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Is there anything besides candy melts I can dip cake balls in? Looking for something healthier and melted chocolate was too thick..

Cake balls..

asked by Rochel Leah over 4 years ago
10 answers 70418 views
11a5dc99 9cd2 4f28 916e 5bee541e8aa7  400584 2795982053875 1473082837 n 1
added over 4 years ago

You can try melting down marshmallows with some butter or maybe thinning out marshmallow fluff with some water...not exactly healthy but it is sticky!

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 4 years ago

I wonder if reducing fruit juice...letting it cool. Adding unflavored gelatin let it bloom, heat and cool. and dipping them in that and cool again. ( basic Gummy bear recipe on Google) The textures might be pretty weird with the cake center and 'gummy bear' coating, maybe some vitamin c powder for tang.

On second thought sounds pretty bad.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 4 years ago

Okay, how about a lime or orange gelatin fruit dip..and then roll in crushed nuts, and toasted coconut? So the jello/gelatin is just a surface binder.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 4 years ago

The Japanese have a lot of neat options, but i don't know how adventurous you're feeling. There is a delicious powder of roasted soybeans and sugar- a tan color. And you could also mix green tea powder with confectioner's sugar or a sugar syrup and dip them in that and let it cool/set (like w/ glazed and candied fruit). I have no idea if this would work, but i wonder if you added peanut butter to a sugar syrup- if that coating might also harden up.... Granted, all these are sugar based.

Your chocolate- if you mix it with melted sweet butter 50/50 it will be plenty thin to make a thin coat. That is what i use to put a chocolate glaze on cookies, cakes, tortes. I usually have to wait for it to cool/set up a bit for it to be thick enough to not run off what I am dipping or coating. When it gets too thick, i just heat it again.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

How about plain old powdered sugar?

66fa82d9 408a 4328 aad8 6f82807cfacb  19935 292165946404 502966404 5168928 1994829 n
added over 4 years ago

My sister makes cake pops all the time and last summer she discovered a delicious DIY substitute for the regular old hardening chocolate. Combine and melt chocolate chips with a little coconut oil! The resulting dipping chocolate tastes like liquid Almond Joy, you'll want to eat the stuff straight! I'm not sure if she's tried it with white chocolate and added food coloring but I'm guessing that could work too. Just start with a little coconut oil and add it until you get the dipping consistency you want. P.S. The coconut oil and REAL chocolate make this significantly healthier then that other fake stuff...

7fba4658 4c6a 4dae 97c8 fa7edf75336e  rkm profile
added over 4 years ago

Yep, chocolate melted with a bit of coconut oil is homemade magic shell! Last summer the NYTimes posted a recipe by Thomas Keller for it. Works like a charm and it's all natural. http://www.nytimes.com...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

I've definitely seen cake balls dipped in melted white and milk chocolate. I'm surprised you found the consistency too thick. Did you try melting teh chocolate over a double boiler, dipping the balls in using a fork, and letting them harden on a cookie sheet lined with wax paper?

C1aa93d7 c7a4 4560 aa6d 6dca74cc98ca  smokin tokyo
added over 4 years ago

As LA BEC FIN said "a delicious powder of roasted soybeans and sugar-" to American ears it sounds 'not attractive' but it really is a nice taste. Look for KINOKO powder. Here it usually is unsweeted- just add powdered sugar or granular depending on how you want the outside texture.
Try some plain sesame seeds and some black sesame seeds and a combination. You have three colors right there.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

You can add regular vegetable oil to the melted chocolate for the right consistency. About 1 tablespoon for every cup of chocolate chips.