Dipping Chocolates

Appears in

Published 2011

About

Handmade candies are a work of art. When chocolate drips down the sides of a piece of candy and forms a pool of chocolate around the base, the pools are called feet. This occurs when the excess chocolate is not properly removed during the dipping process. A good chocolatier will be able to create beautiful chocolates without feet. Learning this technique will take a lot of practice, but once learned, it will result in chocolates with a beautiful finish.

– Set up the dipping station with candies to be dipped on one side, and a parchment paper–lined or Silpat-lined tray for the finished dipped candies on the other.

– The bowl of chocolate for dipping should be tilted toward you.

– Keep your pointer finger on top of the dipping fork for stability.

– Use an up-and-down dipping motion, then slide the candy across the wire to remove excess chocolate.

– Lift the fork up and out from under the finished dipped candy to set it on the tray.

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Part of

Composition and Basic Techniques

Methods of Tempering

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