I'm trying to make some protein bars that are fresh marshmallow based
with nuts and things added. That part is ok. I also want to Hand Dip the
pieces in chocolate.

What is the secret of HARD shell dipping? So the chocolate covering is
not sticky? Like a Sees candy shell for a nougat. The melted chocolate I
dip in still sticks after 48 hours of refrigeration. I'm a total newbie at
this, since I dislike sweets. But I love my kids So I'd like to make them
something nice. If it's worth making, it is worth making right.

Can anyone with experience tell me what to buy and the temperatures and
so forth please? I've tried several chocolates and had not come up with a
good shell yet.

Appreciate all help.



Robocheese

Food is good. Eat.

Robocheese wrote:

>
> I'm trying to make some protein bars that are fresh marshmallow based
> with nuts and things added. That part is ok. I also want to Hand Dip the
> pieces in chocolate.
>
> What is the secret of HARD shell dipping? So the chocolate covering is
> not sticky? Like a Sees candy shell for a nougat. The melted chocolate I
> dip in still sticks after 48 hours of refrigeration. I'm a total newbie at
> this, since I dislike sweets. But I love my kids So I'd like to make them
> something nice. If it's worth making, it is worth making right.
>
> Can anyone with experience tell me what to buy and the temperatures and
> so forth please? I've tried several chocolates and had not come up with a
> good shell yet.

Google for 'tempering chocolate'.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Sun, 19 Oct 2003 00:28:42 GMT, Robocheese
> wrote:

>
>
> I'm trying to make some protein bars that are fresh marshmallow based
>with nuts and things added. That part is ok. I also want to Hand Dip the
>pieces in chocolate.
>
> What is the secret of HARD shell dipping? So the chocolate covering is
>not sticky? Like a Sees candy shell for a nougat. The melted chocolate I
>dip in still sticks after 48 hours of refrigeration. I'm a total newbie at
>this, since I dislike sweets. But I love my kids So I'd like to make them
>something nice. If it's worth making, it is worth making right.
>
> Can anyone with experience tell me what to buy and the temperatures and
>so forth please? I've tried several chocolates and had not come up with a
>good shell yet.
>
> Appreciate all help.

Try looking for copycat recipes for "Magic Shell."

Sue(tm)
Lead me not into temptation... I can find it myself!

"Curly Sue" > wrote in message
...
> On Sun, 19 Oct 2003 00:28:42 GMT, Robocheese
> > wrote:
>
> >
> >
> > I'm trying to make some protein bars that are fresh marshmallow based
> >with nuts and things added. That part is ok. I also want to Hand Dip the
> >pieces in chocolate.
> >
> > What is the secret of HARD shell dipping? So the chocolate covering is
> >not sticky? Like a Sees candy shell for a nougat. The melted chocolate I
> >dip in still sticks after 48 hours of refrigeration. I'm a total newbie
at
> >this, since I dislike sweets. But I love my kids So I'd like to make
them
> >something nice. If it's worth making, it is worth making right.
> >
> > Can anyone with experience tell me what to buy and the temperatures
and
> >so forth please? I've tried several chocolates and had not come up with a
> >good shell yet.
> >
> > Appreciate all help.
>
> Try looking for copycat recipes for "Magic Shell."


I don't know that I'd go with Magic Shell, since it's an Ice Cream topping.
When I make candy, I use chocolate flavored stuff they use for almond bark..
I think the package may be labeled dipping chocolate. It's usually in with
all the frosting, etc. at the store. This stuff is definitely not sticky
48 hours later... Are you just dipping your bars in plain, melted
chocolate? Try finding some recipies for making chocolate dipped candy, and
those should be helpful.

at Sun, 19 Oct 2003 00:28:42 GMT in
>,
(Robocheese) wrote :

>
>
> I'm trying to make some protein bars that are fresh marshmallow based
>with nuts and things added. That part is ok. I also want to Hand Dip the
>pieces in chocolate.
>
> What is the secret of HARD shell dipping?...

> Can anyone with experience tell me what to buy

You need to buy "Couverture" - the type of chocolate specifically designed
for coating, among other things, with a high percentage (>40%) cocoa
butter. This isn't as hard as it sounds - most quality chocolate bars are
couverture grade, e.g. Ghirardelli, Valrhona, Michel Cluizel, Guittard.
(Not Hershey's, Dove, etc.) Don't buy "compound coating", the stuff often
found in supermarkets in small cubes packaged in sort-of thin plastic ice
cube trays. This tastes much worse and is usually softer also.

> and the temperatures
> and
>so forth please? I've tried several chocolates and had not come up with
>a good shell yet.

