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Chocolates and Confections

By Peter Greweling

Published 2007

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The front of the dipped confection is placed on the tray and the fork is slid out from under it.
Setting up a dipping station for ergonomics and efficiency is the first step in hand-dipping chocolates. For a right-handed confectioner, the work should progress from left to right (vice versa for a left-handed confectioner). The bowl of chocolate should be placed in the center and tipped toward the confectioner. This brings the chocolate to the edge of the bowl so that the fork can be held level, preventing the center from falling during dipping. Once dipped, the centers are placed on a receiving tray, beginning on the side farthest away from the confectioner. This keeps the confectioner from dripping chocolate on pieces that have already been dipped. Care must be taken during dipping to avoid defects such as air bubbles and feet. Maintaining the chocolate at its proper temperature and viscosity during dipping helps to prevent these problems. At the time of dipping, various finishing techniques may be employed, including marking confections with the dipping fork, garnishing their tops, and using a transfer sheet or textured plastic. After the chocolate has set, the confections may be decorated with a piped filigree or sprayed effect.