HOW TO MAKE HARD CHOCOLATE RECIPES
HARD CHOCOLATE GLAZE RECIPE | ALLRECIPES
A chocolate glaze that sets up hard. Use it on cakes or brownies.
Provided by CCACHEF
Categories Desserts Frostings and Icings Chocolate
Yield 1 glaze for 1 cake
Number Of Ingredients 2
Steps:
- Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat.
Nutrition Facts : Calories 184.5 calories, CarbohydrateContent 13.3 g, CholesterolContent 20.3 mg, FatContent 15.2 g, FiberContent 1.7 g, ProteinContent 1.7 g, SaturatedFatContent 9 g, SodiumContent 1 mg, SugarContent 11.7 g
PERFECT DIPPING CHOCOLATE RECIPE - FOOD.COM
Use only shortening for this, do not use butter, margarine or oil! Tips for dipping chocolate on bottom!
Total Time 3 minutes
Prep Time 3 minutes
Yield 30 candies
Number Of Ingredients 2
Steps:
- Remove the chilled candy from the refrigerator about 10 minutes before coating (dipping cold centers can result in cracked coating).
- Place the chocolate chips and shortening in a 2-cup measuring bowl.
- Place the bowl into a larger bowl which contains very warm water (about100-110F) the water should reach only halfway up the 2-cup bowl with the chocolate (DO NOT LET EVEN 1 DROP WATER MIX WITH CHOCOLATE!).
- Stir mixture constantly with a small spatula until the chocolate is melted and the mixture is smooth (this should take about 16-18 minutes, do not rush the melted process).
- If necessary replace the water with more very warm water.
- remove the 2-cup bowl with melted chocolate from the water and continue to stir until all the chocolate is cooled slightly (about 2-3 minutes).
- 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 bowl with warm water until desired consistancy.
- TIPS ON HOW TO WORK WITH DIPPING CHOCOLATE.
- Avoid all types of moisture when melting the chocolate, any steam or drops of moisture can cause the mixture to :seize" or become very firm, crumbly and grainy, if this occurs it can be corrected by stirring in 1 teaspoon shortening for each 2 ounces of melted chocolate.
- Chocolate can also be melted over low heat in a double boiler.
- Store the chocolate tightly wrapped in a cool dry place, do not refrigerate.
Nutrition Facts : Calories 49.1, FatContent 3.5, SaturatedFatContent 1.8, CholesterolContent 0, SodiumContent 0.9, CarbohydrateContent 5.5, FiberContent 0.5, SugarContent 4.7, ProteinContent 0.4
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