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Chocolate
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Enrobing
is taking tempered chocolate and
 coating
a candy, dried and fresh fruit, a nut or even a cake slice. The result is
a center or cake piece that is covered in chocolate to be eaten as a
confection.
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Dipping or coating
is
another form of covering with melted or tempered chocolate. Strawberries,
pretzels, cookies and other confection's are dipped in molten chocolate,
immediately removed and then cooled.
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 Using
a Mold
is a way of taking melted or
tempered chocolate, pouring it into
a form, optionally filling it, and removing when set and cooled. Here, the
hardened chocolate's shape conforms to the mold.
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HOW TO USE A
MOLD: |
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Classic Molds: |
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Solid |
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Filled |
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Hollow |
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Creative Molds: |
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Cookie cutters, etc. |
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Chocolate bowls |
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Chocolate leaves |
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Marbleizing |
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Painting |
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GENERAL TIPS WHEN
ENROBING, DIPPING, COATING & MOLDING:
For best results, the
chocolate used should be
tempered.
But, depending upon what you are making, sometimes
melting is all that's necessary.
It's best to at least temper 1 pound to a 1-1/2 pounds. Remember you can "reuse"
chocolate over again! Store in a cool dry place, NOT in the refrigerator.
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Tempering chocolate is a three-step process of melting, cooling
and rewarming at precise temperatures, which stabilizes the chocolate, so
it hardens properly. Its best used when making molded chocolate pieces,
enrobed candy or free form designs. Tempering makes it harden better, with
a smooth and shiny gloss. The chocolate will also break with a snap.
The
Chocolate Dipped
Strawberry Recipe is an example of using tempered
chocolate. |
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| If you wish to avoid
tempering when dipping chocolates, there are other ways to do it. But, it
isn't a guarantee that it will harden with the same good qualities that
tempered chocolate does. Chocolate chips are often used in some
recipes, and melted with added cream as in the
Chocolate Covered
Pretzel Recipe. Coating
chocolate, a much used chocolate-flavored product, does not need
to be tempered and will fully harden. It is easier to work with, but falls
short of genuine chocolate in terms of taste and texture. |
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If the chocolate is too hot or
too cold and thick, it wouldn't work well while enrobing, dipping and molding:
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| While using
tempered chocolate,
for best results it should remain in the temperate zone of 84 to 91
degrees F (dark) and 86 to 87 degrees F (white), as measured with your
Chocolate Thermometer; the best dipping temperature for dark is
around 88 degrees F and 86 degrees F for milk and white chocolate, however
every recipe varies and you'll have to do a test. It must be stirred every
few minutes and have it's temperature checked often. If the chocolate is
too hot or too cool or thick, it wouldn't work well.
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| If chocolate cools
to or lower than 84 to 85 degrees F and is still melted, you can reheat it
multiple times back to "temperate zone" of 88 to 91 degrees F (dark) or 86
to 87 degrees F (milk and white). Reheating happens quickly, so
watch the chocolate carefully. If it is accidentally
heated above the temperate zone or below, the tempering process must start
again. |
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Cooling Enrobed, Dipped &
Molded Chocolate:
For most chocolates, the best
temperature to cool chocolate to is 59 to 64 degrees F (15 to 18 C). The freezer
(5 - 10 minutes maximum) is better than the refrigerator (15 - 30 minutes
maximum). There are several ways to cool chocolate:
| A freezer, the best option to
use when cooling chocolate pieces. It "quick cools" the chocolate and making
it easier to remove it from the mold, giving a better, shiny surface finish.
Do not wrap when cooling; only when storing long-term. Filled molds can
also be put into the freezer (on a flat surface). Small candies or bite size
items will be ready to remove in about 5 minutes; standard larger pieces in
about 10. Leaving it in the freezer longer than necessary is no problem at
all, but if you do, after the chocolate has set, wrap it in saran wrap and
then in an airtight container. |
| You can also place the
unwrapped chocolate in an area which is cooler than the kitchen. This will
give the first hardening to the chocolate, but the freezer is really better. |
| If you must, you can use the
refrigerator instead of the freezer, but it will take about 3 times longer to
cool the chocolate sufficiently. A refrigerator has more moist environment
than a freezer, not a good place for chocolate. |
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When the chocolate sets:
As the coated centers cool, they should become
shiny if you did everything correctly. It they don’t get shiny, don’t worry
too much about it, just take your time tempering on the next batch. The
flavor will be the same even if you did not get the temper right and you
will soon get the “feel” of the chocolate as you continue dipping.
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Chocolate keeps best at a
temperature of 54 to 68 degrees F or in the freezer for longer storage or if it
is warm. A dry, odorless cellar or unheated room is the ideal place. If
possible, keep the chocolates in an airtight container. And avoid storing them
next to food with strong odors.
