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26-06-2006 03:55 AM

Need Advice on Dipping Chocolate

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

Janet Puistonen

26-06-2006 05:04 PM

Need Advice on Dipping Chocolate

wrote:
> 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

I would suggest that you consider Merckens coating chocolate. I don't know
how fast it would set in your conditions, but it doesn't need to be tempered
and it tastes much better than other similar products.

What kind of temperatures are you talking about, generally? And are the
waffles hot? If it is mid eighties, and the waffles are warm, I doubt that
anything will set. If you have a fridge, and waffles are not actually warm,
putting the dipped item in it for a minute would probably do the trick.

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27-06-2006 09:44 PM

Need Advice on Dipping Chocolate

Janet,
I looked them up and I'm sure it is a better quality chocolate.
However, the cost would be more than 60% greater than our current
product so I think we're going to live with what we have for now.
Thanks for your help; it may be something we consider for next time.
Ed

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