Candy Coating Instructions

1. Dipping is the most difficult, and requires more practice than any other phase of candy making.  In addition to the technique which one must develop, special attention must be given to temperature and humidity in the dipping area.  If basic rules are observed however, one can learn to dip chocolate in a relatively short time, and with further practice, candies will have a professional appearance.
   
   
2. Before starting to dip, be sure the room temperature is not over 70 degrees, and preferably between 65 and 68 degrees.  The humidity should not be higher than 50% and preferably between 30 to 40% or lower.
   
   
3. Cut about 2 lbs. dipping chocolate into small pieces and melt slowly in a double boiler.  The temperature of the melted chocolate should not exceed 100 degrees; therefore the water in the bottom of the double boiler should never be permitted to come to the boiling point. 
   
   
4. The chocolate should be stirred occasionally while melting. When chocolate is completely melted, a portion should be taken from the double boiler and placed on a cool marble surface (or crock or smooth surface, not a wooden board).  It should then be worked with the hand just a little to cool to be in the free flowing stage, or about 78 to 82 degrees.  Add more chocolate and work again until cool.  This is known as tempering or seeding the chocolate.  
   
   
5. When the temperature is brought up to 85 to 88 degrees, the chocolate will feel cool to the touch, yet will be free-flowing and is ready for dipping. The same procedure as outlined for pastel dipping and as demonstrated in class, should be followed for chocolate dipping.  Centers which are to be dipped should be about 70 to 78 degrees (which is about room temperature). 
   
   
6. Never dip cold centers.  In the course of dipping, when chocolate becomes too cool on the slab, add fresh warm chocolate as needed from the double boiler, and work well each time before starting to dip again.  If chocolate is properly tempered it will dry in a few minutes after dipping.  If not properly tempered, it will dry slowly and will be dull. 
   
   
7. I used a crock to temper with rubber spatula.  Spatula will drag when you need to add more chocolate.  If chocolate is over 78 degrees it will turn white.