Dipped Chocolate Anything

Name: Dipped Chocolate Anything
Ingredients: 2 pounds good-quality bittersweet chocolate, chopped into bean-size pieces (by hand or in a food processor); Pretzels, graham crackers, dried fruit or anything for dipping

2 ingredients

7 steps

Ingredients

2 pounds good-quality bittersweet chocolate, chopped into bean-size pieces (by hand or in a food processor)
Pretzels, graham crackers, dried fruit or anything for dipping

Directions

1

Melt 1 1/2 pounds chocolate in top of a double boiler (or clean metal bowl set over simmering water).
2

Remove chocolate from heat when it reaches between 110 and 115 degrees on a candy thermometer.
3

To bring into tempering range, add remaining chocolate to the mixture and stir constantly with a rubber spatula until the thermometer registers 82 to 84 degrees.
4

Put chocolate back over the hot water and bring temperature to between 88 and 91 degrees.
5

Be careful not to let the temperature fall too far or you will have to gently re-warm the mixture; if the temperature rises above 91 degrees in the tempering step, you will have to start the process over.
6

Once tempered, use immediately for dipping.
7

Store tempered chocolate at room temperature.