Jacques Torres sells milk chocolate covered cheerios and they are delicious. Considering making them at home, for holiday gifts, but I've struggled with chocolate-covered items before (chocolate covered homemade marshmallows were delicious but, I've decided, not worth it). The melting part is easy, but I have problems with the dipping part: it often doesn't smoothly coat the dipped item, it seems like you have to melt a ton of chocolate to really dip, instead of "apply," and then once its dipped I have a hard time figuring out where to place it. Like with the marshmallows I used a toothpick to dip, then stuck them upside-down in Styrofoam to dry, very messy! So any thoughts on how to make these cheerios? I was planning to use nylon thread but am scared they will all clump together. Any suggestions appreciated!
I was originally thinking of putting them on a string when I first started reading you post. However, I was thinking more of holding it horizontally, rather than vertically, but I was still worried about them sticking to eachother. Maybe you could put something as a buffer in between each cherrio, something else that you would also like dipped in chocolate. I'm thinking something more irregular shaped, like popcorn. Sounds like a tasty experiment if nothing else!
re: Katie Nell
I have made the JT toffee/chocolate/powdered sugar almonds that he sells at the store from his cookbook. In that recipe, you actually temper the chocolate and then stir the caremelized nuts in the chocolate until they are coated, then poor them onto parchement to dry. If you are going to put them in the 10x or cocoa powder, you do it when the chocolate on the nuts is wet. Soooo, I'm thinking you could stir the cheerios into the chocolate (just make sure you don't have too much chocolate so they don't get glumpy) and then proceed with the cocoa powder, or just dry on parchment.
JT has a big machine at his chocolate 'factories' that tumble the cheerios or nuts with chocolate so I'm thinking you could, too...My tip would be to add the chocolate little by little until they are coated...