Last year I worked a couple of festivals making waffles on a stick
dipped in chocolate and covered with whipped cream. I used dipping
chocolate from a concession supplier but the chocolate wasn't very
good. This year I have tried chocolate from a frozen custard store
which tastes much better but doesn't harden on the waffle at room
temperature. This better tasting chocolate was actually less expensive
than the dipping chocolate for which I paid about $2.00 a pound.
Is there a way to make this new chocolate harden at room temperature?
Do you have a suggestion for a different chocolate source?
Thanks. Ed