The story of chocolate, as far back as we know it, begins with the discovery of America. Until 1492, the Old World knew nothing at all about the delicious and stimulating flavor that was to become the favorite of millions.

The Court of King Ferdinand and Queen Isabella got its first look at the principal ingredient of chocolate when Columbus returned in triumph from America and laid before the Spanish throne a treasure trove of many strange and wonderful things. Click here

 
 
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ARTICLES

How to Make Chocolate Dipped Candy

If you are dipping candy in chocolates, then the only chocolate you should use is top quality chocolate. Consider using confectionery chocolate, made especially for coating candy. It melts smoothly and has excellent characteristics as well as wonderful flavor and texture.

Do not use baking chocolate from the super market or milk chocolate candy bars because you will not be able to get professional results with these products and the flavor will be poor. You will need an electric frying pan, ample space for the candy before and after dipping, and a cool room to work in. It is not a good idea to dip candy in chocolate if the room temperature is above 70 F.

Chocolate dipping is a cool-weather project or you need to set the thermostat on your air conditioner very low. One of the easiest ways to melt chocolate is in the oven. Break off about two and a half pounds (or more if you have more than two pounds of centers) of chocolate and break this into smaller pieces. Then put the chocolate in an oven-proof container and place in the oven with the temperature set at the lowest setting. Stir frequently until the chocolate has melted.

Do not allow the chocolate to get too hot or it will burn. You can also use a double boiler for melting chocolate, but do not use a microwave because you risk burning the chocolate. Once the chocolate is melted, transfer some into the cold frying pan. With your fingers together, cup your hand slightly and start moving the chocolate in an "S" motion until it feels cool. At this point the chocolate is ready to start dipping. Take a candy from the tray and drop it into the chocolate.

With your chocolate hand, flip it over to coat both sides then lift it out, tapping the back of your hand on the edge of the frying pan to remove the excess chocolate. Flip the coated center onto a waxed paper- lined tray. Keep moving the tempered chocolate in the "S" motion when you do not have a center in it. When you have used approximately of the chocolate left in the pan, add more from the bowl.

Move this chocolate in the "S" motion as well, and keep dipping your candy until you are finished. If the chocolate starts to get too stiff, turn on the frying pan for two seconds, no more, and keep the chocolate moving at all times. While this may sound complicated at first, it will get easier and more natural with time.

Author Barney Garcia is a proud contributing author and enjoys writing about many different topics. Please visit my web sites @ Candy and Chocolate Recipes and Chocolate Candy



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