Thank you for this post! Your the best!!! I use an electric fondue pot for my dipping needs and it is amazing! The first thing that comes to mind is what kind of chocolate I do not use, and that would be chocolate chips. You can see a video of me making chocolate pretzels here, which shows how I tap, tap, tap the excess chocolate off prior to covering my pretzel in sprinkles. All we remembered was that it was really difficult to melt the chocolate and then keep it at the right temperature while dipping (required a heating pad with plastic wrap to protect the heating pad). The Slow Cooker Method (Aka the Big-Batch Way) Best for melting chocolate in large batches. Thank you so much for writing this..it gives me more confidence when working with chocolate. Can a solid chocolate candy Easter bunny be melted down and used for dipping peanut butter balls, and your suggestions. If you have ever struggled to melt chocolate well, you don't want to miss this post!I love dipping things in chocolate! Thanks your website was interesting and gave me some good ideas. Littlelotto,

Yes! Here are two great links discussing different chocolates…, Pint Sized Baker –  A comparison of three different types of chocolates. When I looked they were grainy looking Help. I am going to be doing multiple things with the melted chocolate, (some molds, with different fillings, and some dipping) and don't want to have to keep reheating it, or worrying about leaving it over hot water and having it get too hot, or water get in it, and I know the last time I used the fountain, it ran for a while without hurting the chocolate any. This first bit of chocolate … Hope that helps! I have to tell you that my candy store-actually a kitchen store-told me to use cocoa butter in place of vegetable oil. https://www.food.com/recipe/perfect-dipping-chocolate-199367 Really. However milk chocolate is a bit more heat sensitive then darker chocolate so it takes a bit more care. If only I had seen this a week ago! I always have these on hand, and often add a teaspoon or so to my chocolate – my theory is always start with a tiny bit, as it’s easy to add more, but once you add too much of anything – that’s a whole other problem. I want to order the candy melts now since they do not ship in the summer. I overcooked my white bark - too much for dipping so I threw in some dry roasted peanuts and some dried cranberries, mixed it up and dropped spoonfuls into a mini muffin pan, mmmgood delicious. Adding just a half teaspoon of oil can help thin candy melts but should only be used when in a … If I want my chocolate a particular color, I buy that color, but I find that sticking with white chocolate and adding my color through sprinkles is easy and probably more economical. I use vegetable shortening instead of oil. I wanted to try the oil. Thank You. Often this is a result of overheating your chocolate. Yes, veggie or canola oil is very very helpful when melting chocolate in the microwave. Can I dip the marshmallow when the melted chocolate is hot. I had to put them in the refrigerator to harden the chocolate. If I immediately put the cake pop down, I will often have some sprinkles slide off, compared to spending an extra minute holding and keeping the cake pop moving, allowing the chocolate to set. If you try to melt a whole chocolate bar, the outside will melt before the center, and the chocolate will be more likely to scorch. Add a tablespoons or two to the overheated Chocolate and see what happens! ABC has Guittard Chocolate available in flavors such as mint, lemon, strawberry and orange. There’s sort of a middle ground you have to find, and for me it’s a combination of patience and tapping off excess chocolate. Great advice. When your chocolate (or melting chocolate) is almost completely melted, just stir it. (The often try to make shaped chocolate NOT melt You can always try it and see, but I can not make any guarantees that it will work the same or well. 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