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!

Outrageous brownies

Another winner from the Barefoot Contessa (find recipe here). The original recipe calls for 3 cups chopped walnuts. As I still haven't been able to overcome my nut allergy, I omitted these. These brownies are decadent and fudgey. They are the best brownies I've ever had.
Also, I didn't have unsweetened chocolate so I made my own. 3 tbsp cocoa powder plus 1 tbsp butter, oil or shortening equals one oz of unsweetened chocolate  (1 cup plus 2 tbsp cocoa plus 6 tbsp oil is what I did).

Ingredients:

1 lb unsalted butter

1 lb plus 12 oz semisweet chocolate chips

6 oz unsweetened chocolate

6 large eggs

3 tbsp instant coffee granules

2 tbsp vanilla

2 1/4 cups sugar

1 1/4 cups all-purpose four

1 tbsp baking powder

1 tsp salt

Directions:

Preheat oven to 350 degrees.

Butter and flour a jelly roll pan (12 x 18 x 1 inch baking sheet)

Melt together: butter, 1 lb chocolate chips and the unsweetened chocolate (I do this in the microwave, but can also be done with a double boiler). Allow to cool slightly. In a large bowl stir together the eggs, coffee grails, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl sift together 1 cup of flour, baking powder and salt. Add to the cooled chocolate mixture. Toss 12 oz of chocolate chips in a medium bowl with 1/4 cup flour (would also add nuts if desired at this point). Add this to chocolate batter and pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake (I only baked an additional 7 minutes, but I also have a convection oven which bakes faster). Allow to cool, refrigerate and cut into squares.

"healthy" pumpkin chocolate chip cookies (or muffins)

Two quick notes. These make cookies or muffins. These are very dense cookies and are not real sweet. If your whole wheat flour isn't very finely ground you may want to consider doing half whole wheat and half white flour for a finer texture.

1.5 cup canned pumpkin
1 cup unsweetened applesauce
2 tbsp oil
1 1/2 tsp vanilla
2 eggs
3/4 cup sugar
2 1/4 cup whole wheat flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1 cup chocolate chips

Combine pumpkin, applesauce, oil, vanilla, eggs and sugar. Next, combine the dry ingredients and sift them into the wet ingredients. Add chocolate chips. Bake at 350 degrees for 8-10 minutes. If baking muffins bake 18-20 minutes.

Pumpkin Rolls

Cake:
2/3 cup canned pumpkin
1 cup sugar
3 eggs
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Filling:
1/4 cup butter, softened
1 (8 oz) pkg cream cheese
1 cup powdered sugar
1/2 tsp vanilla

Directions:

1. Line a 10x15 jelly roll pan with greased wax paper, set aside. Preheat oven to 350 degrees.
2. Beat eggs until lemon colored. Gradually add sugar, pumpkin and lemon juice.Sift dry ingredients and add to wet ingredients.
4. Pour batter into a jelly roll pan, even distribute with a spatula and bake for 10-15 minutes.
5. Sprinkle powdered sugar on a clean kitchen towel. Turn baked cake onto towel and remove wax paper. Roll up cake and dishtowel length wise and let cool.
6. Whip butter, cream cheese, vanilla and powdered sugar for filling.
7. Unroll cooled cake and spread filling evenly (may add mini chocolate chips if desired). Roll cake up again and cut in half. Wrap each in greased wax paper and refrigerate for 2 hours before serving.

Favorite Cinnamon Rolls

I have tried a lot of different cinnamon roll recipes, but this is my favorite.  I think the magic is in adding the mashed potatoes (I just make instant, unless I have left-overs).  Generally, I make these at night and let them rise until morning, but you can make them during the day and place them somewhere warm as well.  Another hint on cinnamon rolls is to use brown sugar for the filling instead of white sugar.  I use the frosting from this recipe.  

