I am have trouble with my candy when I dip it. I dip the candy with a fork or whatever then I put the candy on parchment paper or a silpal May but then the bottom of the candy will have spaces or not…Continue
"no, the chocolate around the edge will seal to the dot.
We used to do this to dip cream fondant. Now we've switched to dipping the fondant with the slab method that Gap mentioned. - precoating the bottom & using a dipping fork to…"
"Along the lines of Peter's response: what candy are you coating? Is it something you make in a "slab" before cutting up and then dipping? If it is, then you can pre-coat the bottom of the slab with over-tempered chocolate, cut up the…"
I am have trouble with my candy when I dip it. I dip the candy with a fork or whatever then I put the candy on parchment paper or a silpal May but then the bottom of the candy will have spaces or not be fully covered. How do I get the bottom completely covered?
"It sounds like your chocolate is not tempered well. Please check your process with a thermometer with known accuracy. Take the chocolate to 115(f) let it stir there for awhile. Think of it as melting ice cubes in boiling water. Even though the water…"
I made some candy today with a fondant center and tempered milk chocolate. Well I have a few questions about tempering chocolate and drying it. I am using a Revolation 1 to temper. 1. Is it ok to put the chocolate in the refrigerator to help the chocolate cool faster? Will that hurt the temper and final product in anyway?2. Even though my chocolate is dry on the outside it still seems to not have that crisp break like it almost hasnt dried below the top layer. Is that possible? 3. Even…See More