Adding Cocoa Butter. Place measuring cup into bowl which contains very warm (100F to 110F) water reaching halfway up measuring cup. Stir. Don't touch or stir the chocolate. Stir mixture constantly with rubber spatula 18-22 minutes or until chocolate is melted and mixture is smooth. Hold it at this temperature for a few minutes, then warm up to 91-92 degrees for dark (87-89 degrees for milk or white). Gently melt coconut oil in a saucepan over medium-low heat. Start by stirring in just a little splash, then add more if you need to. Use a hand whisk to whisk in the cocoa powder, vanilla, and stevia. Directions. You can also usually get the chocolate to shine just by adding a tablespoon of vegetable oil to the chocolate when melting. Advertisement. Place the semisweet chocolate and 3/4 teaspoon coconut oil in a microwave-safe bowl. Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Microwave it on medium heat in 30-second bursts. Once it simmers, turn off the heat. Place dark chocolate chips and one-half tablespoon coconut oil in a medium microwave-safe bowl. Prepare the chocolate sauce: Heat chocolate to 118*F. Remove and cool chocolate by resting pot in a shallow pan of ice water. What makes coconut oil different from vegetable oil is that the former is solid at room temperature, while the latter is not. Freeze the bars for 4-5 hours. Get the mixture out of the microwave and give it a good stir. Place chocolate chips and shortening into 2-cup glass measuring cup. (Adding oil to the chocolate was your downfall.) Coconut oil solidifies when it's cold, so this is completely natural! The next time you're dipping treats in chocolate, add a dollop of coconut oil to the melting chocolate. Advertisement. Save. Melt the coconut oil over very low heat. The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Line a baking sheet with parchment paper or a silicone mat. Be careful not to overheat. To make a glaze: Combine both ingredients in a microwave-safe bowl and heat for 30 seconds. When the chocolate is cooled, it hardens. Stir and pour mix over a parchment paper lined cookie sheet. Dip, then refrigerate. Refrigerate until chilled, about 1 hour. 3. If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended. Make sure you leave enough chocolate that the molds are completely full. Once the chocolate has melted, remove the bowl from the saucepan. Tip: If you want to clean up the molds before chilling, you can use a damp paper towel to carefully clean up around the top of the molds. Directions Line a large baking sheet with parchment paper. To make two cups of chocolate dip you'll need 250 grams (half a pound) of chocolate, 200 grams (about one cup) of coconut oil, and 125 grams (a little more than half a cup) of corn syrup. Combine chocolate, oil, and corn syrup in a microwave-safe bowl. The best way to thin chocolate is with the addition of a fat. Microwave on medium power until melted, stirring in between so all of the chips melt evenly. (Don't let even one drop of water mix with chocolate.) If your nuts are coarsely chopped, place them in a resealable bag and go over them back and forth with a rolling pin to create a finer chop. The palm kernel oil and the derivatives of palm oil (solids for compound chocolate, liquid for filling) can be used to make compound chocolate and fillings made from cocoa and nuts. This method can freely use vegetable oil. Instructions. Reheat remaining magic shell mixture in the microwave on 50% power for 15 seconds. Take the time to choose the ripest and most beautiful individual berries for dipping. Wash and dry strawberries, placing them on a clean paper towel until ready to use. The quantity for substituting coconut oil is the same as other recommendations being 1:1. Heat in the microwave at short 10-15 second intervals, stirring in between, until the oil has completely melted and is clear. If necessary (if it's cooler than 77 degrees in your home) melt mixture in the microwave for Also, turn off stove-top heat and set saucepan aside. To be on the safe side, you can even microwave the white chocolate in 15-second intervals instead of 30-second intervals. Pour over cake, allowing it to run over the sides for a dramatic look. Allow to cool for 5 or so minutes to lukewarm. Stir frequently until the chocolate is just melted, turn the heat off and dip away. Place in freezer until the ice cream is firm, about an hour. Once chocolate and toppings are dry and in place, stuff the cones with your fruit of choice. Dip Remove from heat and allow to cool for 10 minutes. When moisture is added to chocolate, it can curdle and become rough and grainy. Dip one half of each marshmallow in chocolate, then stick it to either side of the strawberry. Pour the mixture into a candy silicone mold (a product link is included in the recipe card below). Ensure there are no gaps/air bubbles in each mold. Step 1. Directions: Melt semisweet chocolate chips in one bowl, and white chocolate chips in another. Microwave the bowl of chocolate pieces at 50 percent power for 30 seconds, then remove it and stir. The object is to melt all the chocolate at the same time, slowly, with little disturbance until melted, then gentle but constant stirring until well blended and semi liquid. 