Korean Job Discussion Forums

[pkang0202]

Ok, I'm trying to make chocolate covered Ritz Peanut butter sandwich crackers.

I can't seem to get the chocolate to set. I'm melting milk chocolate in a bowl that sits inside simmering hot water. Once the chocolate is melted, I dip the sandwich cookies into the chocolate to coat them, and then I set them on wax paper to cool and set. The problem is that the chocolate stays melted and won't harden.

I put the sandwich cookies in the refrigerator and the chocolate set. However, when you take them out, the chocolate starts to melt again. I remember my mom making them, and you could keep these things at room temperature without worrying about the chocolate melting.

What am I doing wrong here?

[sunnyvale]

What type of chocolate are you using?

[Explat]

I'm no expert, but my guess is you should use the chocolate in the baking aisle. The bigger marts have both brown and white chocolates in bars. There is, of course, baker's chocolate, though I am not sure they have it here, which is unsweetened. But what they have here seems to be intended for candy coating.

Take a look.

[kermo]

Try a darker chocolate!

[justagirl]

To coat with chocolate, you actually need to add parafin to it (the edible kind, but it's still a wax). Otherwise it won't set up. The alternative would be to temper the chocolate. You could google tempering chocolate to get that process, but it's rather long/involved.

Good luck!

[pkang0202]

[lsrupert]

If you have access to crisco or the like, you can add 1 Tablespoon of it to the melted chocolate. This helps harden it when it is cooling. The best option is parafin, but I have no idea of where to find it here. I just happen to have crisco that was shipped over to me.

[PokerZero]

I always had a tablespoon of golden syrup and that seems to do the trick.

[Oreovictim]

Speaking of chocolate, I was at E-mart today and bought a chocolate-banana bar. It was different alright.

[teachingld2004]

I wonder what the problem is in getting chocolate to set. Yesterday I made chocolate covered strawberries. I rinsed them off and let them dry.
I melted chocolate in the microwave for about a minute. t\The chocolate still held its shape, but once I stirred it it became liquid.

I put a strawberry in it, and stirred until it was completely covered. I put it on a piece of wax paper. I made the rest of the strawberries (I made 2 dozen) and then put them in the refrigerator. After dinner I served them. No problem, the chocolate stayed hard. This morning 2 were left on the table, and they were not melted.

Nothing was added in with the chocolate.

Oh by the way, make sure you use REAL chocolate.

[Stormy]

[fortysixyou]