CHOCOLATE COATING RECIPE RECIPES

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THE BEST DIPPING/COATING CHOCOLATE EVER! RECIPE - FOOD…



The Best Dipping/Coating Chocolate Ever! Recipe - Food… image

The most wonderful chocolate in which to dip almost anything! My Mom gave me this recipe years and years ago. I can't believe how many things I can find to dip into it, besides my fingers! The addition of the food-grade paraffin gives beautiful snap and finished gloss when your chocolate project is completed.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 20-25 dipped marshmallows, for example.

Number Of Ingredients 2

12 ounces chocolate, chopped into small pieces. (Any type will do, although I am partial to Hershey's Milk Chocolate)
2 ounces canning paraffin wax, like Gulf Wax (about 1/2 bar)

Steps:

  • Chop the paraffin into small pieces.
  • Melt the paraffin in the microwave, or on top of a double-boiler. (This takes quite a while, so be patient.).
  • When the paraffin is melted, add the chocolate.
  • Stir all together.
  • If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended. Be sure to stir your mixture between 1-minute heatings. If using a double-boiler, stir the chocolate/paraffin mixture constantly until fully mixed.
  • Dip marshmallows, nuts, dried fruit, cookies, pretzels, or whatever you like.
  • Fresh fruits should be at the peak of ripeness. After rinsing your fresh fruit, you need to be sure it's patted completely dry. (Chocolate will not cling to wet fruit.).
  • After dipping, place on a waxed-paper lined cookie-sheet and allow to harden. 15 minutes to 1 hour, depending on ambient temperature.

Nutrition Facts : Calories 85.2, FatContent 8.9, SaturatedFatContent 5.5, CholesterolContent 0, SodiumContent 4.1, CarbohydrateContent 5.1, FiberContent 2.8, SugarContent 0.1, ProteinContent 2.2

CHOCOLATE TRUFFLES RECIPE | ALTON BROWN | FOOD NETWORK



Chocolate Truffles Recipe | Alton Brown | Food Network image

Roll Alton Brown's melt-in-your-mouth Chocolate Truffles from Food Network for a luxurious treat that works as a perfect gift.

Provided by Alton Brown

Categories     dessert

Total Time 3 hours 25 minutes

Prep Time 50 minutes

Cook Time 5 minutes

Yield 30 to 35 truffles

Number Of Ingredients 7

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine

Steps:

  • Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
  • Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
  • Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
  • Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
  • In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
  • Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
  • Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

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