Chocolate-dipped confections make Valentine's Day sweeter
With Valentine's Day around the corner, chocolate-covered confections can be the exclamation point to your sweet messages of love and affection.
Packages of semisweet chocolate baking chips usually include instructions for melting the chips easily in the microwave or double boiler.
The packages don't mention the word "tempering," but the principle is integral to successfully melting chocolate for dipping or drizzling.
An apt description is on the chocolate purveyor Ghirardelli's website https://www.ghirardelli.com/:
"Proper 'tempering' – heating and cooling chocolate to stabilize it for making candies and confections – gives chocolate a smooth and glossy finish, keeps it from easily melting on your fingers, and allows it to set up beautifully for dipped and chocolate-covered treats."
The melting point for chocolate varies for dark and milk varieties, but is around 90 degrees. Reach that temperature too quickly, and the chocolate's texture will be subpar as it cools. Or, go past it sharply, and the chocolate will seize, becoming a crumbled mess unfit for dipping.
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For an occasional dipping session, investing in a thermometer is not necessary. Just take your time, using a lower heat and stirring often to reach the right consistency for dipping.
On a stovetop, the heat under a double boiler should be about medium to slowly create the steam that will melt the chips. Stir often, until the chips transform into a smooth sauce that easily flows off the spoon.
To melt the chips in a microwave, I prefer microwaving for about 45 seconds at 50% power. Stir, then continue microwaving in 15-second increments, stirring after each session, until the sauce is smooth.
Some recipes include adding a bit of shortening to the baking chips for a state of liquidity ideal for dipping confections, such as the following recipe for Chocolate-Covered Buckeyes adapted from the 512-page cookbook "Taste of Home Recipes Across America" 2013).
The confection is named in honor of a dark brown nut with a light tan patch that grows on the buckeye tree, the official tree of Ohio. To create that look, a peanut butter center is dipped in chocolate, except for the top, leaving a tan eye.
I made the recipe with melting milk chocolate wafers, which are formulated for dipping. Because I rarely use shortening, the wafers were a better option than the semisweet chocolate chips. Dark chocolate wafers also are available.
My recipe updates include reducing the ingredient portions, substituting wafers for chips and clarifying the directions.
Don't have time to roll out peanut butter balls? Trying dunking strawberries, pretzels, dry-roasted peanuts (unsalted), store-bought cookies or even gummy bears.
Chocolate and gummy bears seem an unlikely duo, but they have a captivating flavor and texture. It's hard to explain, other than sometimes just as in love, opposites attract.
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Share your favorite recipes or food-related historical recollections by emailing Laura Gutschke at laura.gutschke@reporternews.com.
Chocolate-Covered Buckeyes
Ingredients
2 3/4 cup confectioners' sugar
1 cup peanut butter (smooth or crunchy)
1/2 cup (1 stick) butter, melted
2 (12-ounce) packages Ghirardelli chocolate-flavored melting wafers*
Directions
1. In a stand-up mixer (or large bowl using a hand mixer), beat the powdered sugar, peanut butter and butter until smooth. Start at a low speed so the sugar does not fly out of the bowl.
2. Line a baking sheet with parchment paper. Shape the peanut butter mixture into 1-inch balls and place on the baking sheet. Chill the balls in the refrigerator for at least 30 minutes.
3. In a medium bowl, melt the chocolate wafers according to package directions, until smooth.
4. Dip the balls in chocolate, except for a small section of the top. One technique is to pierce the ball with a toothpick to dip the ball in the chocolate, except for a small section around the toothpick. Allow the excess chocolate to drip off, then place the ball on the prepared baking sheet. Remove the toothpick. Gently pinch the toothpick hole closed. Work quickly because the chocolate will tighten as it cools. Chill the buckeyes at least 2 hours before serving. Yields about 36 buckeyes.
* Substitute 2 cups semisweet chocolate chips with 1/2 teaspoon shortening. Follow the package directions for melting the chips.
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Laura Gutschke is a general assignment reporter and food columnist and manages online content for the Reporter-News. If you appreciate locally driven news, you can support local journalists with a digital subscription to ReporterNews.com.
This article originally appeared on Abilene Reporter-News: Chocolate-dipped confections make Valentine's Day sweeter
