Chocolate Dipped Melting Moments Food
DIPPED CHOCOLATE ANYTHING
Tempering chocolate is not hard, but it's a little bit tricky. You definitely need a candy thermometer (old-fashioned or digital) to measure three or four temperatures: roughly 115 degrees Fahrenheit and 91 and 88 degrees. Melt the chocolate slowly in a double boiler to about 115 degrees. Then to bring the temperature to dipping perfection (91 degrees), add more unmelted chocolate to the pot until the temperature is 91. At that point you can start dipping - fruit, graham crackers, cookies - whatever. When the chocolate reaches 88 degrees, if it lasts that long, the dipping must stop. But don't worry, you can reheat the chocolate.
Provided by Mark Bittman
Categories dips and spreads, dessert
Time 45m
Yield Enough for 20 to 30 dips
Number Of Ingredients 2
Steps:
- Melt 1 1/2 pounds chocolate in top of a double boiler (or clean metal bowl set over simmering water). Remove chocolate from heat when it reaches between 110 and 115 degrees on a candy thermometer.
- To bring into tempering range, add remaining chocolate to the mixture and stir constantly with a rubber spatula until the thermometer registers 82 to 84 degrees. Put chocolate back over the hot water and bring temperature to between 88 and 91 degrees. Be careful not to let the temperature fall too far or you will have to gently re-warm the mixture; if the temperature rises above 91 degrees in the tempering step, you will have to start the process over.
- Once tempered, use immediately for dipping. Store tempered chocolate at room temperature.
CHOCOLATE DIPPED MELTING MOMENTS
Steps:
- In a medium bowl, whisk together the flour, cornstarch, and salt. In a food processor with the metal blade, process ½ cup of the powdered sugar until very fine. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the vanilla extract and pulse in. Scrape the sides of the bowl. Add the flour mixture and pulse in just until incorporated. Chill the dough for 2 hours. Preheat the oven to 375 degrees. Shape the dough into one-inch balls and place on the cookie sheets 1½ inches apart, curving them slightly into crescent shapes. Bake for 10 to 15 minutes or until just beginning to brown around the bottom edges. Cool the cookies, then gently roll them in the remaining ¾ cup of powdered sugar. Makes 5 Dozen cookies, piped into 2" lengths Each serving contains approximately ½ other carb. exch., 1 fat exch.; 81 calories, 8 gm. carbohydrate, 5 gm. fat (including 3 gm. sat. fat), 14 mg. cholesterol, 42 mg. sodium and 2 mg. calcium.
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