the chocolate constantly until it is completely melted. If the chocolate is not melting evenly and starting to scorch in places (you’ll smell it burning!), take the pan off the burner and stir off heat for a bit.
What is the difference between Candy Melts and melting chocolate?
Candy Melts vs. Chocolate – Though Candy Melts have a similar look, taste and texture to chocolate, they are quite different. Melting chocolate requires a process called tempering, which gives chocolate that nice, shiny finish. Tempering involves temperature precision and a candy thermometer to do it properly.
Why is my white chocolate not melting?
FAQs – Is white chocolate hard to melt? Some types of white chocolate – particularly white chips – can be more difficult to melt than other types of chocolate since they are a confection rather than true white chocolate. Pay attention to ingredients when selecting a white chocolate to melt.
Real white chocolate (products labeled as white chocolate containing cocoa butter) and white melting wafers (products containing oil that are designed to melt easily) will be the easiest to melt into a smooth texture. And with all types of white chocolate, patiently melting with low heat is the best bet to avoid overheating the chocolate.
Why does my white chocolate not melt? Just like with other types of chocolate, if white chocolate comes into contact with water it will seize. Even a small drop of water or a bit of steam touching the chocolate will cause it to become thick and grainy, and it will not melt.
Be sure your bowl, spatula, and any other tools are completely dry when melting chocolate to avoid seizing. Why does white chocolate clump when melted? If your white chocolate becomes clumpy when melted, there are two likely culprits. First, some white “chocolate” products – like low quality white chips – contain so much stabilizers that it’s nearly impossible to melt them to a smooth consistency.
They are much more likely than real white chocolate or white melting wafers to melt unevenly and to re-harden quickly after melting. Second, white chocolate will burn if overheated, which will cause the chocolate to clump. How do you make white chocolate thinner to melt? A small amount of oil (like vegetable or canola oil) or butter can be added to the white chocolate as it’s melting.
Will melted white chocolate harden?
Final Notes on Hardening Chocolate and How Long it Takes – Chocolate typically takes about 20-30 minutes to fully harden and set at room temperature. By placing your melted chocolate in the fridge, you can cut these times in half, speeding up the hardening process.
Although using a freezer can harden chocolate more quickly, it may cause blooming, resulting in discoloured chocolate. White chocolate generally solidifies more rapidly than milk or dark chocolate, setting in around 10-20 minutes. On the other hand, milk and dark chocolate usually take 20-30 minutes to harden.
All of these times will vary depending on which type of chocolate you are using, the type of application and how thick it is. So be sure to check the progress of your chocolate hardening to consider these variations. And don’t forget to take a look at this link for the perfect cooking chocolate product.
Is tempering chocolate the same as melting?
Looking through the glass cases of a gourmet candy shop, it’s hard not to be impressed with the beauty as well as the taste of chocolate candies and sweet treats. Rows and rows of shiny chocolate in various shapes and sizes beg you to take a bite (and take even more pieces with you to enjoy later).
Once you get your goodies home, you may start to think about attempting to make your own. Valentine’s Day can bring out the gourmet chocolate candy and dessert maker in any of us. With a good recipe and some pro-knowledge about melting and tempering chocolate, you can make chocolate treats that would fool even a chocolate connoisseur into thinking they were bought at a gourmet store.
What is the difference between melting and tempering chocolate, and when should you do each? Basically, both methods are a form of melting chocolate. When chocolate is melted, the molecules separate. When you temper the chocolate, you bond those molecules back together so your chocolate will harden with a glossy, crisp finish.
According to world-renowned pastry Chef Eddy Van Damme, melted chocolate as seen under a microscope looks like a curdled sauce. “Once tempered, the chocolate molecules bond and it looks like a smooth sauce. Melting chocolate is great for making brownies or certain chocolate cakes and chocolate sauces.
Tempering is recommended for creating a crisp, shiny chocolate coating for truffles or when making chocolate decorations for a cake.” Melting Chocolate Heat chocolate to 115 degrees F (between 40-45 degrees C). Do not place chocolate directly on heat source.
When melting chocolate: do not overheat, or chocolate may scorch or tighten (stiffen and harden).For best results, place chocolate in a small dry bowl (any water in the chocolate will cause it to tighten) and set in a double boiler or inside a larger pan containing hot, but not boiling water.Melt chocolate slowly, then stir until smooth. If your chocolate does tighten and become uncooperative during melting, save it by adding 1 tsp. of vegetable oil or melted shortening per ounce of chocolate. Gently stir until the chocolate loosens up, then proceed.
