Dipping Things in Chocolate
- pilinut Sep 27, 2006 10:13 PM
I've finally decided to get around to one of my chocolate fantasies: dipping things in chocolate. At the moment, I'm dreaming of chocolate-covered potato chips (actually, Pringles and TJs crinkle-cut) and Midnight Rum Balls (recipe posted by AnneInMpls). Do you have any suggestions for other chocolate-coated foods that are not readily available at TJs?
Will dipping the rum balls be a problem because of the liquid content, or the possibility of crumbs falling in? Should I roll the rum balls in cocoa or sugar first? I've never seen these, so is this a bad idea altogether?
Ans what's the best instrument to use for dipping potato chips? I've been thinking of buying a pair of tweezers. . .
I am also hoping to use a gadget I got at a discount store--Salton's "Melted Bliss", though it only holds about 1 1/4 cups of chocolate. It consists of a nonstick cup placed into a base with a heating elelment that allows some heat control. I'm wondering if anyone out there has had any experience with it. I've seen something nearly identical at Scharffenberger's at the SF Ferry Plaza selling for about 3 times the price.
doesn't crock pot make a little dip size pot?
dipping slightly dried fruit would be yumm. How about nut combinations- say sunflower seeds and pistachios? Nutsonline has dried mango...
Keep us posted
I'd just dip chips using my clean fingers and only go as far as that allows. Can't help thinking that salty kettle chips would taste really good here. Or homemade if you're so inclined!
Rum balls, delicious! If you're making rum balls you could also make some without the rum and add other flavorings such as Grand Marnier, coffee, creme de menthe...
Dip soft caramels, then sprinkle on some coarse salt.
Orange segments, strawberries, bananas.
Roasted coffee beans.
we just use fondue pots. your salton sounds like it should be fine.
Are you wanting to dip things and eat immediatly or dip and let harden? If you want it to harden you will need to temper your chocolate or use confectionary coating:(.
Wow! So many ideas. Wish I found this site last week. I just made some chocolate covered strawberries this past Sat. for my Anniversary picnic. I still have more chocolate left over and I can't wait to experiment. We are moving so I'm in a temp. apartment til we can sell the house, so don't have all my kitchen gadgets, I used a small pot and a ceramic soup bowl on top creating a double boiler, worked great. Not fancy at all but it did the job.
dried fruits - so many options
any type of cookie- oreo, shortbread, peanut butter, etc..
nuts- again lots of options
Pretzel Rods and then roll them in chopped nuts or peppermint sticks or heath bars. They are out of this world with the salty sweet combo. Great to give a big bag to friends on the holidays. Also make peanut butter balls and dip them...
TJ's makes a honey whole wheat pretzel stick that is fabu dipped in dark chocolate
dried fruits - like mango, strawberries, pineapple
also dip strawberries or cream puffs in chocolate then dip in chopped pistachios or chopped walnuts, etc you get the picture.
mandel bread (jewish biscotti)
So glad to have found your site, all these recipes & especially this post! Best new thing on the market for Fondue, Velata! Fast, easy, temperature controlled for the BEST result. 4 Wonderful Specially made Belgian Chocolates to choose from that are to die for!
Candied oranges, (slice thinly, simmer a bit in sugar syrup, dry, I use my dehydrator), candied ginger, marshmallows...
Tempering isn't hard, you can look it up on the internet. I use a good chocolate chip, never really mess with tempering. I put it in a fowl over simmering water, take it off heat, put it back on as needed while I am dipping.
Saw chocolate dipped BACON in some of the NJ boardwalk shops that sell salt water taffy and fudge. Either milk or dark. Being a bacon lover, have NO doubt that bacon dipped in dark chocolate would be different and YUMMY! Can't remember the per pound price... but way too much for my Scottish bones... might just try it at home.
I work with spec. ed kids, and 2 of them are in with "regular" kids during "food & nutrition" class. Toward the end of the school year, the teacher was making sure that every bit of storable food was used up. One day, she had kids melt chocolate chips in double boiler and dip pretzels... they were a HIT! She also had a bag of REAL bacon bits. I suggested sing them with chocolate. After all the pretzels were dunked, she tossed the bacon bits in. The kids used a SMALL ice cream scoop to portion out onto parchment paper... than 10-15 minutes in fridge. Once they cooled and hardened up a bit, kids rolled them quickly into little balls... then rolled in cocoa powder... pretty darn good! In hind sight, kids wanted to try dipping the pretzels in the bacon/chocolate mix. Maybe when school starts up again!?!