Best Chocolate for Dipping Fruits and Nuts (2024)

FAQs

Best Chocolate for Dipping Fruits and Nuts? ›

We recommend using high-quality chocolate to avoid a greasy or gritty mouthfeel and overly sweet dipping chocolate. Try using couverture chocolate that has a higher cocoa content! Anything with a cocoa content above 60%, like Embassy Oceanic Dark Chocolate Couverture 65% will work perfectly.

The ideal chocolate for melting and dipping is called "couverture" chocolate. (Find it here and here.) Couverture chocolate has a higher ratio of cocoa butter to cocoa, which helps it melt more smoothly. If you can't find couverture, use the best quality chocolate that you can find.

You need to fully dry the strawberries with paper towels, as too much moisture will keep the chocolate from sticking. And ensure they reach room temperature before you dip them to help the chocolate stick.

Cocoa butter is the best option as it's the natural fat present in chocolate. Alternatively, you can use a bit of vegetable oil or shortening. Start by adding just a small amount (a teaspoon for every 100 grams of chocolate should suffice), stir it in, and see if the chocolate is thin enough for your needs.

Insert a stick into the fruit and place on a lined baking sheet. Freeze until fruit is solid. When the fruit is completely frozen, dip it in the chocolate dip. Shake or twirl to remove excess.

We recommend using high-quality chocolate to avoid a greasy or gritty mouthfeel and overly sweet dipping chocolate. Try using couverture chocolate that has a higher cocoa content! Anything with a cocoa content above 60%, like Embassy Oceanic Dark Chocolate Couverture 65% will work perfectly.

White chocolate generally solidifies more rapidly than milk or dark chocolate, setting in around 10-20 minutes. On the other hand, milk and dark chocolate usually take 20-30 minutes to harden. All of these times will vary depending on which type of chocolate you are using, the type of application and how thick it is.

It is very hard because strawberries are made of 90% water. Do not dip when they are very cold, try to use room temperature strawberries. For an even better result, do not put them in the refrigerator but in a cold place.

The key to making chocolate-covered strawberries is that the strawberries must be very, very dry. If you have any water left from rinsing or any sticky bruised areas, the coating doesn't “stick” to the strawberry as well. Drops of water can also make your chocolate seize up and become grainy as you dip.

You can use chocolate chips for quick-and-dirty dipping; they're meant to survive in the oven, after all, so a few gentle zaps in the microwave won't do much damage. Chips don't contain enough cocoa butter to temper, so the melted chocolate will harden with a streaked or swirled appearance.

How to loosen up chocolate for dipping? ›

This often happens with melted milk chocolate when it overheats or gets a splash of water. Add a couple of tablespoons boiling water and stir through. This will remove the lumps and make it silky smooth again. Ready to add to cakes, ice cream or straight in ya mouth.

Use room temperature strawberries and DRY THEM really well.

Take the strawberries out of the fridge 15-30 minutes before dipping them. Wash them and gently dry them all over with a paper towel. You want to make sure they're very dry, otherwise the chocolate won't set on them properly.

If you're planning on saving your chocolate covered strawberries for more than one day, yep, they'll need to be refrigerated. Unfortunately, this means that they will sweat a little bit. To minimize sweating, place a couple sheets of paper towels into the bottom of an airtight container.

You can leave chocolate covered strawberries out overnight if you'll be eating them within 24 hours. Otherwise, you can store them in the refrigerator and eat them within two to three days. However, they're best enjoyed at room temperature within 24 hours.

Cover a baking sheet with wax paper.

Parchment paper will work as well. Aluminum foil will prevent sticking just as well, but may leave a pattern on the chocolate strawberries.

Choosing your chocolate

Chocolate melts faster the higher the percentage of cocoa butter and fat, so dark chocolate melts the fastest. Once melted, it's glossy and has a good viscosity. Good-quality dark chocolate with no less than 70 per cent cocoa solids will leave you with a darker, richer flavour.

Place chocolate in a dry, microwave-safe bowl. Now put the bowl in the microwave and microwave in 30-second intervals. Stir the chocolate with a dry spoon or spatula in between each 30-second blast until all of the chips are just about melted and look very glossy.

dipndip is the ultimate chocolate café. Using only the finest Belgian chocolate, they offer countless choices of dessert items and beverages that ranges from crêpes, to waffles, to traditional hot chocolate. Whether it is white, milk or dark, they have something for every chocolate lover.

Dipping chocolate is simply a form of melted chocolate that you use to dip foods into. Besides being perfect for adding a dimension of flavor to ice creams, dipping chocolate can also be applied to a variety of foods.