DO NOT REFRIGERATE unless absolutely necessary.
The freezer is a better
place than the refrigerator because it is not a moist environment, best for
storing chocolate or chocolates in.
To freeze already set
chocolate, place in an airtight container and freeze. (Don't forget; chocolate
will easily take on other odors in the freezer, so I also place my container in
an airtight bag). Before serving, remove container and let the chocolates warm
to room temperature in it; that way the condensation that forms stays in the
container, not on the chocolates.
For enrobing, dipping and molding,
you need the following:
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| Molds:
I like to use the hard plastic molds. They should be clean AND dry before
using. They are NOT dishwasher safe!
Buff with a lint-free soft cloth before
filling with tempered chocolate; it gives the chocolate a nice shine.
Either spoon it into the mold cavities, or gently squeeze the chocolate
out using a heat-proof squeeze bottle. |
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Temper: about a pound to a pound and a half of
chocolate.
This will ensure that you have enough and so it won't burn
during the tempering process. You can reuse hardened, previously tempered
chocolate with new pure chocolate, but it must be tempered again.
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Double Boiler:
Chocolate should never be melted over direct heat because it
burns easily. A double-boiler places the chocolate over a lower source of
heat, such as hot water to melt, instead. |
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Chocolate Thermometer:
Using a chocolate thermometer is a must.
Chocolate is temperamental and even one degree F can make a difference
between success and failure. I prefer to use a Chocolate Gauge
Mercury Thermometer. Handle it carefully. Test it for accuracy EVERYTIME
you use it for a new project. Boil water and remove from heat. Dip the
thermometer in, making sure the bulb is immersed, while counting to 5
seconds and then take it out. Do not touch the tip of the thermometer to
the bottom or sides of the pot while doing so. Without drying it off, make
sure the thermometer reads 212 degrees F, the boiling point of water (at
sea level). If it doesn't, compensate as necessary. |
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Offset Spatula:
It makes the job easier when making chocolate confections. The
blade is set about an inch lower than the handle. |
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Dipping Forks
(optional): Used for dipping centers with, they have thin and
small tines. They are very handy and can be purchased from a cake
decorating store. If you don't have any, I have successfully used eating
forks, instead. |
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| Squeeze Bottle
(heat-proof): (Difficult to use when using tempered chocolate
and trying to keep it in temper).
Makes pouring chocolate into
the molds neater and faster. Melt chocolate first. Let it cool slightly
and pour melted chocolate into squeeze bottle. Cut off tip of squeeze
bottle for easier pouring. If there is still melted chocolate in bottle
that starts to harden, place bottle into a pan of hot tap water. This will
keep chocolate melted until you are ready to pour again. Dry the bottle
thoroughly before using or adding in more chocolate. To clean, empty
remainder of chocolate in a bowl and put squeeze bottle in freezer. Take
it out and squeeze the bottle, which will crack the chocolate and remove
it from its sides. Empty pieces in a clean, dry bowl bowl or plastic bag.
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Problems and Solutions
with Enrobing, Dipping & Molding: |
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The Problem |
Origin |
Remedy |
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Difficulty unmolding |
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| The coating was
incorrectly tempered |
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| The coating was too
thin |
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| The cooling
temperature was too high |
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| Excess dried
chocolate on outside of mold blocking unmolding
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| If the molded
chocolate sticks to the mold when unmolding, it is probably too warm
tempered properly.
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| Always swipe the
opening of the mold with the edge of an offset spatula or bench
scraper to clean. Do this right after pouring the chocolate while it
is still warm and fluid. |
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| If necessary,
carefully scrape excess from the mold with the edge of a small, sharp
knife. (You can always smooth knife dings with a warmed offset
spatula. Lightly pass over ding.
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Whitening or graying of
chocolate |
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| The coating was
incorrectly tempered |
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| The coating
solidifies too slowly |
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| Overcrystallized
chocolate |
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Cracking when molding |
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| The refrigerator
was too cold |
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| The coating was too
thin and cooled too quickly |
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Dull stains on molded
candies |
The molds were too cold |
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| Have molds at room
temperature |
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Thickening of coating
while working |
Excessive crystallization in
the chocolate |
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| Add a small
quantity of warmer chocolate |
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| DO NOT ADD EXTRA
COCOA BUTTER |
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No gloss following
enrobing |
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| The filling was too
cold |
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| The workshop was
too cold |
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| The coating was not
tempered properly |
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| Temperature of the
fillings should be at room temperature
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Fingerprints on finished
products |
The chocolate has been
touched with warm or moist fingers |
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| Make sure hands are
dry |
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| Use thin, cotton
gloves when necessary |
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Other |
Read article about chocolate problems and solutions |
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chart adapted from
http://www.jacquestorres.com
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