6. Scoop the softened ice cream/prepared no-churn ice cream mixture into a popsicle mold, filling up to the top. The oil will yield a denser and richer texture, ideal for chocolates. 2. Add oil, butter, or shortening to thin a small amount of chocolate. Add vanilla extract and salt. Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. Place cookie sheet in refrigerator for 2-4 hours, or until it is set. Add oil, butter, or shortening to thin a small amount of chocolate. Be careful, since the dish will get hot. In fact, quite often people use paraffin wax for the same purpose - about 1 tablespoon does the trick. Remove the dish from the microwave and start dipping. Combine the milk chocolate chips and 1 teaspoon of coconut oil in a microwave-safe bowl. Weigh the coconut oil and spoon into a microwave safe bowl. 4. Prepare the coconut oil: Before beginning, the coconut oil will need to be melted/liquid. Place the mold into the freezer for 40 minutes (set a timer!!!) The exact amount of oil you will need will depend on the thickness of Chop your chocolate fine to ensure fast, even melting, then stir it together with the corn syrup and coconut oil in a microwave-safe bowl. It takes about 1 minute of stirring until they fully mix together. Add oil, butter, or shortening to thin a small amount of chocolate. Place the coconut oil in a medium microwave-safe bowl. It should have the appearance and consistency of water. Heat coconut oil in a small saucepan over low heat. Continue microwaving in 15-second increments, stirring between intervals, until chocolate has melted into a smooth liquid glaze that can be poured over cakes and loaves or used for dipping muffins, donuts, etc. DIRECTIONS. 1. 2. As a baseline, we recommend adding Rinse strawberries and pat dry with paper towels. Stir and cool to 82*F, taking care to not get any water into chocolate mixture. Temper chocolate. 1/2 tbsp Tigernut Flakes. Tempering gives the chocolate a sharper crack and a shinier appearance. Melt the paraffin in the microwave, or on top of a double-boiler. Leave stems and leaves attached. The best way to thin chocolate is with the addition of a fat. Recipe: Peanut Butter and Chocolate Dipped Pretzels. Microwave the white chocolate in a microwave-safe bowl for 30 seconds and stir. Directions for edible chocolate-covered strawberries. As the chocolate warms, the undesirable beta-prime crystals will melt and the chocolate will be ready to use. Pour mixture into a candy mold or pliable tray. Chop the paraffin into small pieces. Mix the chocolate with coconut oil in a ratio of 4:1. Coat or garnish with ingredients of your The best way to thin chocolate is with the addition of a fat. In a small microwave-safe bowl, combine chocolate chips and coconut oil and microwave in 30-second intervals, stirring Dip strawberries in chocolate and place on prepared baking sheet. Dip balls in chocolate; allow excess to drip off. and then insert a popsicle stick into each mold. Place the mixture in a microwave-safe bowl and heat for 30 seconds. Simply melt semisweet chocolate by itself or with a little cream or butter. To rewarm, either dip your jar in hot water until pourable, or microwave at medium-low heat at 30-second intervals, stirring in between each. When the paraffin is melted, add the chocolate. Optionally decorate: To finish with a chocolate drizzle (optional): Melt (1/2 cup) 2 oz. 1/2 tbsp Golden Raisins. Freeze for one hour. In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. To the mixing bowl, add finely chopped cocoa butter and let melt 2-3 minutes. Be sure to stir continuously between additions until the chocolate has reached the desired consistency. 1. Remove. Start by stirring in just a Once it melts add the remaining ingredients. Coconut oil. