Dipping 101: Caramel & Chocolate

I was asked to do a demo on dipping with chocolate for a multi-ward relief society activity. I am certainly no authority on the subject. Through trial and error I do have a few basic tips to make dipping easy (and I really do mean basic). My friend (who requested I do the demo) specifically asked for pretzel rods. I had no previous experience making these, but found them really simple. Without further ado here's my 101 on dipping with caramel and chocolate. I've written this as basic steps for caramel and chocolate, therefore it can be translated to anything you want to dip. 

Dipping with Caramel:

Tips

Make a stand for your rods. I thought flower foam would be amazing. Turns out it wasn't that handy and I lost a lot of rods. I recommend using a narrow box (cracker box) and punch holes using a knife. The rods are more stable. You can also lay them down on a baking sheet lined with parchment. This will result in one flat side. I prefer mine look symmetrical. 

Scrub apples with water and a clean rag. Remove the stems and dry the fruit thoroughly. Place wooden sticks where the stem was and place fruit on a baking sheet lined with parchment or wax paper. I prefer using granny smith for a few reasons: First, the color is vibrant and really provides a contrast for the caramel and chocolate. Second, they are crisp and tart. This compliments the sweet caramel and chocolate perfectly. 

*Prior to dipping anything refrigerate it. Caramel clings to cold materials much better and will prevent the formation of large puddles of caramel at the base of the apples. 

Though homemade caramel is delicious, I don't recommend it for dipping. Werthers makes a soft caramel that is user friendly and delicious. There are also caramel melts and blocks that work great and don't require unwrapping. 

1. Remove wrappers from caramels and place in a microwave-safe bowl with 2 tablespoons milk.
2. Heat one minute at a time, stirring between. Once the caramel begins bubbling up in the bowl, is completely melted and very runny, it’s ready for dipping. Heating time varies greatly based on microwave, watch your caramel closely.

3. Work quickly. Your pretzels or apples should go in and out quickly. This prevents too much caramel from adhering. Also, the remaining caramel will harden quickly. You can     reheat it, but do so cautiously as too much heat can cause the texture to become grainy or burning can occur.

4.If adding toppings like nuts or sprinkles, do so immediately following dipping by sprinkling them over your item or rolling them. It’s important all items be chopped small or they will not stick to caramel. 

5. Once you’ve dipped your items, place them back in the refrigerator to set.

Dipping with Chocolate

Tips:

-Use a chocolate melting wafers specific for dipping. Though you can add oils to stabilize chocolate bars and chips, it can be tricky and the hardening process is not as effective. The wafers have stabilizers that make melting, dipping and the hardening process so easy. Ghirardelli makes a dark chocolate and white chocolate. These are my favorite. They have the richest, least waxy flavor. Kitchen kneads also sells melting wafers that work great.

-Water will ruin your chocolate by causing it to seize. It is essential all fruit is thoroughly dried before dipping. 

I got working so quickly with the chocolate I forgot to take pictures. The process is essentially the same as dipping with caramel. 

1. The easiest way to melt the chocolate is using the microwave. Place your chocolate discs in a microwave safe bowl. Heat 30 seconds at a time, stirring well between. The chocolate is ready for dipping once it is all melted and runny. Chocolate can be reheated as needed, but do so carefully as it can burn.
2. Always dip using cold materials as the chocolate adheres better. Let excess chocolate drip off in bowl.
3. If adding toppings like nuts or sprinkles, do so immediately following dipping by sprinkling them over your item. It’s important all items be chopped small or they will not stick.
4. Once you’ve dipped your items, place them back in the refrigerator to set.

Because adding chocolate from a bowl to a piping bag can be difficult I use a glass and pour the chocolate directly into the bag. It works great.

Tools:

-Wilton disposable piping bags are inexpensive and fantastic for finishing your dipped items with white or dark chocolate. You do not need piping tips. Simply cut the tip of the bag off with a pair of scissors. Click here to watch a quick tutorial on how to fill a piping bag (again, don't need tips, just fill the bag and then trim off the end) 

-Chocolate melting/warming pots are fantastic. Certainly not essential. However, if you do a lot of dipping they make the process much easier because they not only melt your chocolate quickly, they keep it warm. Wilton makes a small pot for $20.

Tips & Finishing: 

-It may sound strange, but a light sprinkling of kosher salt on wet caramel or chocolate really enhances the flavor.

-When dipping pretzel rods use a tall glass or vase for easy dipping.

-Adding some white or dark chocolate can really boost the appearance of the finished product. It’s so simple to do. Your items should be cold and previous chocolate/caramel should be set up. Use the piping bags, they make the process so simple.

Wrap them up and enjoy!