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Place 6 cups of water into the inner pot and turn on sear/sauté on high to begin heating the water. Place a glass or metal bowl over the top of the inner pot so it fits into the pot, but is elevated 2-3" above the water line. Add the melting wafers and the chocolate chips to the bowl.
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Remove measuring cup from bowl; continue stirring 2-3 minutes or until chocolate is cooled slightly. STEP 4. Set one candy center onto tines of fondue fork or 2 pronged fork. Completely dip center into melted chocolate. Gently tap fork against side of measuring cup to remove excess melted chocolate. Invert candy onto prepared baking sheet.
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Chop up two cups of chocolate, cutting it into uniform pieces so the chips melt evenly. 3. Simmer water. Fill a saucepan up with water, leaving two inches of space at the top. Bring it to a simmer; this will serve as the source of heat for your chocolate. Once the water is simmering, turn the heat off. 4.
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This means submerging only the bottom and the sides in the first round. After allowing it to cool, the second dip covers the sides and top. This gives the chocolate full coverage and a (hopefully) perfect appearance. Using wax or parchment paper to lay the chocolates on to cool works best.
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Microwave on half power in 15-second bursts, stirring with a spoon in between, 3 to 4 times, until chocolate is completely melted. If heated too much, the chocolate may break, forming harmless brown speckles in the sauce; blend in a blender on high speed for 30 seconds to re-emulsify the sauce.
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Then freeze for 10-30 minutes. You can also do this a day ahead and then dip the second day if you are short on time. Take a Few Out at a Time. Trust me you can't dip 3 dozen truffles in record time, so that by the time you get to the last one it's still frozen. Trust me. You can't.
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Add oil sparingly, 1 teaspoon at a time. Scorched chocolate - Discard and start over. Always use double boiler and frequent stirring. Candy falls off sticks - Use thicker sticks and dip sticks deeper into chocolate to fully coat. Poor coating - Ensure candy is dry before dipping. Work in low humidity if possible.
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Melt the Chocolate: Break the chocolate into small pieces and melt it gently using a double boiler. This prevents scorching and ensures smooth, velvety chocolate. Temper the Chocolate: Temper the melted chocolate for a glossy finish and a satisfying snap. This involves controlled heating and cooling to stabilize the cocoa butter crystals.
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Place the chopped candy coating or candy coating wafers in a large microwave-safe bowl and microwave in 30-second intervals. Stir after every 30 seconds. Stop heating when most of the coating is melted, and stir constantly until the remaining chunks of coating have melted and the mixture is smooth and even. [Skip to step 5 now.]
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Using a dipping tool or fork, dip your candies in the chocolate. Place the fork or dipping tool under the center of the candy. Carefully lower the candy into the chocolate, pushing it just under the top of the chocolate. Slowly lift the candy out of the chocolate and tap the fork several times on the side of the bowl to remove any excess.
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https://cakedecorist.com/how-to-dip-candy-in-chocolate-without-making-a-mess/Struggling to dip your caramel candies? Always end up with a dirty kitchen after.
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Dipping chocolate rule 2: Practice TLC. Tempering chocolate the "cheater's way" requires a gentle hand and lots of care. Begin by bringing a pot of water to a simmer. Once it simmers, turn off the heat. Place two-thirds of your chocolate into a heat-proof bowl, and place it over the pot of water (most of the bowl should touch the water).
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Set one candy onto a two-pronged fork, then completely dip candy into melted chocolate. Gently tap the fork against side of the bowl to remove any excess melted chocolate. Place onto baking sheet lined with waxed paper. Repeat with remaining candy. If the chocolate becomes too thick for dipping, place the bowl containing the chocolate into the.
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Step 2. Quickly push the filling into the tempered chocolate until the top of it is level with the chocolate surface. Step 3. Pull a thing layer of chocolate over the filling with the dipping fork. Step 4. Lift the filling up with the dipping fork. Make sure that about 1/3 of it extends over the top of the fork.
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Drop your candy or truffle in the chocolate and spoon the chocolate over the top. Swirling makes the truffle break. Use a fork to lift the truffle out of the chocolate. The excess chocolate will drip down through the tines of the fork. Use the Bakerella Tapping Method: Tap your hand not the fork.
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Keep an eye on the tempered chocolate to make sure it stays in temper. Continue to stir the chocolate as you dip. If the chocolate cools too much, turns matte, and begins to thicken, place the bottom of the bowl back into the hot water for 1 or 2 seconds. Remove quickly and stir the warmer chocolate up from the bottom and throughout the bowl.
