CHOCOLATE DIPPING Chocolate dipping is a difficult process. Proper equipment and ingredients must be available. For success, follow directions. 1. Temperature is important. Keep room between 60 and 70 degrees F. Never dip on a warm or humid day and avoid all drafts. 2. Arrange all equipment conveniently. Have centers ready and at room temperature. Cover wire racks with waxed paper. Place these to right of dipping pan. Have ready a good, tested candy thermometer, a 1½ quart double boiler and a dipping fork. 3. Use special dipping chocolate and grate fine. Melt grated chocolate over hot water in top of double boiler. Melt slowly, stir constantly but never let water boil. Do not melt less than 1 pound or more than 2 pounds of chocolate at one time. When completely melted, immerse bulb of thermometer in chocolate. Continue stirring until chocolate has reached 130 degrees F. 4. Cool quickly by emptying hot water from bottom of double boiler and refilling with cold water. Stir constantly and rapidly, using circular motion, until chocolate has cooled to 83 degrees F. 5. To keep chocolate at this temperature, add hot water to bottom of boiler until water is 85 degrees F. Quickly replace chocolate. 6. Chocolate is now ready for dipping but must always be stirred between each dip. Drop center in chocolate and cover well. Lift out with fork, tap on rim of saucer to remove excess chocolate and draw fork carefully across rim. Invest piece on waxed paper, remove fork and form string across top with chocolate that is still on fork. Work fast. If necessary, repeat steps 3, 4, 5.
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