Tip: When dipping fruits in chocolate: dry each piece of fruit thoroughly on paper towels first to keep moisture from ruining your chocolate. Melting chocolate works just fine for many recipes performed at home for family and friends. However, if you want to take it a step further, you can temper your chocolate in one of three ways:
On a cool surfaceWith a wheel-type tempering machineIn the microwave
Obviously, most home chefs do not have access to a tempering machine. Chef Eddy recommends tempering chocolate by using the cool surface method for home chefs with some experience, or the seeding method for beginners. The seeding method is outlined in Chef Eddy’s truffle recipe here,
Tempering Chocolate on a Cool Surface Start by heating the chocolate very slowly to 115 degrees F (between 40-45 degrees C) in a double boiler or melting pan. Chef Eddy recommends using Lindt, Callebaut or Cacao Barry brands of chocolate. “Only high-quality chocolate contains enough cocoa butter to ensure the chocolate will properly melt,” said Chef Eddy.
“The higher the cocoa butter content, the smoother it will feel when eaten and the easier it melts. Low quality chocolate will not melt even when recommendations are strictly followed. Chocolate chips created for chocolate chip cookies will work for making cookies, brownies or cakes, but will not work for tempering when making truffles or dipping fruit or cookies.” After your chocolate is melted, pour 3/4 of it onto a granite or marble working surface (these naturally stay cold) and keep the chocolate continually moving by stirring with a spatula to cool it evenly.
- When chocolate thickens (4-5 degrees lower), crystallization starts to take place.
- You want peaks to form when it falls from your spatula.
- When that happens, scrape the crystallized chocolate back into the original 1/4 melted chocolate and stir until thoroughly combined.
- Ready to start melting? Check out these recipes.
For more chocolate recipe inspiration, visit our website, Chocolate Almond Pound Cake with Peppermint Ganache – Ultra-moist chocolate layer cake made with almond meal for an extra dimension of flavor. Minty chocolate ganache and tempered chocolate pieces accent this delicious cake. Chocolate Almond Cake Topped with Chocolate Ganache – All the full flavor of a traditional almond cake combined with the added richness of chocolate. Coconut truffles – Rich, high-quality chocolate shells filled with honey and liquor-soaked coconut. These exceptional truffles rival those found in any high-end chocolate store. Mexican Hot Chocolate Truffles – Spicy Mexican hot chocolate is reimagined into rich truffles that are the perfect upscale homemade dessert! Mexican Hot Chocolate Truffles make a great gift idea too. White Chocolate Strawberry Shortcake Truffles – Make Chef Eddy’s recipe for White Chocolate Strawberry Shortcake Truffles to serve at your next gathering. Your guests might think you purchased them from a high-end European chocolatier. Check out our video on tempering chocolate.
How do you melt white chocolate without it seizing?
Double Boiler Method – Start by creating a double boiler. This can be done by filling a saucepan with one inch of water and putting it on the stovetop. Then, find a bowl made either metal or tempered glass and place it in the saucepan. The bowl needs to be big enough that it fits over the top of the saucepan.
- Make sure that the bottom of the bowl does not touch the water.
- Now, put the white chocolate in the bowl and heat the water in the saucepan to a boil before immediately turning it down to a gentle simmer.
- If the heat is too high, the white chocolate may “burn” and create clumps.
- Make sure there is just gentle heat warming the chocolate, and be sure to stir with a rubber spatula as the solids begin to melt.
There will be steam coming up the sides of the bowl, so it’s important to make sure that none of the water gets into the chocolate—water and chocolate are enemies, and the water will immediately make the chocolate clumpy. Once the chocolate has melted, turn off the heat and take the bowl off the saucepan.
Why are my chocolate-covered strawberries sweating?
Why Do Chocolate-Covered Strawberries Sweat? – Before we get to know how to prevent them from sweating, you first need to know why chocolate-covered strawberries sweat. The “sweat” is just condensation. Sweating can appear on the surface of the chocolate and also in between the chocolate and the berry.
What temperature do you temper white chocolate to?
The temperature chart – Your chocolate’s maximum temperature depends on its type and which step in the process you are on. For example, dark chocolate should be melted between 120 and 130°F (50°C and 55°C), while milk and white chocolate should melt at around 105-115°F (40-45°C). Here is a summary of the temperatures for successfully tempering chocolate.
|Temperature||Dark chocolate||Milk Chocolate||White chocolate and Dulcey|
|Temp #1||122°F (50°C) – 131°F (55°C)||113°F (45°C) – 122°F (50°C)||113°F (45°C) – 122°F (50°C)|
|Temp #2||82°F (28°C) – 84°F (29°C)||81°F (27°C) – 82°F (28°C)||79°F (26°C) – 81°F (27°C)|
|Temp #3||88°F (31°C) – 90°F (32°C)||84°F (29°C) – 86°F (30°C)||82°F (28°C) – 84°F (29°C)|
How do you easily temper white chocolate?
The best way to temper chocolate Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. use the technique to make moulds or chocolate shavings, to coat chocolates and to make sculptures. Adjust the amount of dark chocolate used depending on your choice of recipe.
Step 1 : Coarsely chop 300 g dark (preferably couverture) chocolate. Place 2/3 of the chocolate in a bowl; melt over a bain-marie of gently simmering water. The bottom of the bowl should not touch the water because the chocolate will get to hot and shine can be lost as a result.
