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Ok...Whats Wrong???

10 years ago

Im trying to make chochlate covered spoons for coffee.First I bought some godiva chochlate bars melted them.They didn't set up .I looked on internet it said 1/2 bag milk chochlate morsels.half bag of semi sweet,didnt work.Does anybody make these?.I bought one at a store one day sat down with cocoa put in cup it was like a piece of heaven.and by the way" Whats this white stuff piling up in my yard".??

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Comments (5)

booberry85
10 years ago
It's white chocolate shavings. :) Just tell yourself "its white chocolate shavings."

I used a better quality chocolate to coat some cookies that I made during the summer. The directions said the chocolate would start to set up within 10 minutes. An hour and a half later, I was getting a fan out of the basement to blow on the cookies to try and get them to set. I think the fat content for better quality chocolate is higher and takes longer to set. The humidity (because of that white stuff) is not your friend either.
dedtired
10 years ago
Do people still melt paraffin wax into chocolate or is that now a no-no? I used to make chocolate covered coconut cream balls and dip them in a mix of morsels with some wax melted in. Bet that would work for you.
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bulldinkie
Original Author
10 years ago
I did the wax thing too years ago I don't think the spoons is a pace to use wax.I tried expensive didntget hard I tried the 1/2 milk choch 1/2 dark that seized up
annie1992
10 years ago
Bulldinkie, I think there are just some days when chocolate isn't going to cooperate, it tends to be finicky for me, but not as uncooperative as white chocolate does.

I also find that some of the premium brands don't set up as quickly. Chocolate chips have something in them to help them retain that "chip" shape, so that probably has something to do with it.

Chocolate seizes when you get water, even a tiny drop, in it, so maybe that happened, or maybe the chocolate stars just weren't in alignment. Sometimes it seems to happen to me for no reason at all.

The white stuff? It's marshmallow cream. Yeah, that's it.

I hope you feel better and the hubs made it through his procedure with flying colors.

Annie
mabeldingeldine_gw
10 years ago
You need to temper the chocolate. Melt the chocolate, reserving a bit of chocolate. Once the chocolate has melted completely, remove it from the heat and let it cool to about 80-90F. Stir the reserved chocolate into the melted chocolate. it will help the melted chocolate set up properly -- the unmelted chocolate will seed the development of the crystals chocolate needs to set up. You can read more about it if you google tempering chocolate.

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