How To Make Dipped Chocolate Candy, Cookies, Pretzels & Fruit

You can dip almost anything from fruit to cookies to pretzels in chocolate, so let your creativity run wild. The basics of dipping are the same regardless of what you’re making, so read through these few items and you’ll be on your way to making unlimited numbers of chocolate dipped delights in no time.

Before beginning:

• Read General Information About Working With Chocolate.
• Have your chocolate thermometer handy and dry.

You need to know:

• Prepare small batches and immediately put in refrigerator until set. Do not leave in longer than the amount of time it takes for the chocolate to set up.
• Use Chocoley INDULGENCE Dipping & Enrobing formula or Bada Bing Bada Boom Dipping & Enrobing Formula for THIN coatings OR
• Chocoley V125 Couverture or Bada Bing Bada Boom Candy Melts for THICK coatings.
• Have strawberries (or any fruit) pre-washed and DRY before melting chocolate.

1. Have the items you’re going to dip out and ready to dip before melting your chocolate.
2. Lay out dipping sheets on your counter (white side facing up).
3. Melt chocolate according to the directions for the type of chocolate you have.
4. Color White Chocolate (if desired) using Chocoley directions.
5. Dip item in melted chocolate, let the excess chocolate drip into chocolate pan, and then place on heavy weight dipping sheet. If dipping strawberries, hold strawberry by its built in green “handle” (stem) and push into chocolate. Leave about 1/3” uncovered (on stem end).
6. Let the chocolate set up by placing the dipping sheet of chocolate covered item in the refrigerator on a level tray for 5-15 minutes. Warning: don’t leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature.
7. You can add a second flavor or color of chocolate by repeating steps 4-7.
8. For a professional looking decorative flare, you can add Chocoley Drizzle & Design Chocolate, or you can paint your finished chocolate with our colorful cocoa butter or our wide array of special airbrush chocolate paints.

Store most finished candy in an air tight plastic container (such as Tupperware) and keep in a cool, dry place between 55° - 70° (such as a cupboard or pantry).

Consume strawberries the same day you dip them - they are perishable and may not last for more than 24 hours.