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Semi Sweet Chocolate Dip Recipe
|Semisweet chocolate squares||16 Ounce (1 Package)|
|Nuts/Raisins||4 Tablespoon (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 2532 Calories from Fat 1453
% Daily Value*
Total Fat 168 g258.2%
Saturated Fat 85.8 g429%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 261.5 mg10.9%
Total Carbohydrates 297 g98.9%
Dietary Fiber 31 g124%
Sugars 249.3 g
Protein 32 g63.5%
Vitamin A Vitamin C
Calcium 23% Iron 78.9%
*Based on a 2000 Calorie diet
Place in top of double boiler.
Pour almost boiling water about 2 inches deep into bottom of double boiler.
Water should not touch the bottom of top part of double boiler.
Place the top of double boiler with chocolate over hot water.
Do not place double boiler on heating unit.
Stir chocolate constantly until melted so it will melt evenly.
Insert thermometer in melted chocolate.
Continue stirring vigorously until temperature reaches 130°F (54°C).
Remove top of double boiler from hot water.
Pour hot water from bottom of double boiler.
Replace with cold tap water.
Place top of double boiler with melted chocolate over cold water.
Stir and scrape side of pan with a spoon or spatula until temperature of chocolate is 83°F (28°C).
If necessary, replace cold water in bottom of double boiler once or twice.
Maintain chocolate at 83°F (28°C), which is the recommended dipping temperature for semisweet chocolate squares.
Replace water in bottom of double boiler with slightly warmer or cooler water as needed during the dipping.
Drop 1 center into chocolate.
Stir with a fork.
Slip fork under coated center and lift out quickly.
Rap fork on edge of pan several times, then draw fork and center across rim of pan to remove excess chocolate.
Invert dipped center on wax paper or foil-covered wire rack.
As the fork is removed, a thread of chocolate will fall across top of candy to form a design.
Expert candy dippers form a different design for each flavor of candy to identify varieties.
Continue to stir melted chocolate as often as possible during dipping process.
Work quickly and check the temperature of the chocolate frequently.
When there's very little chocolate left in pan, drop in small items such as nuts or raisins.
Stir until well-coated.
Pick up in clusters with a spoon and drop on wax paper or foil on wire rack.
Cool candies until set.