Moms always appreciate it when you make them something, especially when it comes from the heart. What mother wouldn’t love chocolate dipped fruit for Mother’s Day?
Dipped strawberries are a huge hit, but if you want to be a little more unique, try dipping grapes, kiwi or cherries. All are delicious, so pick mom’s favorite and you won’t go wrong.
Here are a few methods Ghirardelli shared with us get the best chocolate for dipping:
Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110°–115°F.
Place the top pan of the double boiler on a towel. Cool to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used…
Starting with a pound of broken chocolate, melt two-thirds of the chocolate over indirect heat, such as in the top pan of a double boiler. Melt just until the chocolate is liquid and smooth (at 110°–115°F). When it is smooth, add the remaining one-third of broken chocolate and heat again until the entire chocolate becomes smooth.
Pour the chocolate onto a marble or laminate surface. Using a spatula, scrape and stir the chocolate across the surface to smooth and cool it. When the chocolate cools to 80°–82°F, return it to the top pan of the double boiler. Place over hot, not boiling, water.
Heat and stir constantly, until it reaches 87°–91°F. Remove the top pan of the double boiler. The chocolate is now ready to be used…
Do not heat above 130°F since chocolate, especially milk chocolate, is very sensitive to heat and will scorch or seize easily.
Be sure no liquid gets into the chocolate. This will cause clumping or seizing.
See original article by Ghirardelli here.