How to dip in chocolate?
How to dip in chocolate?
How to dip in chocolate?
How do you do it?
tools
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Bowl
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Spatula / Scrapper
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Dipping fork
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Thermometer
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Acetate sheets
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Ganache
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Gloves
step by step
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Work with a perfectly crystalized couverture.
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Make sure you work at a temperature between 30ºC and 30,5ºC.
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Drop the ganache into the couverture with the top side down
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Turn them around with the dipping fork.
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Let pull off all excess chocolate couverture.
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Tap with the dipping fork to help all excess chocolate pulls off.
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It is important you keep a constant correct temperature of the couverture. You can use a heat pistol.
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Clean the dipping fork between one chocolate and the other.
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You will get a perfect crystallization at a room temperature of 19ºC and with air circulation.
How to dip in chocolate?
How to dip in chocolate in a correct way? Enric Monzonis, Chocovic technical advisor, will show us the technique step by step.
What is dipping?
Dipping in chocolate is to do a chocolate coverage in pralines.
Possible problems and troubleshooting
Ambient temperature and chocolate pre-crystallization are the key facts to get a good output. Discover our technical advisor tips to avoid these issues.
Other key points to have in mind
Air bubbles in the couverture or the excess of chocolate in the base of pralines are other critical points to be avoided when digging in chocolate.
