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
Hand dipping candy problems
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).
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.
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