Why didn't the chocolate on my chocolate-dipped shortbread harden?

lorigoldsby added over 1 year ago

I do not like to use chocolate chips for dipping candies or cookies for just the reason you mentioned. Not sure if you melted over a double boiler or microwave? most microwaves these days are too powerful to slowly melt the chocolate and actually just cook it! You will get a better result if you melt it slowly over simmering water and use a good quality chocolate product. I swear by the ghiradelli candy dipping bar (available in a 2.5 lb size at Sam's club)--glossy look, shelf stable. I have posted a picture of my maple cream buckeyes using their product, http://www.food52.com/recipes...

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Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

As lorigoldsby explains, you'll be much better off if you use a true dipping chocolate for, well, dipping. The quantity and quality of its fats are very different and suited for dipping, then setting up at room temperature.

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Barbara is a trusted source on General Cooking.

added over 1 year ago

I've found that if you can't find dipping chocolate, a little vegetable shortening works better than oil because it's solid at room temperature.

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All chocolate has a different tempering temperature. If you don't melt it to the right temp it won't harden. For fancier chocolates you can google the temp or it will be on the packaging.

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