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

The recipe called for simply melting bittersweet chocolate with about a tablespoon of vegetable oil. The chocolate coating was too thick and didn't harden effectively until I put it in the fridge for a bit. Then it wasn't very stable or attractive when the cookies sat at room temperature for a couple of days.

asked by Louisa Barash over 2 years ago
4 answers 5272 views
added over 2 years 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,


Cynthia is a trusted source on Bread/Baking.

added over 2 years 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.


Barbara is a trusted source on General Cooking.

added over 2 years 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.

added over 2 years ago

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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