When I dip candy I find it easier just to use a normal teaspoon like you would eat with. Just try not to load the whole spoon with the chocolate. I've found that some candy I make is too soft to use a skewer and I end up fishing the candy out with the spoon anyway. Useing two spoons like tongs works too keeps the fingers safe from hot chocolate also.
I don't have a double boiler yet. I just use one sauce pot filled with enough water to cover about half of the bottom of a pyrex or other heat safe bowl just placed ontop of the pot. Don't fill the pot with too much water as it will create steam which may boil over and get into the chocolate, no good.
Also I've found that different chocolates melt at different temperatures. The candy melts melt faster than a high quality chocolate like Gheridelli. I've also used chocolate chips to dip candy. I found that the choclate chips don't stay melty as long as a higherquality chocolate, the chips will seize (come to form a thick, dry, fudge like consitancy which is no good for dipping anylonger) after being over the heat too long. If I get to that point I try to mix in some chopped nuts and spread the mixture as much as possible onto a nonstick surface to make a nut bark, (if you're using white "chocolate" you can throw in broken pieces of candy cane to make a pepper mint bark which is good.)
HTH
Jenny |
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