“Dipping chocolate is a nice alternative to the more tricky and labor-intensive process of Tempering Chocolate. But it should only be used for confections that will be eaten in a short period of time because this method does not prevent chocolate bloom and over time will take on a grainy texture.” – April Ferre
Dipping Chocolate
Ingredients
- 16 Ounces Chocolate
- 1 Teaspoon Coconut Oil or Vegetable Shortening
- – Or 3 Ounces Paraffin Wax
Instructions
- For candy making, chocolate baking bars are preferred, but you can also use chocolate chips.
- Melt chocolate with coconut oil, shortening or paraffin wax over a double boiler, stirring frequently until chocolate is melted and smooth.
- Use for coating Chocolate Peanut Butter Balls, Coconut Clusters, Candied Fruit, Coconut Macaroons or other cookies. May also be used for short-aged Chocolate Covered Cherries.
2026 Recipe – April Ferre
Chocolate Covered Cherries – Aged 4 Weeks
- Bottom Center: Successfully tempered chocolate.
- Top Left: Unsuccessful tempering (chocolate has bloomed.)
- Top Right: Dipping Chocolate (using coconut oil) – alternative to tempering. Chocolate has also bloomed and texture is grainy after 4 weeks.