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. As soon as there are only a few lumps left, mix in a tablespoon of grated cocoa butter at a time. Once cooled, return to heat and heat to 90*F. Use chocolate for dipping, molding, pouring, etc. Place the chocolate chips or melting chocolate in the top pot and start heating. Microwave at additional 10- to 20-second intervals, stirring until smooth. Repeat steps with other waffle cones. Another way to thin your chocolate is by adding a bit of cocoa butter to it. Quickly stir until fully combined and smooth. Add to a cookie sheet and repeat until the mix has been used up. Melt the coconut oil in the microwave, then gradually stir in the cocoa powder, honey, and nuts. Melt chocolate chips and coconut oil in double boiler (I use a small glass bowl nested in a pot), stirring often, until glossy and smooth. Put oil and chocolate chips in top of double boiler together. Click to see full answer. Instructions. Microwave on high for 20 seconds at a time, stirring in between each 20-second section until melted and creamy smooth. Place two-thirds of your chocolate into a heat-proof bowl, and place it over the pot of water (most of the bowl should touch the water). If you want a "magic shell" effect, simply pour the chocolate over a cold dessert such as ice cream and give it a few minutes to harden. You can add it to a small saucepan and melt it on lowest heat or place the coconut oil in a small bowl placed in hot water to melt it. Place chopped chocolate and coconut oil in a microwave safe bowl and heat stirring every 15-30 seconds until melted. Steps Download Article. 2. Get your kids in on the fun and have them do the same. 3. Let it sit until it's more than halfway melted. Add the cream cheese frosting and mix well. Microwave in 30-second bursts, stirring between each burst, until just melted. Cool completely and crumble. Transfer melted chocolate to a small resealable bag, seal bag and cut a See our How to Melt Chocolate video for more tips. Palm Oil. For a cup of shortening, add one cup of vegetable oil. Remove bowl and set on a flat surface. To make your own chocolate shell for ice cream, add an additional tablespoon of coconut oil. Stir it again until the mixture is smooth. Step 8: Remove the Bowl from the Heat. PROCEDURE: Place the carob powder and cinnamon in a small bowl, add in the coconut milk little by little, mixing well until creamy. Microwave on half power in 15 second bursts, stirring with a spoon in between, 3 to 4 times, until chocolate is completely melted. Step 1. The more coconut oil you use, the more liquid and smooth the chocolate coating will be. You can also use the stovetop for melting the oil over low heat, but the microwave is faster and easier. Place the waffle cone box on a baking sheet to avoid any mess. You can add coconut oil to make it more runny. Begin by bringing a pot of water to a simmer. I was so impressed by the idea of making homemade chocolate using only 3 ingredients without the need for any fancy equipments or techniques. The best way to thin chocolate is with the addition of a fat. Chill. Store at room temperature in an air-tight container.n. Use at least 1 tablespoon of the mix to form a ball. Remove from heat and stir it in carob cream mix. Awa emphasizes that it's important to take extra care to avoid the water in the saucepan getting into the bowl of melted chocolate. Taste of Home. 1. Magic Shell: The magic shell is truly magic as it instantly hardens when in contact with the cold ice cream. The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Line a rimmed sheet pan with parchment paper or silicone baking mat. Repeat until the chocolate is entirely melted. Place the bowl back into the microwave to heat for additional 30 seconds. Stir all together. Put the cake balls into the freezer for about 15 minutes and prepare a drying station (ideas below). Once the chocolate hardens, break it If you have a double boiler, use it to melt the chocolate and the oil together. Set the filled chocolate molds on a large tray lined with parchment paper. All smooth. Stir a tablespoon of coconut oil into each bowl, then put in crushed candy canes and sprinkles (or other toppings) in two separate shallow bowls (to roll the rods in). To melt in a double boiler, place a small amount of water in the bottom pan of a double boiler, the water should not touch the top pot. chocolate chips (dark, milk or white) with 3/4 tsp coconut oil as directed in step 2 or 3 above. Instructions. Add the cocoa powder, honey and vanilla extract to the melted coconut oil. If it's solid, microwave it to melt, 20-30 seconds. Place the dish in the microwave. Then blend in the honey. Once complete, you can air dry or place them in the fridge for the chocolate to harden faster. After each 30-second burst, remove the dish from the microwave and stir the chocolate. Stir in black cocoa until fully combined. Warm the chocolate gently to 86 degrees for dark or 84 degrees for milk and white.