Chocolatier Wanted
 

I am certain that these Peanut Butter Balls and the Bourbon Balls I made for the holidays will taste just fine, but I suck at dipping them. I melted semi-sweet chips in a double boiler, thinning them down with some vegetable oil. The experts make it look easy on You Tube. But my chocolate is way to thick, what is the secret to getting a thin coat on candy?

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Pete Schweddy, out of NYC I think, is internationally recognized as the best in the business.

Found the link: http://bit.ly/2hWpqg7

:D

He's your man if you're looking for help dipping your balls.

cocoa butter, butter or crisco can be used to thin the chocolate without changing the taste. Making an emulsion with it will help with siezing problems that may occur (dribble the fat into the chocolate while whisking to keep it from clumping)

Thank you 1VB, regarding you other guys very funny :D.

It's a gift. But you had to know that was coming. :D

Two words..."Almond Bark". The taste difference is negligible, and it's the perfect consistency after being melted. Every time. I use it for my Oreo truffles, and everybody raves about them.

Ditch the chips....Use Ghiradelli dipping chocolate....problem solved!

https://www.amazon.com/s/?ie=UTF8&ke...bxex2x8j_e_p14

Why not make a glaze and dip them, then place on a wire rack to "dry". Equal parts heavy cream and chocolate. And don't use chocolate chips, get good solid chocolate and chop it or get some good chocolate wafers.

I have a lot to learn about chocolate. Thanks all !!

I was trained by Pascal Janiver For plated desserts and small candies
http://www.lestoquesblanches.com.au/pascal-janiver/

This site is filled with resource material and recipes. To gain access to a distributor in your AO call or send them an email. Usually a distributor will only deliver an order if it exceeds $250.00USD

If you are really interested check out the chocolate institute
http://www.chocolate-academy.com/us/en/usa

http://www.cacao-barry.com/en-OC
http://www.cacao-barry.com/en-OC/cho...e#category=0-5
http://www.cacao-barry.com/en-OC/cho...ategory=0-5-27