Dipping Confections

Appears in

Published 2015

To dip a center, place it in the tempered chocolate, slip the dipping fork under the confection in the chocolate, and, with a scooping motion, pick it up so that it is sitting right side up on the fork. When dipping confections, make sure to use a bowl of chocolate large enough to immerse them easily.
Gently raise and lower the confection on the fork a few times, allowing the base to just touch the surface of the melted chocolate. This removes excess chocolate from the dipped confection, so a foot does not form. (A foot occurs when excess chocolate pools around the base of the confection.)
Remove the confection from the bowl, gently scraping it on the edge of the bowl to remove any remaining excess chocolate from the base and to slide the confection so that one edge is hanging over the end of the fork. Sliding the confection until one edge is hanging over the end of the fork is done to facilitate a clean and easy transfer of the product from the fork to the sheet pan.
Carefully lower that edge of the confection onto the clean parchment-lined sheet pan and gently pull the fork out from under the confection.

Purchased premade chocolate shells can also be used to make truffles (see “Hollow Chocolate Shells,”).

Part of