The key here is tempering. Once you've melted the chocolate, which you do
inside a double-boiler, take a cold, nonporous surface (a marble slab is
perfect) and spread about 1/2 to 2/3 of the chocolate onto it. Immediately
start spading it around with a palette knife or metal spatula (i.e.
alternately spreading and folding it) until it just begins to solidify.
Quickly scrape it back into the rest of the melted chocolate and stir until
everything is uniform. It is now tempered and ready for coating.

You must now coat quickly, because it will solidify fast at this point. So
have your bars available and immediately dip them in, one at a time. Don't
dump them all in at the same time - this is your ticket to a sticky mess.
Once coated, set them on sheets of wax paper set on cooling racks to dry.
Be sure to dry at room temperature, not in the refrigerator. And make sure
your room is cool - no hotter than 70F.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

"DRB" > wrote in
.com:

>
> "Curly Sue" > wrote in message
> ...
>> On Sun, 19 Oct 2003 00:28:42 GMT, Robocheese
>> > wrote:
>>
>> >
>> >
>> > I'm trying to make some protein bars that are fresh marshmallow
>> > based
>> >with nuts and things added. That part is ok. I also want to Hand Dip
>> >the pieces in chocolate.
>> >
>> > What is the secret of HARD shell dipping? So the chocolate
>> > covering is
>> >not sticky? Like a Sees candy shell for a nougat. The melted
>> >chocolate I dip in still sticks after 48 hours of refrigeration. I'm
>> >a total newbie
> at
>> >this, since I dislike sweets. But I love my kids So I'd like to
>> >make
> them
>> >something nice. If it's worth making, it is worth making right.
>> >
>> > Can anyone with experience tell me what to buy and the
>> > temperatures
> and
>> >so forth please? I've tried several chocolates and had not come up
>> >with a good shell yet.
>> >
>> > Appreciate all help.
>>
>> Try looking for copycat recipes for "Magic Shell."
>
>
> I don't know that I'd go with Magic Shell, since it's an Ice Cream
> topping. When I make candy, I use chocolate flavored stuff they use
> for almond bark.. I think the package may be labeled dipping
> chocolate. It's usually in with all the frosting, etc. at the store.
> This stuff is definitely not sticky 48 hours later... Are you just
> dipping your bars in plain, melted chocolate? Try finding some
> recipies for making chocolate dipped candy, and those should be
> helpful.
>
>
>

You are using too high a quality of chocolate, mix in some sealing
wax/parafin to your dipping chocolate.

On Sun, 19 Oct 2003 08:15:33 -0000, (Alex
Rast) Blurted out the following for cryin'outloud!: :

> at Sun, 19 Oct 2003 00:28:42 GMT in
> >,
> (Robocheese) wrote :
>
> >
> >
> > I'm trying to make some protein bars that are fresh marshmallow based
> >with nuts and things added. That part is ok. I also want to Hand Dip the
> >pieces in chocolate.
> >
> > What is the secret of HARD shell dipping?...
>
> > Can anyone with experience tell me what to buy
>
> You need to buy "Couverture" - the type of chocolate specifically designed
> for coating, among other things, with a high percentage (>40%) cocoa
> butter. This isn't as hard as it sounds - most quality chocolate bars are
> couverture grade, e.g. Ghirardelli, Valrhona, Michel Cluizel, Guittard.
> (Not Hershey's, Dove, etc.) Don't buy "compound coating", the stuff often
> found in supermarkets in small cubes packaged in sort-of thin plastic ice
> cube trays. This tastes much worse and is usually softer also.
>
> > and the temperatures
> > and
> >so forth please? I've tried several chocolates and had not come up with
> >a good shell yet.
>
> The key here is tempering. Once you've melted the chocolate, which you do
> inside a double-boiler, take a cold, nonporous surface (a marble slab is
> perfect) and spread about 1/2 to 2/3 of the chocolate onto it. Immediately
> start spading it around with a palette knife or metal spatula (i.e.
> alternately spreading and folding it) until it just begins to solidify.
> Quickly scrape it back into the rest of the melted chocolate and stir until
> everything is uniform. It is now tempered and ready for coating.
>
> You must now coat quickly, because it will solidify fast at this point. So
> have your bars available and immediately dip them in, one at a time. Don't
> dump them all in at the same time - this is your ticket to a sticky mess.
> Once coated, set them on sheets of wax paper set on cooling racks to dry.
> Be sure to dry at room temperature, not in the refrigerator. And make sure
> your room is cool - no hotter than 70F.

This is kind of what I was looking for. Thanks. I also wonder how it is
done with the machinery that simply pours the stuff on and the rest drips
as they go by on the conveyer belt.

What happens to the dripped down stuff? Obviously get re used. But does it
get simply melted in again? Re tempered?

