Cheesecake pops for Thanksgiving
We are planning on making cheesecake pops for Thanksgiving. I will make the cheesecake and then freeze it, but I have a question about the chocolate. On a few sites, I have read that a small amount of oil or shortening should be added to the chocolate before the pops are dipped in it. Do you know if this is necessary? How much oil should you use? Can I substitute a small amount of heavy cream/milk? I am worried that the heavy cream will prevent the chocolate from hardening properly on the pop.
Also, some suggest using candy melts. Do these taste good? I was planning on using really good quality chocolate and while these candy melts may melt nicely, I am a little worried about the taste. When the recipe calls for candy melts are they referring to the wilton brand bags you can get at craft stores?
I temper the chocolate and don't add anything to it when I make anything chocolate covered. If you add cream, it makes it more of a ganache and you don't get the crisp snap so it depends on what you want. Chocolate ganache on cheesecake is very good, too. I don't like the candy melts that are sold in craft stores. They're just sweet, overly so, without much chocolate taste. But, there are better ones, like Guittard makes a melt n mold and I've never tried them.
I think, from what I've read, that candy melts are easier to handle than chocolate. With chocolate, if you get the tiniest bit of water in it, it will seize.
That's just from memory, not from direct experience.
I hate the taste of those things from the craft store. I'd use bittersweet or semi sweet chocolate chips, probably. I think the oil probably makes it smoother, so the coating is prettier. I can't speak to the hardening issue, because I've always used plain chocolate. The cheesecake pops sound good!
Tempering the chocolate is easier to do than you would think. Use semi sweet chocolate, put half in a bowl and microwave in 30 second increments until it just starts to melt, remove and stir, this will continue the melting process, but should not melt completely, return to micro just until all is melted, remove and stir in the other half of the chocolate. At this point, the melted choc should be hot enough to melt the last half. The stopping and stirring is necessary to not "overmelt" and turn the chocolate gray. Trader joes carries some large bars of very good choc for a good value, you MUST chop it if you start with a whole bar, chips are ok too but there are additives in them that are less desirable (to my taste) Also sometimes I mix semi sweet and bittersweet
Ditto--TJ's pound bars are excellent and much better than chocolate chips which will melt but not as easily. Tempered chocolate is worsth the time, no matter which method you use (though I've never done the the marble slab one), though a good thermometer is a must. TJ's bars come in a variety of sweetness, too.
Thanks for all of your comments. I am still a little confused about the use of oil- is it simply to ensure that the chocolate has a nice shine to it? I definitely want the chocolate to maintain the nice crisp snap on the outside, so I guess cream is out of the question.
If I want to add a small amount of oil to ensure that it is shiny- how much would you add? I assume to cover roughly 30 cheesecake pops I am going to need about 12 ounces of chocolate.