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chocolate coating that cools hard?

msm-s's picture

DS and i saw some treats at Pier 1 that i told him we'd try to make at home. They are bars of rice krispy threat on a stick, coated in chocolate like an eskimo pie.

We'll be coating them tonight, and i just realized i don't know how to make a chocolate coating like truffles or other boxed candies, that cools firm like a candy bar.
I used various keywords including coating truffles, but couldn't find what i'm looking for. Any direction welcomed! ps- if i find something thin enough, it would probably work for those petitfours we're making on monday.

Gary's picture

(post #36493, reply #1 of 8)

What you want is tempered couverture chocolate. An acceptable substitute is a high quality bittersweet chocolate. Here is one quick reference site with a video demo on the tempering process. Good luck.

http://www.ghirardelli.com/bake/chocolate_tempering.aspx

http://www.youtube.com/watch?v=pAjoDZDLNdY

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Fledge's picture

(post #36493, reply #2 of 8)

Well now, there goes the "do not use while cooking" warning on the blow dryer.


Neat idea!


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You don't scare me

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Gary's picture

(post #36493, reply #8 of 8)

At school, we use the Milwaukee model 1220. I picked one up today at Home Depot for $19.99; it's in the paint department.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

msm-s's picture

(post #36493, reply #3 of 8)

Wonderful video- i'm one of those who definitely learns better from a demo than just reading directions.
Tempering looks like a really fun project for after we move :-) I'm going to see if i can find already-tempered chocolate at the store ;-)

MadMom's picture

(post #36493, reply #4 of 8)

Actually, that sounds simple enough.  I might try it.  (Although my hips are begging me not to!)



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msm-s's picture

(post #36493, reply #5 of 8)

It does sound simple, and fun. but i now have much of my low-use kitchen stuff packed up (including a marble slab), so i will reserve tempering for a Christmas project (providing my new kitchen 's reno is far enough along by then!)

I just called the wonderfully funky cake decorators' supply store (been around since the 1940's i think), and they have ready-made products for candy coating. For this week's projects, I'll just pick up what I need there after DS's soccer game today. My target audience for the RK bars and the petitfours is 7-yr olds, after all. While I would normally aim higher, culinary-wise, i realized that this week is not the week to play Martha Stewart. I sell my old houses monday, and close on my new house tuesday morning along with throwing the wedding shower that afternoon,
Gary, i've bookmarked your video for a later date. Thanks again!

Marcia's picture

(post #36493, reply #6 of 8)

Rice crispy threat sounds exactly right to me. ;-)

msm-s's picture

(post #36493, reply #7 of 8)

ROTFLMAO! i didn't notice that! ITA with you!