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Wash and thoroughly dry the strawberries, including their stems and leaves. Place the dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted.
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Today we're doing a deep dive in all things coating wafers - the be-all and end-all of coating wafers aka coating chocolate aka chocolate confectionary coating aka candy melt guide. How do people make that glittery Oreos or those breakable chocolate heart
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2 tablespoons of shortening How to make the perfect coating: Cover the tray you're using with baking paper or parchment paper. Then take a heatproof dish (preferably metal or glass) and add your chocolate chips or couverture chocolate coins. Melt the chocolate chips. Add the shortening to the melted chocolate and stir thoroughly.
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1 Cover tray with wax paper. 2 Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, fill up to 1-inch (2.5 cm) depth with very warm water 100° to 110°F (38° to 45°C). Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl. 3
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Items to coat in chocolate (eg strawberries, ice creams) STEP 1: Melt 170g dark chocolate using a double boiler or a microwave to 48°C (118°F). Stir with a spatula until it is smooth and uniform. STEP 2: Add 27g of coconut oil. Stir again until the oil and chocolate are well combined.
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Melt the chocolate: Place the chocolate in a heatproof bowl and melt it using a double boiler or microwave, stirring occasionally until smooth. Choose your coating technique: There are different coating techniques you can use, such as dipping, pouring, or drizzling. Select the one that suits your desired outcome.
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Coating the Truffles. Prepare a shallow bowl and line it with parchment paper to place the covered chocolates after coating. Remove your sealed truffles from the fridge and take 1-4 truffles in one hand. Dip the fingers of the other hand in the melted chocolate coating and roll the 1-4 truffles between your hands.
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How to Melt Chocolate. You can melt chocolate in the microwave or on the stovetop with good results. For the stovetop method, use a double boiler if you have one, or set a heat-proof bowl over a saucepan filled with a couple of inches of water. The steam from the bottom pan will warm the chocolate and coconut oil in the bowl.
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Dark chocolate, in particular, has lots of antioxidants and is known to improve blood flow and lower blood pressure . They key to the healthy part is limiting the amount we eat. Fortunately, dipping strawberries in dark chocolate is an exercise in portion control because of their size.
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Check out our dark chocolate coat selection for the very best in unique or custom, handmade pieces from our chocolates shops.
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Step 1 Before anything else, if you store your candies inside the refrigerator, remove them ten minutes before coating them. Remember, cold candies can cause cracked coating. Step 2 Afterward, put your chocolate chips and vegetable shortening inside a small or medium-sized bowl.
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Tips on how to melt chocolate. Chill your parchment paper-lined tray prior to laying your chocolate dipped items on. Use items that are completely dry & at room temperature. Work with small amounts of chocolate at a time. Create a makeshift double boiler so your melted chocolate is at an angle easier for dipping.
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Finely chop baking chocolate and place in a heatproof bowl with 2 tsp shortening. Microwave at half power for about 2 minutes, stirring every 15-30 seconds until smooth and glossy. Spoon on the chocolate, don't dip whatever you're coating. Spoon it on and gently spread the chocolate to coat. Set the finished treat on a baking sheet lined.
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Guittard Dark A'peels coating chocolate is a perfect replacement for Merckens®. They are an all around compound coating chocolate and don't require tempering! Important: For a shiny finished product, A'Peels should be melted to 120-125 F until it is smooth and all of the lumps are gone. Then let the chocolate cool, but keep it between 105F.