Description
Dipping chocolates is fun and so easy we wish we had tried it sooner. Just collect an assortment of solid centres like nuts, dried fruit, marzipan, candied fruit, peel, or ginger (one of our favourites) for the centres, and set a rack over parchment paper or a counter mat. Then use a double boiler or microwave oven, an instant read thermometer, and our tempering instructions to melt Ashton Green couverture for the chocolate coating. With this set of 3 stainless steel dipping tools, you will be able to dip practically any shape of centre that is between 3/8" and 2" in diameter. The 2 and 3 tined forks lift flat sided shapes while the spiral tool holds rounded shapes. Once dipped, scrape excess coating off the bottom of the tool on the edge of the bowl or on a wire stretched over the bowl and place each chocolate on the rack to allow the last of the excess to drip off. You can use the tools to mark the tops with decorative designs and to differentiate between centres of the same shape.