CHOCOLATE-DIPPED FRUIT
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.
Nutrition Facts : Calories 222 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 2 milligrams, Sodium 30 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 2 grams, Sugar 22 grams
CRISPY CHOCOLATE DIPPERS
Provided by Ree Drummond : Food Network
Categories dessert
Time 35m
Yield 15 to 20 pieces
Number Of Ingredients 5
Steps:
- Melt the chocolate wafers with the chocolate hazelnut-spread in a microwave or double boiler and stir together. Add the nuts and stir.
- Break the breadsticks in half and dip the halves in the chocolate-nut mixture. Dip the other dippers--pretzels, saltines and crackers--to coat. Lay on waxed paper and sprinkle with chopped almonds, chocolate chips, crushed mints and/or sprinkles. Allow to set before serving.
PERFECT DIPPING CHOCOLATE
Use only shortening for this, do not use butter, margarine or oil! Tips for dipping chocolate on bottom!
Provided by Kittencalrecipezazz
Categories Candy
Time 3m
Yield 30 candies
Number Of Ingredients 2
Steps:
- Remove the chilled candy from the refrigerator about 10 minutes before coating (dipping cold centers can result in cracked coating).
- Place the chocolate chips and shortening in a 2-cup measuring bowl.
- Place the bowl into a larger bowl which contains very warm water (about100-110F) the water should reach only halfway up the 2-cup bowl with the chocolate (DO NOT LET EVEN 1 DROP WATER MIX WITH CHOCOLATE!).
- Stir mixture constantly with a small spatula until the chocolate is melted and the mixture is smooth (this should take about 16-18 minutes, do not rush the melted process).
- If necessary replace the water with more very warm water.
- remove the 2-cup bowl with melted chocolate from the water and continue to stir until all the chocolate is cooled slightly (about 2-3 minutes).
- Set one candy onto a two-pronged fork, then completely dip candy into melted chocolate.
- Gently tap the fork against side of the bowl to remove any excess melted chocolate.
- Place onto baking sheet lined with waxed paper.
- Repeat with remaining candy.
- If the chocolate becomes too thick for dipping, place the bowl containing the chocolate into the bowl with warm water until desired consistancy.
- TIPS ON HOW TO WORK WITH DIPPING CHOCOLATE.
- Avoid all types of moisture when melting the chocolate, any steam or drops of moisture can cause the mixture to :seize" or become very firm, crumbly and grainy, if this occurs it can be corrected by stirring in 1 teaspoon shortening for each 2 ounces of melted chocolate.
- Chocolate can also be melted over low heat in a double boiler.
- Store the chocolate tightly wrapped in a cool dry place, do not refrigerate.
Nutrition Facts : Calories 49.1, Fat 3.5, SaturatedFat 1.8, Sodium 0.9, Carbohydrate 5.5, Fiber 0.5, Sugar 4.7, Protein 0.4
THE BEST DIPPING/COATING CHOCOLATE EVER!
The most wonderful chocolate in which to dip almost anything! My Mom gave me this recipe years and years ago. I can't believe how many things I can find to dip into it, besides my fingers! The addition of the food-grade paraffin gives beautiful snap and finished gloss when your chocolate project is completed.
Provided by Evil Step-Mom
Categories Candy
Time 35m
Yield 20-25 dipped marshmallows, for example.
Number Of Ingredients 2
Steps:
- Chop the paraffin into small pieces.
- Melt the paraffin in the microwave, or on top of a double-boiler. (This takes quite a while, so be patient.).
- When the paraffin is melted, add the chocolate.
- Stir all together.
- If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended. Be sure to stir your mixture between 1-minute heatings. If using a double-boiler, stir the chocolate/paraffin mixture constantly until fully mixed.
- Dip marshmallows, nuts, dried fruit, cookies, pretzels, or whatever you like.
- Fresh fruits should be at the peak of ripeness. After rinsing your fresh fruit, you need to be sure it's patted completely dry. (Chocolate will not cling to wet fruit.).
- After dipping, place on a waxed-paper lined cookie-sheet and allow to harden. 15 minutes to 1 hour, depending on ambient temperature.
Nutrition Facts : Calories 85.2, Fat 8.9, SaturatedFat 5.5, Sodium 4.1, Carbohydrate 5.1, Fiber 2.8, Sugar 0.1, Protein 2.2
DIPPING CHOCOLATE
This makes melting chocolate so easy, and keeps the chocolate smooth and creamy for dipping fruit, pretzels, or anything you want coated with chocolate! (Serving size of 36 depends upon the size of what you are dipping.)
Provided by Ruby Toozday
Categories Candy
Time 5m
Yield 36 serving(s)
Number Of Ingredients 2
Steps:
- In a double boiler, combine the chips and shortening.
- Slowly let chocolate melt, while stirring frequently.
