How Do You Make Dipped Chocolate Candy Treats?
Having successfully mastered the art of tempering chocolate, you will need something to do with all of that molten goodness. Tempered chocolate is particularly well suited to dipping and coating all manner of treats. Temper your chocolate and maintain at a warm, but not hot temperature, between 85 and 90 degrees F. A heating pad set to low will help maintain an even heat. Dip your chosen items into the chocolate, submerging completely to ensure a complete coat. Use a pair of forks to spin it around a bit to ensure total coverage. Remove with forks and allow the chocolate to drain away for several seconds so the coating is not too thick, unless, of course, you want a thick layer. Deposit your treats onto a tray, plate, or sheet pan lined with wax paper. Move your tray to the freezer for about ten minutes so the coating can harden. You can let them cool on the counter, but the coat will run a little bit and they will not be as shiny. Remove from freezer and enjoy. If you left them in the