Thanks for the info so far. I'll try some of this stuff today. First I
have to find the right chocolate. I got a couple of trays full of the
protein bars.


Robocheese

Food is good. Eat.

Robocheese wrote:

> What happens to the dripped down stuff? Obviously get re used. But does it
> get simply melted in again? Re tempered?

The product is placed on a rack and the extra chocolate gets reused. If
it's dipping chocolate, which is not tempered, you just stick it back in the
pot. Very convenient.

> Thanks for the info so far. I'll try some of this stuff today. First I
> have to find the right chocolate. I got a couple of trays full of the
> protein bars.

Try:

http://www.gourmail.com

Look at their dipping chocolate selection.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Sun, 19 Oct 2003 00:54:47 GMT,
(Curly Sue) wrote:

>
> Try looking for copycat recipes for "Magic Shell."
>
That was my first reaction before reading the recipes for
it. Now, I guess it would work if he froze the bars first -
but I'm wondering what would happen to the chocolate after
the bars warmed up?

"Robocheese" > wrote in message
...
>
>
> I'm trying to make some protein bars that are fresh marshmallow based
> with nuts and things added. That part is ok. I also want to Hand Dip the
> pieces in chocolate.
>
> What is the secret of HARD shell dipping? So the chocolate covering is
> not sticky? Like a Sees candy shell for a nougat. The melted chocolate I
> dip in still sticks after 48 hours of refrigeration. I'm a total newbie at
> this, since I dislike sweets. But I love my kids So I'd like to make
them
> something nice. If it's worth making, it is worth making right.
>
> Can anyone with experience tell me what to buy and the temperatures and
> so forth please? I've tried several chocolates and had not come up with a
> good shell yet.
>
> Appreciate all help.
>
>
>
> Robocheese
>
> Food is good. Eat.


First, refrigeration is part of your problem. You need good tempered
chocolate, and you need to either temper it when you use it or keep it in
temper when using it. This will give it the nice snap when it breaks, and
keep it from being terribly messy. Of course, if they were in my house today
at "room temp", they'd have melted on the spot. Freaky heat wave yanno.
Ok, here's the temper info...
Tempering is a function of 3 interrelated factors: Time, temperature and
agitation. Although most directions for tempering focus on the temp, the
time and stirring are important too. This means that even if you religiously
follow all the steps to get the right temps, you may not have a good
tempered chocolate yet. This isn't a failure...it just means that the time
and agitation requirements have not yet been met. Stirring a little longer
may be all it takes to do the trick.
You'll need some good quality, tempered chocolate. We're not talking Hershey
bars here. It should be one consistent color, dark and shiny. You can temper
any amount you like, because leftover tempered chocolate can be reused! Yay!

You'll need a 4 quart heat proof bowl, preferably stainless steel, along
with a rubber spatula, an instant read thermometer, and...if you like...a
fan.

Set aside 1/5 of the chocolate in one or two large pieces. Chocolate the
remaining chocolate into small pieces (no larger than 1/2") and place in the
bowl. Warm the chocolate slowly. It shouldn't register much more than 100*f
when it is entirely melted. You can do this by setting the bowl in a large
skillet of barely simmering water. Stir frequently at first, and then
constantly after it is 3/4 of the way melted. Remove from the heat and stir
1-2 minutes. If not completely smooth, return to the heat and stir.
If the temp exceeds 100*f when you remove it after melting, stir until it
reaches 100*f. Drop in the reserved chunks of chocolate and stir them around
until the chocolate registers 90*f. The way this works is, as you stir, you
are simultaneously cooling the melted chocolate and melting the surface of
the tempered chocolate. As the temperature reaches 90*f, the stable cocoa
butter crystals from the surface of the chunks mingle with the melted
chocolate, creating more stable crystals. When there are enough of these
stable crystals, the chocolate is "in temper", or tempered. The object is
not to melt the chunks, but to use them to provide the stable crystals.
To test for temper:
Drizzle some chocolate on a knife blade (or a piece of waxed paper). Set the
test chocolate in front of a fan. If it sets within 3 minutes and hardens
without streaks or a dull finish, it's tempered. If it is still soft after 3
minutes, it is not tempered yet.

Once tempered you can dip almost anything (as long as it isn't liquid-y) and
it should set up beautifully at room temp. (Assuming the room isn't over
80*f). If the chocolate cools while you're working, set the bowl in hot
water and stir until it regains fluidity. Do not exceed 91*f for dark
chocolate. If that happens, add a new chunk of chocolate and stir until it
is back in temper. Leftovers can be saved and reused or you can just stir in
some almonds, raisins, whatever and eat it.

Hope this helps!

kimberly