Making Dipped Chocolates

Work in a dry, cool room, about 60-65°F/16-18°C. For soft centers, the temperature may be higher, about 70°F/21°C. Soft centers should be cool or cold so they do not melt when combined with warm chocolate, but if too cold, they cause streaks in the coating. Some cooks like to dip soft centers twice: the first time to protect the soft center; the second time for a glossy finish.

Temper enough chocolate to submerge the candies easily and keep it warm in a water bath. The chocolate must be thin enough for a delicate coating but thick enough not to run off the item being coated. The ideal temperature varies with the type of chocolate. Leftover chocolate can be saved and remelted for use in desserts, but should not be reused for dipping because it will contain impurities.