Step 2 : Heat until the temperature reaches 45°C on a cooking thermometer. Remove the bowl from the heat and stir in the remaining chocolate. Stir with a spatula from time to time.
Step 3 : As soon as the temperature cools to 27°C, return the bowl to the bain-marie and reheat, stirring gently until the chocolate reaches 32°C. When the chocolate is smooth and shiny, it is ready to be used.
If you are tempering milk chocolate, melt to 45°C, cool to 26°C, and reheat to 29°C. If you are tempering white chocolate, melt to 40°C, cool to 25°C and reheat to 28°C. This technique was used in our recipe – why not give it a try now?
Do I need to temper chocolate for chocolate covered strawberries?
What is tempering chocolate? Do I need to temper my chocolate for chocolate dipped strawberries? If yes, what is the best technique for this? Do you need a candy thermometer? – When melting chocolate, molecules of fat get broken down. By creating a crystallization we can put them back together; and this is tempering.If you do not temper your chocolate it will not be crunchy and have this pleasant texture nor will it have that silky shine that makes chocolate covered strawberries so beautiful and perfect.
The best technique is for you to have: microwavable bowl, a microwave, laser thermometer and a hair dryer. Melt to a 100-105F degrees by putting in the microwave on a high heat. Every 20 seconds stop the microwave and stir your chocolate. When melted, let it cool down in front of an open window or a cool air draft area.
After 15 to 20 min the chocolate will be crystallized on the side of the bowl. It is time to stir and look at the temperature with a laser thermometer. If it is under 90 F degrees, reheat with a hair dryer until you reach 90 F degrees. I do recommend a laser thermometer because it is more precise.
How to temper white chocolate for cake pops?
How to Temper Chocolate Jupiterimages/Getty Images Tempering is the process of melting and cooling chocolate so it will be smooth and glossy when it sets (on, say, a chocolate-covered strawberry). Chocolate that isn’t tempered is often gray, streaky and soft.
- Tempering is key for making chocolate-dipped goodies and other candies.
- Use one of the methods below—an instant-read thermometer is the only equipment you need.
- Candy-making products called “melts” let you skip the tempering, but they are not real chocolate: They’re usually made with partially hydrogenated oil in place of cocoa butter.
Keep your chocolate and tools dry. If water or steam gets into the bowl while you’re melting, the chocolate will seize up into a stiff, grainy paste. Finely chop your chocolate. This helps it melt quickly and evenly. If you’re chopping a big, thick block, use a large serrated knife.
- Avoid chocolate chips.
- They’re made with less cocoa butter than bar chocolate, so they don’t melt as easily.
- Good-quality bar chocolate is your best bet.
- Test your temper.
- Spread a small amount of melted chocolate on a plate; the chocolate should harden in a few minutes and remain shiny.
- If it doesn’t, repeat the tempering process.
Reuse your chocolate. Let your leftover tempered chocolate harden, then cover and store it at room temperature. You can re-temper it up to two more times. NatashaPhoto/Getty Images Finely chop 1 pound dark, milk or white chocolate. Combine three-quarters of the chocolate and 2 teaspoons shortening in a heatproof bowl set over a pan of simmering water.
- Don’t let the water touch the bowl.) Melt the chocolate and bring it to 100 degrees F, stirring, then place the bowl in a larger bowl of cold water; stir in the remaining chocolate until melted (the temperature should drop to about 82 degrees F).
- Place the bowl back over the simmering water.
- Bring dark chocolate to 90 degrees F and milk or white chocolate to 88 degrees F.
Rewarm to 90 or 88 degrees F if the chocolate cools and becomes too thick for dipping or pouring. Finely chop 1 pound dark, milk or white chocolate. Combine three-quarters of the chocolate and 2 teaspoons shortening in a microwave-safe bowl. Microwave 30 seconds, then stir.
- Continue microwaving in 30-second intervals, stirring, until the chocolate is melted and the temperature is 100 degrees F.
- Remove the bowl and place it in a larger bowl of cold water; stir in the remaining chocolate until melted (the temperature should drop to about 82 degrees F).
- Remove the bowl from the water and microwave in 10-second intervals until dark chocolate is 90 degrees F and milk or white chocolate is 88 degrees F.
Rewarm to 90 or 88 degrees F if the chocolate cools and becomes too thick for dipping or pouring. Be careful when tempering white chocolate, especially in the microwave: It has a very low melting temperature and can scorch easily. Unlike milk and dark chocolate, it does not contain cocoa solids; it’s a mix of cocoa butter, milk solids and sugar.
- This is our go-to for candy making—it’s more stable and easier to temper than milk or white chocolate.
- Tempered dark chocolate, such as semisweet or bittersweet, makes a nice snap when you break it.
- Like white chocolate, this melts at a lower temperature than dark chocolate, so watch it closely.
- Because of the added milk solids and low percentage of cocoa butter in milk chocolate, your candy will be slightly softer with less snap than candy made with dark chocolate.
Related Links: : How to Temper Chocolate