2 c. scalded milk
1 heaping c. mashed potatoes
1/2 c. warm water
1 c. sugar
7 c. flour
1/2 c. shortening
2 T. yeast
2 eggs, slightly beaten
2 t. salt

filling
1/2 stick butter, melted
A generous amount of cinnamon
brown sugar

Heat milk until just before it begins to boil.  Remove from heat and pour over shortening, allowing to cool to luke warm.  Meanwhile, soften yeast in 1/2 c. warm water.  Add yeast and luke warm milk mixture to eggs, sugar, salt, mashed potatoes, and 4 c. flour.  Beat until smooth.  Slowly add the remainder of flour and mix until dough pulls away from sides.  Cover and let rise to double.

Divide dough in half.   Roll out on a floured or oiled surface and cut into a square.  Add half of filling and roll, using a knife or dental floss to cut into rolls.  Repeat with remainder of dough.  Rise to double and bake at 350 for 20 min.

Blueberry Zucchini Bread

• This is so delicious.  The blueberries really make this bread, which is really more like a cake.  Yum!  Also, I didn't have mini loaf pans, so I just separated the batter into two regular sized pans.  
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• Blueberry Zucchini Bread

allrecipes.com

• 3 eggs, lightly beaten
• 1 cup vegetable oil (I subbed applesauce and wasn't pleased with the texture.)
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar (I cut this in half)
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Double Chocolate Brownies

I found this recipe on Allrecipes and made some alterations. These are not the best brownies I've ever partake of, but they are pretty tasty and easy to make.

• 1 cup butter, melted
• 2 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 25-30. Remove, and cool pan on wire rack before cutting. The recipe originally had baking time at 35-40 minutes. I have found this would be much too long. Baking them for less time also gives them a more fudgy taste.

Rhubarb pie

I know, another pie recipe. I lucked out on some fresh rhubarb and could not pass up the chance to make a delicious pie.

Use pie crust recipe previously posted

4 cups rhubarb, chopped (note other fruit may be used, I used strawberries, cherries are also delicious)

3/4 cup sugar 

5 tbsp flour

3 tbsp corn starch

1. mix sugar, flour and cornstarch. Place 1/3 of this mixture on the bottom of the pie crust.

2. Place fruit in pie crust.

3. Place the rest of the sugar/flour/cornstarch mixture evenly distributed on top of the fruit.

4. Top with pie crust and cut vents in the top.

5. Bake on the bottom rack at 450 degrees for 15 minutes. Reduce temperature to 350 degrees and bake an additional 30 minutes.

*Traditionally flour and sugar is mixed in with the fruit prior to placing in the pie crust. Sugar causes the fruit to juice and can lead to very runny pies. This also gives the crust a nice crunch. I do this with all my berry pies. The other key to setting up a pie is allowing it to fully cool (8 hours).

I was going to take a picture of a piece, but McKay inhaled the pie before I had a chance.

Key Lime Pie

This is a very simple pie recipe that everyone loves.

1 pie crust (I prefer a traditional crust, though graham cracker could be used)

2 cans sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (may be purchased by the lime/lemon juice in beverage section)
Zest of one lime

Directions: In a bowl combine ingredients, whisk until combined and pour in pie crust. Bake at 350 degrees for 8 minutes. Allow pie to cool completely before refrigerating. Refrigerate for 4-6 hours minimum and serve with whipping cream on top.

Strawberry Pie

1 cup strawberries, crushed
1-2 cups strawberries, sliced (enough to fill 3/4 of the pie pan)
1/2 cup sugar
1 tbsp lemon juice
1/2 cup water
3 tbps corn starch
pinch of salt

*may use traditional pie crust or graham cracker

Slice fresh strawberries and place in cooked pie crust, filling up 3/4 of the pan.
Crush 1 cup strawberries. Add crushed strawberries, lemon juice, salt and sugar to pan. Whisk corn starch and water until combined and add to the pan. Heat slowly, stirring frequently. Once mixture thickens, take it off the heat and pour over fresh strawberries. Refrigerate for 4-6 hours before serving. May be served with fresh whipped cream.

Graham Cracker Pie Crust

1/4 cup butter
3/4 cup graham crumbs
pecans or walnuts if desired (you know I don't)
1/4 tsp cinnamon

Combine ingredients and press into a pie pan. Bake at 375 degrees for 8 minutes.