Potato Chips Drizzled With Chocolate Food

CHOCOLATE-COVERED POTATO CHIPS

Steps:

• Melt the chocolate in a double boiler or the microwave. Dip each chip two-thirds of the way into the melted chocolate, then set on waxed paper and sprinkle with a tiny bit of sea salt Allow to sit at room temperature until the chocolate is totally set, about 2 hours, or in the fridge for 15 minutes if you need to hasten it along.

POTATO CHIPS DRIZZLED WITH CHOCOLATE

Steps:

• Eyeball as much chocolate as you need for the quantity of chips you want to dress and place in a microwavable bowl.
• Add butter, about 15% of the volume of the chocolate.
• Melt on 50-60% power until melted. This will take between 1-3 minutes depending on your microwave and the volume you are melting.
• Mix until smooth.
• Spread the chips out on silpat or waxed paper. Drizzle the chocolate over the chips or dip the chips. I find it easier to drizzle.
• To dress them up for a party, feel free to sprinkle some sanding sugar or sprinkles on top.
• Let them dry well before placing in a serving bowl.
• Only make what you want to serve soon, they will not store well for a long period of time.

CHOCOLATE-DRIZZLED POTATO CHIPS

Steps:

• Spread the potato chips onto a serving platter in a single layer. Transfer the melted chocolate to a quart-size resealable plastic bag. Snip the corner of the bag and using both hands, squeeze the bag and drizzle the chocolate over the chips.
• Let stand at room temperature until the chocolate sets, about 15 minutes (or refrigerate briefly to set). Serve immediately.

CHOCOLATE COVERED POTATO CHIPS

Steps:

• Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
• As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
• Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.