Ewald Notter

Troubleshooting for Dipped Chocolates

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

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Using a slightly textured surface such as a Silpat to place the candies on will help to prevent the creation of a foot. The slight texture will allow some of the excess chocolate to fall into the indentations, instead of pooling on a totally flat surface.

A: An imperfectly dipped chocolate with a noticeable foot. B: A perfectly dipped chocolate placed on a flat surface. C: A perfectly dipped chocolate placed on a textured surface.

Blow dryers can be used to blow cold air over the chocolates right after dipping to blow away excess chocolate and achieve a thinner coating. This is a particularly nice technique when trying to expose the silhouette of a nut or fruit that is covered with chocolate.