Chocolate fingers?
So many great recipes are just waiting for me to try. But a number of them call for dipping in chocolate. How do you do that without coating your fingers with the chocolate?
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I use a dipping fork. You can usually find them where they sell cake and candy supplies.
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Here's my fancy solution: break the middle tines out of a plastic fork. Toss your item to be dipped into the chocolate bath, lift with the altered fork and all the mess drips in the middle.
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So is the problem with chocolate fingers????? Just lick the chocolate off. the aboe suggestions work great.
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I just use a meat fork, the one with the two large tines.
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or a toothpick, or cake tester.
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Originally Posted by dixie_fried
(Post 4804035)
Here's my fancy solution: break the middle tines out of a plastic fork. Toss your item to be dipped into the chocolate bath, lift with the altered fork and all the mess drips in the middle.
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Originally Posted by dixie_fried
(Post 4804035)
Here's my fancy solution: break the middle tines out of a plastic fork. Toss your item to be dipped into the chocolate bath, lift with the altered fork and all the mess drips in the middle.
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That sounds like it would work!
Now, if I only could melt chocolate liquid enough to dip! What am I doing wrong? |
Originally Posted by susiequilt
(Post 4810580)
That sounds like it would work!
Now, if I only could melt chocolate liquid enough to dip! What am I doing wrong? |
Originally Posted by dixie_fried
(Post 4810640)
I think it depends on what you're trying to melt. If it's almond bark, and you're trying in the microwave...I find it burns more than melts. I almost always melt my chocolate (chips, bark, or candy melts) in a glass bowl over boiling water. This works since I don't have a double boiler--looked all over creation for one and had to improvise that, too. If you do it in the double boiler, it does take a while to get the solids melted, but it stays liquid until you take it off the heat and you can dip to your hearts content.
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