Hand dipping candy problems

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Bryan
@bryan
09/08/14 10:11:36
21 posts
Sometimes it is slab candy. Sometimes it's miscellaneous shapes and piece. I will try the method for slab candy but I never over tempered chocolate at least not on purpose.
Larry2
@larry2
09/08/14 05:44:16
110 posts

no, the chocolate around the edge will seal to the dot.

We used to do this to dip cream fondant. Now we've switched to dipping the fondant with the slab method that Gap mentioned. - precoating the bottom & using a dipping fork to dip.It is MUCH faster, easier, and it has eliminated our spurts altogether.

Gap
@gap
09/08/14 03:41:41
182 posts

Along the lines of Peter's response: what candy are you coating? Is it something you make in a "slab" before cutting up and then dipping? If it is, then you can pre-coat the bottom of the slab with over-tempered chocolate, cut up the slab into bite-size bits and then coat them in chocolate putting the pre-coated side as the bottom (essentially giving the bottom two layers).

Peter3
@peter3
09/08/14 00:32:45
86 posts

Coating it with chocolate twice is the best solution.

Bryan
@bryan
09/07/14 22:26:51
21 posts
But wouldn't the same thing happen to the chocolate that's on the hardened dot?
Bryan
@bryan
09/07/14 22:22:32
21 posts
So basically the candy sits on the dot of hardened chocolate and the weight of the candy no longer has an effect on the bottom. Nice idea never occurred to me
Larry2
@larry2
09/07/14 21:47:51
110 posts
The problem is the weight of the candy is pushing the the chocolate out from the bottom.Try making some dots on your parchment then dipping the candy onto the the hardened dot.
Bryan
@bryan
09/07/14 18:59:46
21 posts
I am have trouble with my candy when I dip it. I dip the candy with a fork or whatever then I put the candy on parchment paper or a silpal May but then the bottom of the candy will have spaces or not be fully covered. How do I get the bottom completely covered?
updated by @bryan: 04/10/15 14:59:40

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