- When chocolate has completely melted to liquid and no lumps are visible, remove from heat and begin dipping! (Great for dipping cookies, pretzels, fruit, whatever!).
- Place your chocolate-covered treats onto a plate covered with waxed paper, then chill in the refrigerator until chocolate has hardened.
- This works great with white chocolate chips too!
Nutrition Facts : Calories 57.3, Fat 4.2, SaturatedFat 2, Sodium 1, Carbohydrate 5.9, Fiber 0.6, Sugar 5.1, Protein 0.4
DIPPED CHOCOLATE ANYTHING
Provided by Food Network
Categories dessert
Time 40m
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 F 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.
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.
EASY CHOCOLATE DIPPING SAUCE
Make and share this Easy Chocolate Dipping Sauce recipe from Food.com.
Provided by Jellyqueen
Categories Sauces
Yield 1 cups of dipping sauce, 4 serving(s)
Number Of Ingredients 3
Steps:
- Melt the chocolate in a double boiler and allow to cool until tepid.
- Blend in the whipping cream and liqueur, mixing well and serve immediately.
- SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels
Nutrition Facts : Calories 406, Fat 27.8, SaturatedFat 14.9, Cholesterol 53.8, Sodium 56.1, Carbohydrate 34.5, Fiber 1.9, Sugar 29.2, Protein 5
CHURROS WITH DIPPING CHOCOLATE
This is a fairly traditional Spanish recipe for chocolate con churros. The churros are fritters and they are served with an intense chocolate sauce meant for dipping. This recipe is from Penelope Casas, who contributes recipes to many fine cooking publications. *You will need a pastry bag fitted with a 3/8 inch star tip* **Note - whenever deep frying, please be careful for oil splatters. If the heat of the oil gets too high, the oil could splatter and/or a churro could burst.**
Provided by LifeIsGood
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Hot Chocolate Dipping Sauce:.
- Bring the water and sugar to a boil in a saucepan over med-high heat.
- Add the semisweet and bittersweet chocolate, cocoa and milk and lower the heat to med-low.
- Stir constantly with a wooden spoon until the chocolate is thick and smooth, about 5 minutes.
- Reserve.
- Churros:.
- Bring the water, oil and salt to a boil in a saucepan over med-high heat.
- Add the flour all at once and stir vigorously with a wooden spoon until a smooth ball forms.
- Lower the heat and cook, flattening and turning the dough for 2 minutes.
- Cool and transfer to a pastry bag fitted with a 3/8 inch star tip (the fluted edge is essential).
- Pour the oil to a depth of at least 1 inch in a skillet (or use a deep fryer) and heat on high until the oil quickly browns a cube of test bread.
- Squeeze 5 inch lengths of dough through the pastry tube into the oil - as many as will comfortably fit.
- Reduce the heat to med-high and fry until the churros puff and have barely begun to turn golden, about 20 seconds. *Do not overcook - the churros should be crunchy outside and soft within.*.
- Drain on paper towels. (If needed, you can keep them warm briefly in a 200 degee F. oven until ready to serve.).
- Dredge the churros in the sugar and arrange 4 on each plate.
- To serve, reheat the chocolate over very low heat and divide into 6 espresso or small cups placed off center on 6 dessert plates.
- Dip away!
Nutrition Facts : Calories 300.3, Fat 12.1, SaturatedFat 6.7, Cholesterol 1.9, Sodium 105.6, Carbohydrate 45.6, Fiber 3.7, Sugar 24, Protein 4.6
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25 THINGS TO DIP IN CHOCOLATE - THE CRAFTY CHICA
From craftychica.com
Estimated Reading Time 6 mins
- Fruit: So the obvs choices for a chocolatey dip, are fruits. Apple slices, orange slices or peels, pineapple, bananas, you get it. Pretty much any sweet or tart fruit can be dipped in chocolate and I am definitely all here for that.
- Peppermint leaves: I mean, we love the combo of peppermint and chocolate in desserts and sweets right? So it only makes sense that the leaf itself would be delicious as an after dinner dipped treat!
- Crickets: Ok, well I’m not so sure about this one. People have compared a chocolate covered cricket to a Crunch bar…….not sure if I’m buying it. You can catch the crickets and make your own!
- Gingerbread Cookies: Um…… I don’t care if it’s an Oreo, an oatmeal or a gluten free-vegan-coconut flower cookie. Or gingerbread cookie in the spring.
- Bacon: Don’t you dare lie to me and tell me you have never had a chocolate dipped bacon fantasy….don’t you dare! Who better to show us than Better Homes & Gardens?
- Donuts: Does more need to be said? … Oh wait yes! Here is a Food Network recipe for the perfect chocolate-dippy doughnut.
- Pie: Definitely pie. Yes, a whole slice of lime pie dipped in dark, gooey goodness. Debb Marie shares her methods here.
- Cheesecake: Because reasons. Check out this mouth-watering photo-heavy post from HugsAndCookiesXoXo.com.
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