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Q:

What are some good tips when working with chocolate and fruit

Posted Thursday, August 20, 2009 at 5:35 pm by Carla & Anamelia Arriaga
5 answers
  • A:
    When working with chocolate and fruit (for example making chocolate-dipped strawberries), it's important to pat the fruit dry after it's been rinsed and before it gets dipped in chocolate. Otherwise the chocolate will seize up and get lumpy when it makes contact with the fruit. You can view how it's done in the Chocolate-Dipped Strawberries video: http://how2heroes.com/videos/dessert-and-baked-goods/chocolate-dipped-strawberries
    Posted Thursday, August 20, 2009 at 5:37 pm
  • A:
    Thanks, thats a great tip! Chocolate has definitely gotten lumpy on me and I didn't know why.
    Posted Friday, August 21, 2009 at 7:08 pm by Carla & Anamelia Arriaga
  • A:
    i find that when working with chocolate - don't get any water near it when you're heating it up! it will make it more chunky and not melt nicely at all.
    Posted Thursday, September 10, 2009 at 9:30 pm
  • A:
    working with chocoloate takes a little time, you will be happy with finish products. Try to work with REAL chocolate, not wafers or sometimes called compound chocolate, they are nice but way off the mark from the taste. You will need to learn to temper, this takes the time. You can go on line and learn pretty easy. It again takes time But, you will never be sorry
    Posted Monday, July 26, 2010 at 12:58 am by misstukwila
  • A:
    while working with chocolate you should control your mouthwatering chocoloate
    Posted Tuesday, October 25, 2011 at 12:57 am by Arash